This is the best chocolate chip muffin recipe I have ever tried so it has become our favorites as well as my kids’ friends’ favorite 🙂

Here again the secret ingredient is VERY ripe banana so keep freezing them!

Ingredients

Dry ingredients

• 1 cup all purpose flour
• 1.5 cup whole wheat flour (or all white flour)
• 1 cup packed brown sugar
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet ingredients

• 2 eggs whisked together
• 1/3 cup vegetable oil
• 1 tsp vanilla
• 1 cup buttermilk ( or 1 cup milk and 1 tsp white vinegar, let sit for a minute)
• 1 cup mashed bananas (or 2 whole banana mashed)

3/4 cup of chocolate chips (or as much as you want)

Mix all the dry ingredients together in one bowl and the wet ingredients together in another bowl.

Add wet ingredients to the dry ingredients bowl and add the chocolate chips. Mix with a fork just until ingredients are moist. Do not over mix.

Paper line muffin tray (or spray oil in them) and pour the mixture up to 2/3 of each cup.

To pour the mixture in the cup, I use 2 large spoons. Use one spoon to scoop from the bowl and then bring it over the cup and use the other spoon to slide the mixture out of the spoon and into the cup.

I make 18-20 good sized muffins but you can fill up the cups a bit more and make less.

Bake in centre of 375C oven for 20 to 25 minutes depending on your oven.

Insert a toothpick in the middle to see if they are cooked. It should not come out with wet dough on it 🙂

Let cool and eat.

These muffins freeze very well. Keep what you can eat for the next few days in a plastic container or a ziploc in the fridge and freeze the rest. Take them out the day before you want to eat some.