My kids do not stop begging for these Chocolate Chip Banana Bread Muffins! They're perfectly moist with mini chocolate chips sprinkled throughout- this recipe is a keeper!
Preheat the oven to 425 degrees and spray a muffin tin with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, salt, baking soda and nutmeg. Set aside.
In a large mixing bowl mash the bananas until they're pretty well mushed and most of the lumps are out. You can use the stand mixer whisk attachment or just a fork.
Add butter, eggs, buttermilk and sugar to the bowl and mix until well combined.
Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
Distribute the batter between all 12 muffin cups, they should all be filled to the top.
Sprinkle a few more mini chocolate chips onto the top of the batter in each cup.
Bake for 5 minutes at 425 degrees and then without opening the oven, turn the temperature down to 350 degrees and bake for another 15-18 minutes or until a toothpick comes out clean.
Cool for 10 minutes and serve immediately.
Once cooled completely, these will last up to a few days in an air-tight container on your counter.