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Banana Bread Dark Chocolate Chip Muffins in a pile with extra chocolate chips on top.
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Banana Bread Dark Chocolate Chip Muffins

These soft and tender Banana Bread Dark Chocolate Chip Muffins are so buttery, fluffy and packed with the perfect amount of chocolate chips! They make a great breakfast, snack or packed lunch!
Course: Bread/Muffins, Snack
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 32 muffins-approx
Author: Heather

Ingredients

Instructions

  • Preheat oven to 350 degrees
  • Line a muffin tin with liners or spray with non-stick spray.
  • In a large mixing bowl, cream together butter and sugar.
  • Add eggs, one at a time, beating after each egg.
  • Add vanilla and mix.
  • Add whole wheat flour, baking soda, salt, cinnamon, and mix well.
  • Add half of the bananas and mix.
  • Add all purpose flour and mix.
  • Add remaining bananas and mix.
  • Stir in chocolate chips.
  • Using a large scoop or ¼ cup, fill muffin cups ¾ full.
  • Top each muffin with a few extra chips, optional
  • Bake 18-20 minutes or until toothpick inserted in center of muffin comes out clean.
  • Let cool 5 minutes, remove from pan and cool completely on wire rack or counter.

Notes

I use a pampered chef large scoop for even muffins.
Store muffins in an air tight container.
If freezing, use an air tight freezer safe container or freezer zip top bags. 
You can substitute all whole wheat flour or all purpose flour, I personally like the taste you get from using both. 
You can substitute any type of chocolate chip you like.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 206mg | Potassium: 132mg | Fiber: 2g | Sugar: 16g | Vitamin A: 218IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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