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Banana Chocolate Chip Muffins

These delightful banana chocolate chip muffins are quick to make and filled with rich chocolate and banana flavor, 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, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use overly ripe bananas for the best flavor.
  • 1/2 cup melted butter
  • 1 cup sugar Can substitute with brown sugar for a deeper flavor.
  • 1 piece egg For vegan option, use a flax egg.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda Ensure it’s fresh for best results.
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour for a healthier option.
  • 1/2 cup chocolate chips Can substitute with peanut butter chips or dried fruit.
  • 1/2 cup walnuts (optional) Omit for nut-free option.

Method
 

Preparation
  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.
  3. Stir in melted butter until well mixed.
  4. Mix in sugar, egg, and vanilla until fully combined.
  5. Sprinkle the baking soda and salt over the mixture and mix in lightly.
  6. Gently fold in the flour until just combined. Do not overmix!
  7. Gently fold in chocolate chips and walnuts if you’re feeling nutty.
  8. Pour the batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

For optimal moisture, use overly ripe bananas with brown spots. Store in an airtight container for up to a week or freeze for up to three months.