Description
Moist and fluffy chocolate chip banana muffins made with ripe bananas and semi-sweet chocolate chips, perfect for breakfast, snacks, or dessert!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar (can reduce to 1/2 cup for less sweetness)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C).
- Prepare the Muffin Tin: Line a standard muffin tin with paper liners or grease it lightly with cooking spray or butter.
- Mash the Bananas: In a large mixing bowl, mash the ripe bananas until smooth, leaving a few small lumps for texture.
- Add Melted Butter: Pour the melted butter into the mashed bananas and mix until fully combined.
- Mix in Baking Soda and Salt: Sprinkle the baking soda and a pinch of salt over the banana mixture and stir to incorporate.
- Add Sugar: Stir in the sugar until well combined. Adjust sweetness to your preference.
- Add Egg and Vanilla: Beat the egg in a separate bowl, then add it to the mixture along with the vanilla extract. Mix well.
- Incorporate the Flour: Gradually add the all-purpose flour to the wet ingredients, stirring gently until just combined.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips until evenly distributed.
- Fill the Muffin Tin: Fill each muffin cup about 2/3 full with the batter.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean.
- Cool the Muffins: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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- Enjoy warm or at room temperature.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Thaw frozen muffins at room temperature or microwave for 15-20 seconds.
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- Prep Time: 10 minutes
- Cook Time: 20 minutes