Description
Delight in these Chocolate Chip and Banana Muffins, featuring moist, fluffy texture and sweet banana flavor, complemented by mini chocolate chips. Perfect for breakfast, snacks, or dessert, these muffins are quick to prepare and sure to satisfy your sweet tooth. Discover the ease of baking with this simple yet delicious recipe!
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)
Instructions
- Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners.
- In a large bowl, mix together the sugar, melted butter, mashed bananas, and eggs until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips.
- Spoon the batter into the prepared muffin cups, filling each about 2/3 full.
- Bake for about 28 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
- Allow the muffins to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use overripe bananas as they provide the sweetest flavor and best moisture.
To avoid chocolate chips sinking, toss them in a small amount of flour before adding to the batter.
Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Desserts / Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 muffins
- Calories: 200 kcal per serving
