Description
Super Moist Banana Chocolate Chip Muffins are the ultimate breakfast treat, combining ripe bananas and gooey chocolate chips for a tender, flavorful, and irresistibly moist muffin. Perfect for quick mornings or weekend brunch, these muffins are easy to make and always a hit with family and friends.
Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cupcake liners or lightly grease.
- In a large bowl, mash the bananas until smooth. Add melted butter, eggs, and vanilla, then mix well.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Gently fold in the chocolate chips evenly throughout the batter.
- Fill muffin cups about 3/4 full with batter.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure bananas are ripe for maximum moisture and sweetness.
- Avoid overmixing the batter to keep muffins tender and fluffy.
- You can add nuts or shredded coconut for extra flavor.
- Store in airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze for longer storage; reheat in microwave for a quick snack.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg