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Banana Chocolate Chip Muffins

These moist and fluffy Banana Chocolate Chip Muffins combine the sweetness of ripe bananas and the richness of chocolate chips, perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 2 pieces ripe bananas The more spots, the better for sweetness!
  • 1/2 cup melted butter Can be substituted with coconut oil for a vegan version.
  • 1 cup sugar Can reduce for a healthier version.
  • 1 piece egg Can be substituted with 1/4 cup of unsweetened applesauce.
  • 1 teaspoon vanilla extract Adds extra flavor.
  • 1 teaspoon baking soda Helps muffins rise.
  • 1/4 teaspoon salt Enhances all flavors.
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier version.
  • 1/2 cup chocolate chips Use semi-sweet or dark chocolate chips.
  • 1/2 cup walnuts Optional mix-in for added crunch.

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a mixing bowl, mash the bananas with a fork until smooth.
  3. Stir in the melted butter until everything is well combined.
  4. Next, mix in the sugar, egg, and vanilla.
  5. Sprinkle the baking soda and salt over the mixture and lightly mix them in.
  6. Gently fold in the flour until just combined—don’t overmix!
  7. If you’re feeling fancy, gently fold in the chocolate chips and walnuts.
  8. Pour the batter into the muffin tin, filling each cup about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool for a few minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for 3-5 days or freeze for up to 3 months. For best texture, bake shortly after mixing.