Banana Chocolate Chip Muffins
Soft, moist and dense chocolate chip banana muffins! This easy muffin recipe comes together in just about a half-hour and is perfect as a snack or breakfast (or both).
Servings: 12 muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups ripe bananas mashed, about 3 bananas
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips plus more for topping
Instructions
- Heat oven to 425°F. Line 12 standard muffin cups with paper baking liners.
- Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
- Use a spatula or wooden spoon to mix mashed bananas, melted butter, eggs and vanilla extract in a medium bowl until combined.
- Pour the banana mixture into the flour mixture and whisk until just combined; batter will be slightly lumpy. Stir in the chocolate chips.
- Divide batter evenly among prepared muffin cups; the cups will be quite full. Top each cup with a few more chocolate chips as desired.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 15-18 minutes, or until the tops of the muffins are golden-brown and a toothpick inserted in the centers comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Yield: 12 muffins
- Storage: Store leftover muffins covered at room temperature for up to 3 days, or freeze them in a plastic bag for up to 3 months.
- Recipe adapted from Preppy Kitchen.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 287mg | Potassium: 222mg | Fiber: 2g | Sugar: 22g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg