Description
Soft, moist, and packed with chocolate chips, these banana muffins are the perfect way to use up overripe bananas. Ready in 30 minutes.
Ingredients
- 190g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 115g unsalted butter, softened
- 140g granulated sugar
- 2 large eggs, room temperature
- 3 large overripe bananas, mashed
- 1 tsp vanilla extract
- 175g semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time.
- Add the mashed bananas and vanilla extract to the wet mixture, stirring until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gently stir the dry ingredients into the wet mixture until just combined; do not overmix.
- Fold in 3/4 of the chocolate chips carefully.
- Divide the batter evenly among the muffin cups and sprinkle the remaining chocolate chips on top.
- Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a nutty version, swap chocolate chips for walnuts. Ensure bananas are very brown for best sweetness.
- Prep Time: 8 min
- Cooling Time: 5 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 295
- Sugar: 21g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: banana muffin recipe, chocolate chip banana muffins, easy breakfast, moist muffins, baking with bananas