Description
Chocolate Chip Banana Muffins are a delightful treat that perfectly combines the natural sweetness of ripe bananas with rich, gooey chocolate chips. These muffins are incredibly moist and fluffy, making them an ideal choice for breakfast or a satisfying snack any time of day. The simple recipe requires minimal ingredients and can be prepared quickly, making it perfect for both novice and experienced bakers. Plus, you can easily customize these muffins by adding nuts or dried fruits for added texture and flavor. Whether enjoyed warm from the oven or stored for later, Chocolate Chip Banana Muffins are sure to become a beloved staple in your kitchen.
Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips (plus more for sprinkling on top)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mash the Bananas: In a separate bowl, mash the ripe bananas with a fork until smooth. You should have about 1 1/2 cups of mashed bananas.
- Mix Wet Ingredients: Add the sugar, melted butter, eggs, and vanilla extract to the mashed bananas. Stir to combine until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana mixture and stir until just combined. Be careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, making sure they are evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips on top for garnish.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Banana Ripeness: The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas are ideal for this recipe.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage (up to 3 months).
- Customization: You can add nuts like walnuts or pecans for extra crunch, or even swirl in some peanut butter for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 205
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg