Description
Deliciously moist chocolate chip banana muffins made with ripe bananas and semi-sweet chocolate chips.
Ingredients
Scale
- 3 medium ripe bananas (mashed, approx. 1 ¼ cups)
- 6 tbsp unsalted butter (melted and cooled)
- 1 ½ cups all-purpose flour
- ½ cup light brown sugar (packed)
- ¼ cup granulated white sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 large egg (room temperature)
- 1 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Dry Mix: In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt.
- Wet Mix: In a large bowl, whisk the mashed bananas, melted butter, brown sugar, white sugar, egg, and vanilla extract until smooth.
- Combine: Pour the flour mixture into the banana mixture. Using a spatula, fold gently until just a few streaks of dry flour remain.
- Fold: Gently stir in ¾ cup of the chocolate chips, being careful not to overmix.
- Fill: Divide the batter evenly among the 12 muffin cups. Sprinkle the remaining ¼ cup of chocolate chips over the tops.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins sit in the tin for 5 minutes, then move them to a wire rack to finish cooling.
Notes
- Make sure the bananas are really ripe for the best flavor.
- These muffins can be stored in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg