About This Recipe
Banana Chocolate Chip Muffins combine ripe bananas with chocolate chips in a classic baked good. This recipe yields 12 standard-sized muffins with a moist crumb and balanced sweetness.
Why You’ll Love This Recipe
- Utilizes overripe bananas that might otherwise be discarded
- Requires only basic baking equipment and ingredients
- Combines familiar flavors enjoyed by both children and adults
- Portable format suitable for breakfasts or snacks
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 ripe bananas (approximately 1 ½ cups mashed)
- ¾ cup (150g) granulated sugar
- 1 large egg
- ⅓ cup (75g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup (175g) semi-sweet chocolate chips
Step by Step Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate large bowl, mash bananas with a fork until smooth.
- Add sugar, egg, melted butter, and vanilla to the mashed bananas. Stir until combined.
- Gradually fold dry ingredients into wet ingredients until just incorporated. Do not overmix.
- Gently fold in chocolate chips, reserving 2 tablespoons for topping if desired.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Sprinkle reserved chocolate chips on top of muffins.
- Bake for 18-22 minutes or until a toothpick inserted into center comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
FAQ
Can I use whole wheat flour?
Whole wheat flour can substitute all-purpose flour 1:1 but will yield denser muffins.
Can I reduce the sugar?
Sugar can be reduced to ½ cup without significantly affecting texture.
Can I use milk chocolate chips?
Milk chocolate, dark chocolate, or white chocolate chips are acceptable substitutions.
You Must Know
- Overripe bananas with brown spots provide maximum sweetness and moisture
- Overmixing batter develops gluten, resulting in tough muffins
- Muffins are done when tops spring back when lightly pressed
- Allow muffins to cool completely before storage to prevent condensation
Storage Tips
- Store cooled muffins in an airtight container at room temperature for up to 3 days
- Freeze unfrosted muffins in a freezer bag for up to 3 months
- Thaw frozen muffins at room temperature or reheat in a 300°F (150°C) oven for 10 minutes