These Banana Chocolate Chip Muffins are light, fluffy, and incredibly moist, yet they couldn’t be simpler to make. There is nothing better than a warm banana muffin with melted chocolate chips that just came out of the oven and a glass of milk, tea, or coffee. These soft, tasty muffins have a beautiful golden brown top and lots of chocolate chips, because, well, chocolate makes everything better.
These muffins have a perfectly balanced banana flavor, a perfect rise, and just the right amount of sweetness.
Do you have some overripe bananas that you don’t know what to do with? Don’t throw them away, even if they are soft. Bananas that are at their ripest are perfect for banana bread and muffins. These muffins are naturally sweetened with banana, which allows us to use less sugar and helps to keep them moist.
Making muffins is one of my favorite things to do since their proportions are just right to satisfy my desire for a sweet treat in the afternoon. They are ready to eat much more quickly than a cake and are quite convenient.
I like to bake a large batch of these banana chocolate chip muffins on the weekend so that I may have them available for breakfast or snacks during the week. They are something that my son most definitely anticipates eating. What we love about these muffins is that they are loaded with sweet banana flavor and plenty of chocolate chips that are gooey and melty in your mouth.
How to Make Banana Chocolate Chip Muffins:
The first is to mix the dry ingredients. In a bowl, combine the flour, salt, baking soda, and sugar. After whisking the ingredients together, set the bowl aside.
Next, combine the wet ingredients. In a bowl, mash the bananas, then mix in the egg, melted butter, and vanilla. Add chocolate chips.
Then, using a spatula, fold together the dry and wet ingredients. Continue mixing until the chocolate chips are evenly distributed into the batter. Prepare a muffin tray with liners and preheat the oven to 375 degrees Fahrenheit.
Scoop the batter into the prepared muffin cups, and sprinkle with more chocolate chips.
Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
TIPS:
If your bananas need to be riper, you can speed up the ripening process at home by following the instructions below.
Bananas, peels, and all should be baked in the oven. Baked for 10 minutes at 350 degrees Fahrenheit on a baking sheet. You should hold off on using them until they have cooled down.
How to store:
The muffins can be stored in an airtight container for 5–7 days or frozen for up to 3 months.
Wrap them tightly in plastic wrap or foil, and let them thaw completely before serving. If you prefer, once thawed, you can warm them in the oven.
Give this recipe a try, and then leave a comment below to let me know how it turned out. I hope that your family enjoys it as much as we do!
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BANANA CHOCOLATE CHIP MUFFINS ( FLUFFY & MOIST)
Ingredients
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- 1 cup of mashed bananas is about 3 medium
- 1 large egg room temperature
- ½ cup oil
- 1 teaspoon vanilla extract
- ½ cup of semi-sweet chocolate chips
Instructions
How to Make Banana Chocolate Chip Muffins:
- The first is to mix the dry ingredients. In a bowl, combine the flour, salt, baking soda, and sugar. After whisking the ingredients together, set the bowl aside.
- Next, combine the wet ingredients. In a bowl, mash the bananas, then mix in the egg, melted butter, and vanilla. Add chocolate chips.
- Then, using a spatula, fold together the dry and wet ingredients. Continue mixing until the chocolate chips are evenly distributed into the batter.
- Prepare a muffin tray with liners and preheat the oven to 375 degrees Fahrenheit.
- Scoop the batter into the prepared muffin cups, and sprinkle with more chocolate chips.
- Bake for 17–20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
TIPS:
If your bananas need to be riper, you can speed up the ripening process at home by following the instructions below.Bananas, peels, and all should be baked in the oven. Baked for 10 minutes at 350 degrees Fahrenheit on a baking sheet. You should hold off on using them until they have cooled down.
How to store:
The muffins can be stored in an airtight container for 5–7 days or frozen for up to 3 months.
Wrap them tightly in plastic wrap or foil, and let them thaw completely before serving. If you prefer, once thawed, you can warm them in the oven.
Nutrition
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…
