Chocolate Chip and Banana Muffins

Name: Chocolate Chip and Banana Muffins
Prep time: 15 min
Cook time: 28 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups sugar; 1 1/2 sticks unsalted butter, melted; 2 cups mashed overripe bananas (about 6 bananas); 3 large eggs; 2 3/4 cups all-purpose flour; 2 1/2 teaspoons baking soda; 1 teaspoon kosher salt; 1 cup mini chocolate chips (6 ounces)

Isabella

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Looking for a delightful treat that’s perfect for breakfast, snacks, or dessert? These Chocolate Chip and Banana Muffins are just what you need! Packed with ripe bananas and mini chocolate chips, these muffins are incredibly moist and bursting with flavor. Follow this easy recipe to make a batch of 24 irresistible muffins that your family and friends will love.

Ingredients:

1 1/2 cups sugar

1 1/2 sticks unsalted butter, melted

2 cups mashed overripe bananas (about 6 bananas)

3 large eggs

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking soda

1 teaspoon kosher salt

1 cup mini chocolate chips (6 ounces)

Directions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners to ensure your muffins come out easily.

Prepare Wet Ingredients: In a large mixing bowl, combine 1 1/2 cups of sugar, 1 1/2 sticks of melted unsalted butter, 2 cups of mashed overripe bananas, and 3 large eggs. Mix thoroughly until well combined.

Mix Dry Ingredients: In a separate medium bowl, whisk together 2 3/4 cups of all-purpose flour, 2 1/2 teaspoons of baking soda, and 1 teaspoon of kosher salt.

Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, whisking until the batter is evenly moistened. Be careful not to overmix.

Add Chocolate Chips: Gently fold in 1 cup of mini chocolate chips, distributing them evenly throughout the batter.

Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about 2/3 full.

Bake Muffins: Place the muffin tins in the preheated oven and bake for about 28 minutes. Test for doneness by inserting a toothpick into the center of a muffin—if it comes out with a few moist crumbs attached, the muffins are ready.

Cool Muffins: Allow the muffins to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Serving Tips:

Fresh Out of the Oven: For the best flavor and texture, enjoy the muffins fresh out of the oven. They’re especially delightful when slightly warm and the chocolate chips are still gooey.

With a Spread: Try spreading a thin layer of butter, cream cheese, or nut butter on top for added richness.

Pair with Beverages: These muffins pair wonderfully with a hot cup of coffee, tea, or a glass of cold milk. They also make a great addition to breakfast or brunch spreads.

Make it a Dessert: Serve the muffins with a scoop of vanilla ice cream or a dollop of whipped cream for a simple yet indulgent dessert.

Storage Tips:

Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This will keep them fresh and soft.

Refrigeration: If you want to extend their shelf life, store the muffins in the refrigerator for up to a week. Make sure they are well-covered to prevent them from drying out.

Freezing: For longer storage, freeze the muffins. Place them in a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave them at room temperature for a few hours or microwave for about 20-30 seconds.

Reheating: Reheat muffins in the microwave for 10-15 seconds or in a toaster oven at 350°F (175°C) for about 5 minutes. This will help restore some of their original texture and warmth.

Related Recipes:

Easy Sausage Breakfast Muffins

FAQs:

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas. Simply thaw them completely and drain any excess liquid before mashing. This will ensure your muffins have the right texture and flavor.

How can I make these muffins gluten-free?

To make gluten-free Chocolate Chip and Banana Muffins, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup like regular flour. Be sure to check that all other ingredients, such as baking soda and chocolate chips, are also gluten-free.

Can I add nuts or other mix-ins to the muffins?

Absolutely! Feel free to add nuts like walnuts or pecans, or other mix-ins like dried fruit or shredded coconut. Just fold them into the batter along with the chocolate chips, keeping in mind that this might slightly alter the baking time.

How do I prevent the chocolate chips from sinking to the bottom of the muffins?

To prevent chocolate chips from sinking, toss them in a small amount of flour before folding them into the batter. This helps them stay evenly distributed throughout the muffins. Additionally, make sure not to overmix the batter.

Conclusion:

These Chocolate Chip and Banana Muffins are a wonderful treat for any time of day. Their combination of sweet bananas and rich chocolate chips makes them an irresistible choice for breakfast or a sweet snack. Enjoy these muffins fresh or stored in an airtight container for a quick and tasty treat throughout the week. Happy baking!

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