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Chocolate Chip and Banana Muffins Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 43 minutes
  • Yield: 24 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously moist Chocolate Chip and Banana Muffins made with ripe bananas and mini chocolate chips, perfect for breakfast or a sweet snack. These muffins are easy to prepare and offer a warm, comforting treat with a tender crumb and a delightful blend of banana sweetness and chocolate richness.

Ingredients

Scale

Wet Ingredients

  • 1 1/2 cups sugar
  • 1 1/2 sticks unsalted butter, melted
  • 2 cups mashed overripe bananas (about 6 bananas)
  • 3 large eggs

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt

Add-ins

  • 1 cup mini chocolate chips (6 ounces)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners to ensure easy removal and cleanup.
  2. Mix Wet Ingredients: In a large bowl, combine the sugar, melted butter, mashed overripe bananas, and eggs. Stir well until the mixture is smooth and evenly blended.
  3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt to distribute the leavening agents and salt evenly throughout the flour.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the muffins tender.
  5. Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
  7. Bake: Place the muffin tins in the preheated oven and bake for approximately 28 minutes, or until a toothpick inserted in the center of a muffin comes out with a few moist crumbs.
  8. Cool Muffins: Allow the muffins to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely, preventing sogginess and ensuring the perfect texture.

Notes

  • Use overripe bananas for the best natural sweetness and flavor.
  • Do not overmix the batter to maintain a light and fluffy muffin texture.
  • Mini chocolate chips distribute more evenly throughout the muffins compared to regular size chips.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

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Find it online: https://recipesgurucooking.com/chocolate-chip-and-banana-muffins-recipe/