Banana Chocolate Chip Muffins Recipe

Looking for a delicious way to use up those overripe bananas sitting on your counter? Banana Chocolate Chip Muffins are the perfect solution!

These muffins are moist, fluffy, and packed with sweet chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, mash the overripe bananas with a fork until smooth. Add the melted butter (or vegetable oil), granulated sugar, egg, and vanilla extract. Stir well to combine all the ingredients.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 4: Fold in the Chocolate Chips

Gently fold the chocolate chips into the batter until evenly distributed. If you’re using a topping, mix the sugar and cinnamon together in a small bowl.

Step 5: Fill the Muffin Tin

Spoon the muffin batter evenly into the prepared muffin tin, filling each cup about 2/3 full. If desired, sprinkle the sugar and cinnamon mixture over the tops of the muffins for a sweet, crunchy finish.

Step 6: Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly domed.

Step 7: Cool and Enjoy

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Tips for Perfect Banana Chocolate Chip Muffins

1. Use Overripe Bananas

The riper the bananas, the sweeter and more flavorful your muffins will be. Overripe bananas with brown spots are perfect for this recipe.

2. Don’t Overmix

When combining the dry and wet ingredients, mix until just combined. Overmixing can result in tough muffins.

3. Add Extra Chocolate Chips

For an extra chocolaty treat, feel free to add more chocolate chips to the batter or sprinkle some on top before baking.

4. Use Room Temperature Ingredients

For best results, make sure your butter (or oil) and egg are at room temperature. This helps the ingredients mix together more evenly.

5. Store Properly

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.

Serving Suggestions

1. With a Hot Beverage

Enjoy your banana chocolate chip muffins with a hot cup of coffee, tea, or hot chocolate for a comforting treat.

2. As a Snack

These muffins make a great snack for kids and adults alike. They’re perfect for lunchboxes or a quick afternoon bite.

3. With a Spread

Spread a bit of butter, peanut butter, or cream cheese on your muffin for added flavor.

Conclusion

Banana Chocolate Chip Muffins are a delicious and easy way to enjoy the flavors of ripe bananas and sweet chocolate. With a moist and fluffy texture, these muffins are sure to become a staple in your baking repertoire. They’re perfect for breakfast, snacks, or even a light dessert. Give this recipe a try and savor the delightful combination of banana and chocolate in every bite!

FAQs

1. Can I use frozen bananas?

Yes, you can use frozen bananas. Just make sure to thaw and drain them before mashing, and adjust the flour if the batter seems too wet.

2. Can I make these muffins without chocolate chips?

Absolutely! If you prefer, you can leave out the chocolate chips or substitute them with nuts, dried fruit, or even coconut.

3. How can I make these muffins healthier?

To make a healthier version, you can substitute whole wheat flour for all-purpose flour, use less sugar, or replace the butter with applesauce.

4. Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Just make sure to use two muffin tins or bake them in batches.

5. How do I store leftovers?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag or container for up to 3 months.

Yield: 12 Muffins

Best Banana Chocolate Chip Muffins Recipe

Print

Looking for a delicious way to use up those overripe bananas sitting on your counter? Banana Chocolate Chip Muffins are the perfect solution! These muffins are moist, fluffy, and packed with sweet chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (1 stick), softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2-3 medium bananas)
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips (or regular chocolate chips)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
   
2. Mix Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
   
3. Cream Butter and Sugars:
   In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
   
4. Add Eggs and Bananas:
   Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the mashed bananas, milk, and vanilla extract until well combined.
   
5. Combine Wet and Dry Ingredients:
   Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
   Fold in the chocolate chips.
   
6. Fill Muffin Tin:
   Divide the batter evenly among the muffin cups, filling each about 2/3 full.
   
7. Bake:
   Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
   
8. Cool:
   Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Banana Ripeness: The riper the bananas, the sweeter and more flavorful the muffins will be. Overripe bananas work best.

Chocolate Chips: Feel free to use semi-sweet, milk, or dark chocolate chips depending on your preference.

Storage: Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Reheat from frozen in the microwave or toaster oven.