Chocolate Chip Banana Muffins
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A straightforward recipe for making moist and fluffy muffins combining ripe banana and chocolate chips.
- Author: Ahazzam
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup semi-sweet chocolate chips
- Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix in the mashed bananas until just combined. Do not overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a different flavor, substitute half of the semi-sweet chocolate chips with milk chocolate or dark chocolate chunks.
- Add 1/2 cup of chopped walnuts or pecans to the batter along with the chocolate chips for added crunch.
- To make these muffins lower in fat, you can substitute the butter with 1/2 cup of plain Greek yogurt, reducing the baking soda to 3/4 teaspoon.
- Store cooled muffins in an airtight container at room temperature for up to 3 days for best texture. They also freeze well for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18
- Sodium: 150
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 45