These muffins are a perfect way to use up ripe bananas, creating a moist, tender treat that’s studded with chocolate chips. They’re easy to make, kid-approved, and ideal for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup granulated sugar
- 3 ripened bananas, mashed
- 1 large egg
- 1/2 cup vegetable oil (or melted butter for richer flavor)
- 1 teaspoon vanilla extract
Add-Ins:
- 1/2 cup semi-sweet chocolate chips
Instructions
1. Preheat and Prep:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
- In a large mixing bowl, mash the bananas until smooth.
- Add the sugar, egg, oil, and vanilla extract, whisking until well blended.
4. Incorporate Dry Ingredients:
- Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to over-mix, as this can make the muffins dense.
5. Add Chocolate Chips:
- Fold in the chocolate chips gently to distribute them evenly.
6. Fill Muffin Tins:
- Using a spoon or ice cream scoop, divide the batter evenly among the muffin liners, filling each about 3/4 full.
7. Bake:
- Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Yield:
- This recipe makes approximately 18–24 standard-sized muffins.
Optional Variation: Chocolate Banana Muffins
To make a chocolate version:
- Melt an additional 1/2 cup chocolate chips and stir it into the wet ingredients before combining with the dry ingredients.
- The resulting muffins will have a rich chocolate base with a hint of banana flavor.
Storage and Freezing Tips:
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Reheat in the microwave for 20–30 seconds before enjoying.
Pro Tips:
- Banana Ripeness: The riper the bananas, the better. Look for bananas with lots of brown spots for maximum sweetness.
- Mix-Ins: Customize with nuts, white chocolate chips, or dried fruit for extra flavor.
- Mini Muffins: To make mini muffins, reduce the baking time to 10–12 minutes.
These Banana Chocolate Chip Muffins are a delightful way to brighten any morning or satisfy a sweet craving. Plus, they’re so simple that even kids can help make them! 🍌🍫✨