Description
Deliciously moist and easy-to-make Banana Chocolate Chip Muffins, perfect for breakfast or a snack. Made with ripe bananas, semi-sweet chocolate chips, and a hint of cinnamon, these muffins bring a perfect balance of sweetness and flavor in every bite.
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil (or melted butter)
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, vegetable oil (or melted butter), milk, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, salt, and optional cinnamon until evenly mixed.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, evenly distributing them without overworking the mixture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Add chopped walnuts or pecans to the batter for added crunch and flavor.
- These muffins freeze well; wrap them individually and store in an airtight container for up to 3 months to enjoy later.
- For a heartier and more nutritious version, substitute all-purpose flour with whole wheat flour.
