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’re perfect for breakfast or an afternoon snack. The addition of semi-sweet chocolate chips adds a delicious touch of indulgence.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (melted)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe medium bananas (mashed)
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing the cups well.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
3. Step 3: In a large bowl, mix the melted unsalted butter with the granulated sugar and light brown sugar until the mixture is smooth.
4. Step 4: Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition, then stir in the vanilla extract.
5. Step 5: Fold the mashed ripe bananas into the wet ingredients until just combined.
6. Step 6: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined; avoid overmixing to keep the muffins tender.
7. Step 7: Gently fold in the semi-sweet chocolate chips.
8. Step 8: Fill each muffin cup about two-thirds full with the batter, and optionally sprinkle a few extra chocolate chips on top for added appeal.
9. Step 9: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Step 10: Let the muffins cool in the tin for several minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a nuttier flavor, try adding 1/2 cup of chopped walnuts or pecans along with the chocolate chips.
• If you prefer dairy-free, substitute melted coconut oil for the butter and use dairy-free chocolate chips.
• Make sure the bananas are very ripe for the best sweetness and moisture in the muffins.

Storage

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat gently in a microwave or oven to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to prevent the batter from becoming too wet.

Can I make these muffins vegan?

To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based butter or oil. Also, choose dairy-free chocolate chips.

Chocolate Chip Banana Muffins Recipe

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★★★★★

4.9 from 104 reviews

These Chocolate Chip Banana Muffins are moist, flavorful, and easy to make, combining ripe bananas with rich chocolate chips for a perfect breakfast treat or snack. The muffins are tender with a subtle sweetness and a delightful chocolate burst in every bite.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

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

Wet Ingredients

• 1/2 cup unsalted butter (melted)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe medium bananas (mashed)

Add-ins

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly combined and leavening agents are well distributed.
3. Combine Butter and Sugars: In a large mixing bowl, blend the melted unsalted butter with the granulated sugar and light brown sugar until the mixture is smooth and creamy.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, whisking well after each addition to create a smooth batter. Stir in the vanilla extract for added flavor.
5. Fold in Bananas: Gently fold the mashed ripe bananas into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
6. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet banana mixture and stir gently until just combined, avoiding overmixing which can cause tough muffins.
7. Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips, reserving a few for optional topping if desired.
8. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle extra chocolate chips on top if you like.
9. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool Before Serving: Allow the muffins to cool in the tin for several minutes before transferring them to a wire rack to cool completely for best texture and flavor.

Notes

• Use very ripe bananas for the best natural sweetness and moisture.
• Do not overmix the batter to avoid dense muffins.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate based on preference.
• For a nutty variation, consider adding chopped walnuts or pecans.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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