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Chocolate Chip and Banana Muffins

Delightful muffins featuring a perfect blend of sweet, rich chocolate and wholesome ripe bananas, making for a scrumptious snack or breakfast treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas, mashed Use the ripest bananas for the best flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Do not overmix.
  • 1/2 cup chocolate chips Reserve some for topping if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
  2. In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter until well combined.
  3. Mix in the baking soda and salt. Let this sit for a few minutes while you gather the other ingredients.
  4. Add the sugar, beaten egg, and vanilla extract to the banana mixture and mix until well combined.
  5. Gently fold in the flour until just combined—be careful not to overmix!
  6. Finally, fold in the chocolate chips. You can reserve some to sprinkle on top for a visually appealing finish.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely.

Notes

For an extra delicious treat, serve muffins with a dollop of whipped cream or peanut butter. Store in an airtight container for up to 3 days, or freeze for up to 3 months.