Description
These Banana Chocolate Chip Muffins are moist, fluffy, and loaded with rich chocolate chips and ripe banana flavor. Perfect for breakfast, snacks, or dessert.
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (113g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
- 1 cup (170g) semisweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
- Add the eggs and vanilla extract, and whisk until smooth.
- Stir in the mashed bananas until well combined.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling about ¾ full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and sweetness.
- Do not overmix the batter to keep the muffins tender.
- You can add chopped nuts for extra texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
