Banana Chocolate Chip Muffins Recipe

Introduction

These Banana Chocolate Chip Muffins are a delicious way to enjoy ripe bananas with a chocolatey twist. Soft, moist, and packed with chocolate chips, they make a perfect breakfast treat or afternoon snack.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 cup mashed bananas (about 3 medium)
• 1 large egg (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup semi-sweet chocolate chips
• ¼ cup milk chocolate chips

Instructions

1. Step 1: Preheat your oven to 375°F and line a muffin pan with paper liners.
2. Step 2: In a small bowl, combine the flour, baking soda, salt, and both types of chocolate chips. Stir to mix evenly.
3. Step 3: In a medium bowl, whisk together the sugar, mashed bananas, egg, vegetable oil, and vanilla extract until smooth.
4. Step 4: Add the dry ingredients to the wet mixture and gently stir just until combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake.
7. Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For extra moisture, substitute half the vegetable oil with applesauce or Greek yogurt.
• Try adding chopped nuts like walnuts or pecans for a crunchy texture.
• Use frozen chocolate chips straight from the freezer to prevent them from sinking to the bottom of the muffins.
• Swap out the semi-sweet chips for dark chocolate or white chocolate depending on your preference.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 2 months. To reheat, warm in a microwave for 15-20 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for this recipe?

Yes, overripe bananas are perfect for these muffins because they add natural sweetness and moisture, resulting in a richer flavor.

Can I substitute the vegetable oil with butter?

Yes, you can melt the same amount of butter and use it instead of vegetable oil for a slightly different taste and texture.

Banana Chocolate Chip Muffins Recipe

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★★★★★

4.6 from 62 reviews

Deliciously moist Banana Chocolate Chip Muffins made with ripe bananas, a blend of semi-sweet and milk chocolate chips, and a hint of vanilla. Perfect for breakfast or a sweet snack, these muffins are easy to prepare and baked to golden perfection.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Total Time: 28-30 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup semi-sweet chocolate chips
• ¼ cup milk chocolate chips

Wet Ingredients

• 1 cup mashed bananas (about 3 medium)
• 1 large egg (room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners to ensure easy removal and cleanup.
2. Mix Dry Ingredients: In a small bowl, combine the all-purpose flour, baking soda, and salt. Stir in both the semi-sweet and milk chocolate chips evenly into the dry mixture.
3. Blend Wet Ingredients: In a medium-sized bowl, mix together the granulated sugar, mashed bananas, egg, vegetable oil, and vanilla extract until smooth and well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients. Stir the batter just until all ingredients are incorporated; avoid overmixing to keep the muffins tender.
5. Fill Muffin Pan: Pour the batter into the prepared muffin tin, filling each cup about 2/3 full for perfect rising.
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. Avoid overbaking to maintain moistness.
7. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Use ripe bananas with brown spots for the best sweetness and flavor.
• Room temperature egg helps to create a smooth batter.
• Mix dry and wet ingredients gently to avoid tough muffins.
• Chocolate chips can be adjusted based on your preference or substituted with nuts for a different texture.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Banana muffins, chocolate chip muffins, easy muffin recipe, breakfast muffins, banana chocolate recipe