Chocolate Chip Banana Muffins (with Self-Rising Flour)

5 from 52 votes

Chocolate Chip Banana Muffins (with Self-Rising Flour)

Moist, delicious, and a great use for those brown spotty bananas, these Banana Muffins with Self-Rising Flour will be your new go to recipe! They are full of chocolate chips and great for a make ahead breakfast!

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 295kcal

Author: Lynn Polito

Equipment

Ingredients

3 Bananas Brown and Spotty
½ cup Butter Melted
½ cup Sugar
2 large Eggs
½ cup Milk Whole Milk, 2%, or non dairy
2 cups Self Rising Flour
1 teaspoon Cinnamon
1 cup Chocolate Chips

Instructions

Preheat the oven to 400 degrees.
In a large mixing bowl, mashed the bananas until they are pureed. Add the sugar and melted butter. Add the eggs and milk. Mix well to combine.
Add the self rising flour and cinnamon to the bowl. Mix until the dry ingredients and wet ingredients are completely mixed. It's ok if there are a few lumps left, you do not want to overmix the batter.
Pour the chocolate chips into the batter. Fold them in until just combined.
Line a muffin pan with the paper liners. Scoop equal amounts of batter into the muffin tins.
Set the baking time to 20 minutes or until a toothpick is inserted and comes out clean.
Allow the muffins to cool slightly on a wire rack and serve.

Video

Notes

The muffins are done when a toothpick is inserted into the center of the muffin and comes out clean.
An ice cream scoop is a helpful tool to use to make sure the batter is equally divided among the muffin tins. A ¼ cup measuring cup can also be used if you don't have an ice cream scoop handy.
Allow the muffins to cool on a wire rack before serving. If they are served to hot, they may stick to the wrapper.
A cupcake wrapper ensures that the muffins will easily come out from the pan. You can use silicone wrappers or paper liners for these muffins.

Nutrition