It’s time for another Happy Morsel!

I’m a firm believer in “waste not, want not,” and these Chocolate Chip Banana Muffins were born from that motto. Not only do I use leftover ripe bananas, since I always tend to overbuy them, but I also use all my partially opened bags of chocolate, too. Chunks, chips, mini chips, cut-up chocolate bars, all forms of chocolate are welcome here. Don’t want that much chocolate, substitute some walnuts or pecans in equal parts instead.

These muffins promise a classic yet comforting experience. They are enhanced with cinnamon, which adds to the warmth and deepens the flavors. The addition of a generous amount of rich chocolate (I prefer dark or semi-sweet) promises molten pockets of richness in every bite. The chocolate is perfectly complemented by the sweetness of ripe bananas, which are best torn into chunks to prevent the batter from becoming too gummy. The marriage of warm spice with the decadent duo of sweet bananas and rich chocolate elevates these from a simple muffin to an indulgent yet satisfying breakfast. They are even better warmed and slathered with butter.

I hope these muffins will become a new favorite in your home.

For this recipe you will need:

Method

For Dry Ingredients

Sift the flour, baking powder, salt, and cinnamon in a large bowl. Set aside.

For Wet Ingredients

In a large mixing bowl, combine the light brown sugar, granulated sugar, and melted butter.

Add the milk, egg, and vanilla to the sugar and butter mixture and mix until fully incorporated.

On a low setting, begin stirring in the sifted dry ingredients.

When the flour is almost fully incorporated, gently fold in the chocolate chips/chunks and torn bananas to avoid over mixing.

Rest and Preheat

Line a muffin pan with paper liners. I use large paper lines for bigger muffins.

Scoop batter into a lined muffin tray. The amount will vary depending on the size of your liners. They should be about 2/3 full.

Top with additional chocolate chips or chunks and add a sprinkle of cinnamon sugar (this is optional). Let the dough sit for 20-30 minutes before baking.

Preheat your oven to 425°F.

Baking and Cooling

Bake the muffins at 425°F for 7-8 minutes (a small dome should start to form).

Lower the oven temperature to 350°F and continue to bake for an additional 12-13 minutes, or until an inserted toothpick comes out clean.

Cool the muffins in the pan on a wire rack for 10 minutes.

Remove the muffins from the pan and transfer them directly to the wire rack to cool completely.