Banana chocolate chip muffins are the ultimate treat for banana and chocolate lovers alike. With their soft, moist texture and delightful mix of ripe bananas and gooey chocolate chips, these muffins are perfect for breakfast, a mid-afternoon snack, or even as a dessert. They’re easy to make and require simple ingredients you likely already have in your kitchen. Whether you’re using up overripe bananas or just craving a sweet, indulgent muffin, this recipe will satisfy your taste buds!
Equipment:
- Muffin tin
- Muffin liners (optional)
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cooling rack
Ingredients:
- 2 ripe bananas, mashed
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup melted butter (or vegetable oil)
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips (semisweet or milk chocolate)
Instructions:
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or lightly grease the tin. - Mash the Bananas
In a large bowl, mash the ripe bananas with a fork until smooth but slightly chunky. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside. - Combine Wet Ingredients
In another bowl, mix the melted butter (or oil) with the brown sugar until smooth. Add the egg and vanilla extract, stirring until fully combined. Fold in the mashed bananas. - Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the muffins dense. - Fold in the Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the batter. - Fill the Muffin Tin
Spoon the muffin batter into the muffin tin, filling each cup about ¾ of the way full. - Bake
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown. - Cool
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Presentation Ideas:
- Serve the muffins warm with a light dusting of powdered sugar for an elegant touch.
- For a fun presentation, place the muffins on a cake stand or in a basket, lined with a cloth napkin.
- Pair with a hot cup of coffee or milk for a cozy breakfast or snack.
Tips:
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
- If you prefer larger pockets of chocolate, reserve a few chocolate chips and sprinkle them on top of the batter before baking.
- These muffins freeze well! Once cooled, wrap them tightly in plastic wrap or store them in a freezer-safe bag for up to 3 months.
- If you like nuts, feel free to add chopped walnuts or pecans for added texture and flavor.
Banana chocolate chip muffins are a delightful treat that combines the sweetness of ripe bananas with the rich, melty goodness of chocolate chips. They’re easy to make, and perfect for using up those overripe bananas. Whether you enjoy them fresh from the oven or as a snack later in the day, these muffins will quickly become a family favorite! Enjoy with a cup of tea or coffee for a truly satisfying treat.
Banana Chocolate Chip Muffins Recipe
These moist and fluffy banana chocolate chip muffins are the perfect combination of sweet bananas and rich chocolate chips. Easy to make, they’re a delicious breakfast or snack!
Equipment
- Muffin tin
- Muffin liners (optional)
- Mixing bowls
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 2 ripe bananas mashed
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1/3 cup melted butter or vegetable oil
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips semisweet or milk chocolate
Instructions
- Preheat the Oven
- Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or lightly grease the tin.
- Mash the Bananas
- In a large bowl, mash the ripe bananas with a fork until smooth but slightly chunky.
- Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Combine Wet Ingredients
- In another bowl, mix the melted butter (or oil) with the brown sugar until smooth. Add the egg and vanilla extract, stirring until fully combined. Fold in the mashed bananas.
- Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the muffins dense.
- Fold in the Chocolate Chips
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Fill the Muffin Tin
- Spoon the muffin batter into the muffin tin, filling each cup about ¾ of the way full.
- Bake
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
- Cool
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
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