Description
These Banana Chocolate Chip Muffins are a delicious and easy-to-make breakfast treat, combining ripe bananas with sweet chocolate chips for a moist, flavorful muffin. Perfect for a quick morning snack or a delightful dessert, they bake up fluffy with a hint of cinnamon and a rich banana flavor.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Stir together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Wet and Dry: Add the dry ingredients to the banana mixture and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter for sweetness and texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Add chopped walnuts or pecans to the batter for an extra crunchy texture.
- These muffins freeze well when stored in an airtight container for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
