Amazing Chocolate Chip Banana Muffins Recipe

Introduction

These amazing chocolate chip banana muffins combine the rich sweetness of ripe bananas with melty chocolate chips for a treat that’s perfect any time of day. Soft, moist, and easy to make, they’re ideal for breakfast, snack, or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe medium bananas, mashed
• 1 cup semi-sweet chocolate chips, plus more for sprinkling

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
4. Step 4: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
5. Step 5: Fold in the mashed bananas until just combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix; a few lumps are fine.
7. Step 7: Gently fold in 1 cup of chocolate chips.
8. Step 8: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin, if desired.
9. Step 9: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moist texture.
• Substitute semi-sweet chocolate chips with dark chocolate or white chocolate for a different flavor profile.
• For extra texture, add chopped nuts like walnuts or pecans to the batter.
• Avoid overmixing the batter to keep the muffins tender and fluffy.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months and thaw at room temperature before serving. Reheat briefly in the microwave for a warm, soft muffin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well as long as they are fully thawed and mashed before mixing. They may add extra moisture, so drain any excess liquid if needed.

Can I make these muffins dairy-free?

Absolutely. Substitute the unsalted butter with coconut oil or a dairy-free margarine, and use a dairy-free chocolate chip variety to keep the muffins dairy-free.

Amazing Chocolate Chip Banana Muffins Recipe

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★★★★★

4.7 from 92 reviews

Delight in these Amazing Chocolate Chip Banana Muffins, a perfect blend of ripe bananas and rich chocolate chips baked into moist, fluffy muffins. Ideal for breakfast or a sweet snack, these muffins combine classic flavors with an easy-to-follow recipe that guarantees a delicious treat every time.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup (1 stick) unsalted butter, melted
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe medium bananas, mashed

Add-ins

• 1 cup semi-sweet chocolate chips, plus more for sprinkling

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for now.
3. Combine Sugars and Butter: In a large bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and well incorporated.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, whisking well after each addition. Stir in the vanilla extract thoroughly.
5. Incorporate Bananas: Fold the mashed ripe bananas into the wet mixture until just combined, ensuring the batter remains fluffy.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined; it’s okay if the batter is slightly lumpy—avoid overmixing.
7. Add Chocolate Chips: Gently fold in 1 cup of the semi-sweet chocolate chips to evenly distribute them throughout the batter.
8. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin for decoration and added flavor.
9. Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a wooden skewer into the center of a muffin—if it comes out clean, the muffins are ready.

Notes

• Do not overmix the batter to keep the muffins tender and light.
• Ensure bananas are ripe and soft for natural sweetness.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
• Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely for best texture.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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