Banana Chocolate Chip Muffins
Moist, flavorful banana chocolate chip muffins made with ripe bananas and studded with semisweet chocolate chips—perfect for breakfast, snack time, or lunchboxes.
COOK TIME: 25 minutes
PREP TIME: 15 minutes
SERVINGS: 12
INGREDIENTS
½ cup unsalted butter (softened)
⅔ cup granulated sugar
2 large eggs, room temperature, lightly beaten
3 bananas, very ripe, coarsely mashed with a fork
1 tsp vanilla extract
1½ cups all-purpose flour, measured correctly
1 tsp baking soda
½ tsp salt
1 cup semisweet chocolate chips, divided
INSTRUCTIONS
Preheat oven to 350˚F and line a 12-count muffin tin with paper liners.
In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add lightly beaten eggs and mix until combined.
Stir in mashed bananas and vanilla extract until blended.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients until incorporated.
Fold in ¾ cup of the chocolate chips. Divide batter evenly into muffin liners and sprinkle the remaining ¼ cup chocolate chips on top.
Bake on the center rack for 25–30 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool to room temperature.
Storing Leftovers:
Store cooled muffins in an airtight container at room temperature for up to 5 days. For longer storage, freeze muffins individually wrapped in plastic wrap or foil for up to 3 months. Thaw at room temperature or in the fridge before serving.
Ingredient Substitutions:
Omit chocolate chips or substitute with chopped walnuts, pecans, or raisins.
Use frozen ripe bananas by placing unpeeled bananas in a freezer bag for up to 3 months.
Thaw in the refrigerator before baking and pat slightly dry.
Disclaimer: Muffins are safe to eat once baked. Avoid consuming raw batter due to eggs and flour.