Description
Soft, moist banana chocolate chip muffins made with ripe bananas and loaded with melty chocolate chips, perfect for breakfast or a sweet snack.
Ingredients
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- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the ripe bananas.
- Stir in melted butter, brown sugar, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually mix the dry ingredients into the banana mixture until just combined.
- Fold in the chocolate chips.
- Scoop the batter evenly into the prepared muffin tin, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep muffins tender.
- You can freeze the muffins for up to 2 months; thaw at room temperature or reheat in microwave.
- Add chopped nuts or use mini chocolate chips for variation.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg