Banana Chocolate Chip Muffins
Fluffy and moist muffins with fresh bananas and filled with chocolate chips. Serve these warm for breakfast or a snack and they'll be the best thing you've had all day. It's super easy to make as well since it's made with all easily accessible kitchen ingredients.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips plus more to top the muffins
- ⅔ cup granulated sugar
- 3 medium ripe bananas
- 1 large egg
- ⅓ cup melted unsalted butter slightly cooled
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375F. Line a muffin pan with muffin liners, or spray the pan with nonstick spray.
- Whisk together the flour, baking soda, and salt. This will help the muffins become fluffy! Whisk in the chocolate chips.
- Using a stand mixer with a paddle attachment or a hand mixer, combine together the sugar, bananas, egg, butter, and vanilla on medium speed until the bananas are mixed in with very few lumps remaining.
- Slowly add the dry ingredients to the mixing bowl as its mixing at low speed. The batter will still look a little wet, and that's ok!
- Fill the muffin liners with the batter, leaving a tiny bit of space on top. Top with extra chocolate chips, if desired.
- Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep in a ziploc bag or container on the counter at room temperature for up to 5 days.
Variations:
- Replace 1/3 cup of the flour with quick oats.
- Add 2 tbsp of chunky or creamy peanut butter when mixing the wet ingredients together.
- Replace the chocolate chips with mini chips, peanut butter chips, or white chocolate chips.
- Add 1/2 cup of chopped walnuts or pecans. Add some raisins too.
- Add 1/2-3/4 tsp of cinnamon to the batter.
- For Mini Muffins: Bake for 14-16 minutes.
- For Jumbo Muffins: Bake for 20-22 minutes.