Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are a delicious way to use up those overripe bananas sitting on your counter. Moist, fluffy, and filled with melty chocolate chips, they come together in just minutes—no mixer required! Whether you’re prepping a quick breakfast or a sweet snack, these muffins are guaranteed to please.
Why You’ll Love This Recipe:
- Quick and easy: Just two bowls and 20 minutes in the oven.
- Perfect use for overripe bananas: Adds natural sweetness and moisture.
- Family-friendly: Kids and adults alike love the combination of banana and chocolate.
Ingredients:
- 2 cups (240 g) all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 3 overripe bananas, mashed (about 1 cup)
- ¾ cup (150 g) light brown sugar
- ½ cup (113 g) unsalted butter, melted
- 1 large egg
- ¼ cup (60 ml) milk
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, brown sugar, melted butter, egg, and milk until smooth.
- Combine: Add the dry ingredients to the banana mixture and stir just until combined—do not overmix. Fold in the chocolate chips.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, about ¼ cup per liner.
- Bake for 18–22 minutes, or until the tops are lightly golden and spring back when gently touched.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success:
- Don’t overmix: Overmixing can make your muffins dense. Stir just until you no longer see dry flour.
- Use room temperature ingredients: This helps everything blend together smoothly.
- Add-ins: Try adding chopped nuts or swapping in white chocolate chips for variety.
Storage:
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months—just reheat in the microwave for a quick snack!