Leftover Banana Chocolate Muffins

Leftover banana chocolate muffins are a staple in our household. Why? Because we always have leftover bananas. If you have toddlers like me, then you will know this as a normal scenario: your child wants a banana, but doesn’t even finish the banana; takes a bite and is done. And if you’re a budget conscious mom like me, then you hate wasting food.

We always have bananas at home, but you can’t help once in a while that you will have some bananas already getting black spots. No one in your family wants to eat them anymore. What do you do? I put them in my below-zero fridge drawer and keep them there until I have the time to make banana muffins.

This below-zero fridge drawer doesn’t exactly freeze the food items there, but semi-freezes them. I can have my bananas there for months, and they’re still perfect for banana muffins just because they’re semi-frozen. Usually, I wait until I have 8 to 10 bananas to make these leftover banana chocolate muffins. The banana skin/peel might turn black, but it’s actually the perfect overripe banana you are looking for to make banana muffins because they’re easy to mash and they’re super sweet.

Here in Madrid, it’s a little bit hard to find chocolate chips in my neighborhood grocery store (I’m looking at you, Carrefour and Mercadona!). I usually buy them in Amazon. Unlike in Manila where chocolate chips are always available, I have to be creative here. What is in abundance here are different types of chocolate bars (white, dark of all percentages, milk, milk with nuts, etc.). These chocolate bars are also cheaper than chocolate chips. So, I just substitute cut-up chocolate bars for chocolate chips. Sometimes, I even use chocolate bars with nuts because I like to have nuts in my banana chocoalte muffins.

Usually, in baking, they tell you to mix the dry goods separately from the wet goods. However, I don’t like to wash a lot of pans or bowls, so I try as much as possible to use lesser pans in my recipes. In this recipe, I mix the wet goods, then I add the dry goods one by one and make sure their mixed thoroughly with the wet mixture before adding another dry good. It’s never failed me.

So without further ado, here is my leftover banana chocolate muffin recipe.

Leftover Banana Chocolate Muffins

Using leftover overripe bananas to make banana chocolate muffins

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Servings 8

Equipment

• 1 Mixer (stand or handheld)

Ingredients

  

• 2 1/2 cups mashed overripe bananas
• 3/4 cup brown sugar
• 1/2 cup butter room temperature
• 2 pcs eggs
• 1 tsp baking soda
• 1/4 tsp salt
• 2 cups all purpose flour
• 3/4 cup chocolate chips

Instructions

 

• Preheat oven to 350 degrees Fahrenheit.
• Peel and mash the overripe bananas.
• In the mixing bowl, cream/mix room temperature butter and brown sugar.
• Add the eggs to the butter-brown sugar mixture and mix until well blended.
• Add the mashed bananas to the mixture and mix again until well blended.
• Add the baking soda to the mixture and mix/blend.
• Add the salt to the mixture and mix/blend.
• Add the flour 1/2 cup each time and blend until thoroughly mixed.
• Fold the chocholate chips into the banana muffin mixture.
• Scoop the mixture into cupcake pans or mini cupcake pans.
• Place in the oven. For mini cupcakes: 10 minutes. For cupcakes: 18 minutes.
• Serve and enjoy.