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Chocolate Chip and Banana Muffins

Deliciously moist muffins made with ripe bananas and rich chocolate chips, perfect for breakfast or a sweet snack.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas, mashed Use overripe for maximum sweetness.
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Use dark, milk, or white chocolate chips as desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the mashed bananas, eggs, and vanilla extract, and mix well to combine.
  3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  4. Fold in the chocolate chips gently.
Baking
  1. Spoon the batter into the muffin tins, filling each cup about two-thirds full.
  2. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool the muffins in the tin for a few minutes before transferring them to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 15-20 seconds.