Chocolate Chip Banana Muffins are soft and sweet with a chocolate banana flavor, made with mashed ripe bananas, brown sugar, gluten free flour, and chocolate chips, ready in only 30 minutes!
Preheat oven to 350°F. Add muffin liners to a muffin tin and set aside.
In a medium bowl, use an electric mixer to cream together white sugar and butter. Then mix in brown sugar, vanilla, egg, and last the bananas until well combined.
In a separate bowl, whisk together all of the dry ingredients (except chocolate chips and additional 1 tablespoon of flour). Add the flour mixture to the banana mixture, then use a spatula to mix together until just combined.
Coat the chocolate chips with the remaining flour, then gently fold chocolate chips into banana bread batter.
Use an ice cream scoop to transfer batter to the muffin tin. Bake for 20-25 minutes, or until a toothpick comes out clean.
Notes
Click on the time in the instructions to start a timer!StorageStore in an airtight container at room temperature for 2-3 days. Refrigerate in an airtight container for up to a week.Freeze in an airtight container for 3-4 months. How to Make Chocolate Chip Banana Muffins Vegan or Dairy Free
Swap the butter for vegetable oil.
Swap the egg for 1/4 cup applesauce.
Look for allergen-free chocolate chips, that don't contain dairy.
For vegan recipes, buy sugar that meets vegan standards.
Cooking Tips
Line the muffin tin with muffin cups to make it easier to clean, or grease the muffin tin and lightly dust it with flour.
Don't over-mix. The trick to great muffins is to mix all ingredients until just combined. A few streaks of flour here and there is fine!
Dusting the chocolate chips in flour before adding to the muffin batter keeps them from sinking to the bottom while baking.