Description
These Banana Chocolate Chip Muffins are moist, fluffy, and bursting with banana flavor and melty chocolate chips in every bite. Perfect for breakfast, snacks, or dessert, this easy recipe comes together in no time with simple pantry ingredients.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Mix Wet Ingredients:
- In a large mixing bowl, mash the bananas. Add granulated sugar, brown sugar, oil, egg, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool and Serve:
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add 1/4 cup chopped nuts, such as walnuts or pecans.
- Overripe bananas with lots of brown spots work best for this recipe.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.