Description
These Perfect Banana Chocolate Chip Muffins are moist and flavorful, combining ripe bananas with sweet semi-sweet chocolate chips for a delicious treat. With a subtle balance of sweetness and a tender crumb, they make an ideal breakfast, snack, or dessert. The blend of baking soda and baking powder ensures a light and fluffy texture every time.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan with paper liners.
- Mash bananas until smooth in mixing bowl.
- Stir in melted butter until combined.
- Mix in baking soda and salt.
- Stir in sugar, egg, and vanilla extract.
- Sprinkle baking powder over mixture and gently fold in flour.
- Fold in chocolate chips.
- Fill muffin cups three-quarters full.
- Bake 20-25 minutes until tops are golden brown and toothpick comes out clean.
- Cool in pan 5-10 minutes before transferring to wire rack.
Notes
You can substitute melted butter with equal parts coconut oil or vegetable oil for a different flavor or to make dairy-free. These muffins can be made ahead and stored in an airtight container at room temperature for 2-3 days or frozen for up to 3 months. When mixing flour, fold gently to avoid dense muffins. If bananas are not ripe, add an extra 1/4 cup sugar for sweetness. Avoid overbaking to keep moist texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American