Description
Deliciously moist Chocolate Chip and Banana Muffins made with ripe bananas and mini chocolate chips. These muffins are perfect for breakfast or a sweet snack, combining natural banana sweetness with melty chocolate chips for a delightful treat.
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
- Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners to prevent sticking and make for easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the sugar, melted unsalted butter, mashed overripe bananas, and eggs thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution of leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips carefully, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool Down: Let the muffins cool in the tins for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their structure and moisture.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- If mini chocolate chips are unavailable, regular chocolate chips chopped small can be used.
- Paper liners make it easier to remove muffins and keep pans clean.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
