Description
Delight in these moist and flavorful Chocolate Chip and Banana Muffins, made with ripe bananas and sweet chocolate chips for a perfect breakfast treat or snack. The combination of mashed bananas and melted butter keeps the muffins tender, while mini chocolate chips add bursts of chocolaty goodness in every bite.
Ingredients
Scale
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, melted
- 2 cups mashed overripe bananas (about 6 bananas)
- 3 large eggs
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Add-Ins
- 1 cup mini chocolate chips (6 ounces)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners to ensure easy removal and cleanup.
- Mix Wet Ingredients: In a large bowl, combine the sugar, melted butter, mashed bananas, and eggs. Stir well until the mixture is smooth and fully blended.
- Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold the mini chocolate chips into the batter, distributing them evenly without overworking the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin liners, filling each cup about two-thirds full to allow space for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for approximately 28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool the Muffins: Let the muffins cool in the pans for about 10 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure bananas are very ripe for better sweetness and moisture.
- Do not overmix the batter to keep muffins light and fluffy.
- Mini chocolate chips are recommended for even distribution, but regular-sized chips can be substituted.
- You can freeze baked muffins for up to 3 months; thaw at room temperature before serving.
- Adding a teaspoon of vanilla extract can enhance flavor if desired.
