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Blend the sweet, creaminess of bananas and chocolate chips together and you have an amazing muffin that is perfect for breakfast, snacks, or anytime!

Who loves bananas? This girl! As a matter of fact, in my city, I have the ability to get 40 pounds of bananas for $8. So, we stock up often on them.

Bananas are high in potassium, are easy to store, and are useful in so many things. They go well in smoothies, on top of yogurt, and in so many baked goods.

How do I store bananas?

Bananas come in bunches, otherwise known as a “hand” of bananas. Each individual banana is also called a “finger”. The bananas grow on the tree, upside down, with the part that gathers the fingers together at the bottom. Bananas are shipped to the grocery store very green, and will continue to ripen to a bright yellow, then deep yellow, then start turning brown.

To store bananas, they simply can be placed on the counter, or on a banana hanger if you wish. For best results in making them last longer, try wrapping the end of the banana with plastic wrap or simply separating the fingers individually to keep them from going brown longer.

Aren’t brown bananas rotten?

Actually the more green the banana, the lower the sugar content. The yellow to brown color indicates how much of the banana’s starch has been converted to sugar.

A greener banana will be less sweet, but the more brown the banana, the sweeter. Also, brown bananas are perfect for baking. If you can’t get to a banana and it’s browning, you can store it in the freezer by simply placing it in a freezer bag. To use for baking, allow it to thaw on the counter for an hour, or in the microwave for about 2 minutes.

Perfect brown bananas, sweet and easy to mash up, are what you need for these delicious banana chocolate chip muffins.

Ingredients you need:

• Ripe bananas
• Vanilla extract
• Eggs
• Butter, or coconut oil
• All purpose flour
• Brown sugar
• Salt
• Baking powder
• Ground cinnamon
• Chocolate chips

Making your banana chocolate chip muffins:

1. Preheat oven and line muffin pans with papers. Melt butter or coconut oil and allow to cool.
2. Mix together bananas, vanilla, eggs, and butter until smooth.
3. In a separate bowl, sift flour, sugar, salt, baking powder, and cinnamon together. Combine with wet ingredients until just blended.
4. Fold in chocolate chips, and fill into paper liners.
5. Bake, then allow to cool completely.

How do I store these banana chocolate chip muffins?

These muffins will do great in a ziplock or other airtight container on the counter for up to 3 days. For longer storage, I would suggest completely cooling them, then placing in a freezer bag and freezing them.

Allow the muffins to thaw at room temperature for a few minutes before eating, or enjoy frozen, too.

What to serve with homemade banana muffins

• Easy Whipped Coffee
• Strawberry Orange Mimosa Mocktail
• Loaded Baked Potato Soup