Chocolate Chip Banana Muffins Recipe

Introduction

These Chocolate Chip Banana Muffins are a delightful way to use ripe bananas and satisfy your sweet tooth. Moist and flavorful, they combine the natural sweetness of bananas with melty chocolate chips for a perfect breakfast or snack treat.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 ripe bananas, mashed
• ¾ cup sugar
• 1 large egg, beaten
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. Step 2: In a large bowl, whisk together the flour, baking soda, and salt.
3. Step 3: In another bowl, combine the mashed bananas, sugar, beaten egg, melted butter, and vanilla extract until well mixed.
4. Step 4: Stir the wet ingredients into the dry ingredients just until combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the chocolate chips evenly throughout the batter.
6. Step 6: Divide the batter evenly among the muffin cups, filling them about ¾ full.
7. Step 7: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Swap regular chocolate chips for dark or white chocolate for different flavor variations.
• For added texture, mix in chopped nuts like walnuts or pecans along with the chocolate chips.
• Use mashed avocado instead of butter for a healthier fat alternative.
• Make sure your bananas are very ripe for maximum sweetness and moisture.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm gently in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing to avoid soggy batter.

Can I make these muffins gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free baking blend, making sure it contains xanthan gum for structure.

Chocolate Chip Banana Muffins Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

Deliciously moist and fluffy Chocolate Chip Banana Muffins made with ripe bananas and semi-sweet chocolate chips. Perfect as a quick breakfast treat or an afternoon snack that combines the natural sweetness of bananas with melty chocolate chunks.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 3 ripe bananas, mashed
• 3/4 cup sugar
• 1 egg, beaten
• 1/3 cup melted butter
• 1 teaspoon vanilla extract

Add-ins

• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners to prepare for baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
3. Prepare Wet Ingredients: In a large bowl, mash the ripe bananas thoroughly. Then add sugar, beaten egg, melted butter, and vanilla extract to the mashed bananas and mix well until smooth.
4. Combine Mixtures: Gradually fold the dry ingredients into the wet banana mixture. Stir just until combined; avoid overmixing to keep the muffins tender.
5. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the batter.
6. Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about 3/4 full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

• Use very ripe bananas to maximize natural sweetness and moisture.
• Do not overmix the batter to ensure muffins stay light and fluffy.
• Chocolate chips can be substituted with chopped nuts for a different texture.
• Store muffins in an airtight container at room temperature for up to 3 days.
• These muffins freeze well: wrap individually and freeze for up to 2 months.

Keywords: banana muffins, chocolate chip muffins, breakfast muffins, easy muffin recipe, banana dessert