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Banana Chocolate Chip Muffins

Fluffy and moist muffins combining the sweetness of ripe bananas with delicious chocolate chips, perfect for breakfast or a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces ripe bananas, mashed The riper, the better!
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar Can reduce to 1/2 cup for less sweetness.
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/2 cup chocolate chips (dark or semisweet)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
  2. In a large mixing bowl, combine the mashed bananas and melted butter. Stir until well mixed.
  3. Add in the sugar, beaten egg, and vanilla extract. Mix until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and a pinch of salt.
  5. Gradually add the dry ingredients to the banana mixture, stirring gently until just combined—be careful not to over-mix!
  6. Fold in the chocolate chips, ensuring an even distribution.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow them to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Use ripe bananas for sweeter muffins. Optional substitutions include honey or maple syrup for sugar, and whole wheat flour for a heartier muffin. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.