Bake someone happy with a batch of these Banana Chocolate Chip Muffins. Easy and delicious, they are perfect for breakfast and for tucking into lunch boxes.
Preheat the oven to 350 degrees. Line two 12-cup muffin pans with papers or spray with non-stick cooking spray.
In a large mixing bowl, combine the bananas, eggs, oil buttermilk, and vanilla. Stir in the sugars. Add the flour, baking soda, baking powder, salt. Fold in the chocolate chips. Stir until well combined.
Fill muffin cups almost full. Top with a few chocolate chips. Bake for 20-25 minutes or until done.
Notes
To make ahead: Baked and cooled muffins can be stored in an airtight container at room temperature for 3-5 days. For longer storage, place the container in the freezer. Nutritional values are approximate and based on 1 muffin.