Perfect Banana Chocolate Chip Muffins Recipe

Introduction

These Perfect Banana Chocolate Chip Muffins are moist, flavorful, and easy to make. Ripe bananas add natural sweetness and a tender crumb, while chocolate chips bring delightful bursts of rich flavor. They’re a wonderful treat for breakfast or anytime snacking.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it lightly.
2. Step 2: In a mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
3. Step 3: Stir in the melted butter until fully combined with the bananas.
4. Step 4: Add the baking soda and a pinch of salt, mixing to distribute evenly.
5. Step 5: Stir in the sugar, egg, and vanilla extract until the mixture is thoroughly combined.
6. Step 6: Sprinkle the baking powder over the mixture, then gently fold in the flour. Avoid overmixing; a few lumps are fine.
7. Step 7: Gently fold in the chocolate chips so they are evenly distributed in the batter.
8. Step 8: Spoon the batter into the prepared muffin pan, filling each cup about three-quarters full.
9. Step 9: Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.
10. Step 10: Let the muffins cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use very ripe bananas with brown spots for the sweetest and most flavorful muffins.
• Swap semi-sweet chocolate chips with dark chocolate or white chocolate for different flavor profiles.
• For a nutty crunch, add 1/2 cup chopped walnuts or pecans along with the chocolate chips.
• To make them dairy-free, substitute melted butter with coconut oil or a plant-based margarine.

Storage

Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins in the microwave for about 15-20 seconds to enjoy them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw them completely and drain any excess liquid before mashing to avoid a runny batter.

What can I do if I don’t have baking powder?

If you don’t have baking powder, you can use 1/4 teaspoon of baking soda combined with 1/2 teaspoon of cream of tartar as a substitute.

Perfect Banana Chocolate Chip Muffins Recipe

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★★★★★

4.8 from 703 reviews

Delicious and moist banana chocolate chip muffins made with ripe bananas, rich melted butter, and semi-sweet chocolate chips. These easy-to-make muffins have a perfect balance of sweetness and texture, ideal for breakfast or a snack.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt

Additional Ingredients

• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat the Oven: Begin by setting your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or lightly greasing it to prevent sticking.
2. Mash the Bananas: In a large mixing bowl, mash the ripe bananas thoroughly using a fork or potato masher until smooth, forming the base of your batter.
3. Mix in the Butter: Add the melted butter to the mashed bananas and stir well to combine, allowing the warmth of the butter to enhance the flavors.
4. Add Baking Soda and Salt: Incorporate the baking soda and a pinch of salt into the mixture. This step helps with even leavening and flavor balance.
5. Incorporate Sugar, Egg, and Vanilla: Stir in the sugar, egg, and vanilla extract until the mixture is smooth and fully blended to provide sweetness and moisture.
6. Add Baking Powder and Flour: Sprinkle the baking powder over the mixture and gently fold in the all-purpose flour. Take care not to overmix; some small lumps are acceptable for light texture.
7. Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, ensuring they are evenly distributed without breaking them up.
8. Fill the Muffin Pan: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
9. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes until the muffin tops are golden brown and a toothpick inserted in the center comes out clean.
10. Cool and Enjoy: Remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely for best texture and flavor.

Notes

• Use ripe bananas with brown spots for the best sweetness and flavor.
• Do not overmix the batter to keep the muffins tender.
• You can substitute semi-sweet chocolate chips with dark chocolate or white chocolate chips.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a healthier version, you can reduce sugar slightly or substitute with a natural sweetener.

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