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Best Banana Chocolate Chip Muffins

Deliciously moist muffins bursting with banana flavor and rich chocolate chips, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Make sure your bananas are very ripe for the best flavor.
  • 1/3 cup melted butter
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour For a healthier option, consider whole wheat flour.
  • 1 teaspoon baking soda Ensure it's evenly distributed in the dry mixture.
  • pinch of salt
  • 3/4 cup sugar You can substitute half the sugar with honey or maple syrup.
Add-Ins
  • 1 cup chocolate chips Feel free to sprinkle extra on top for an indulgent twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C). This is super important to ensure even baking.
  2. In a large bowl, mix together the melted butter and mashed bananas until well combined.
  3. Stir in the beaten egg and vanilla extract. Make sure everything is incorporated evenly.
  4. In a separate bowl, combine the all-purpose flour, baking soda, sugar, and salt. Mix well to distribute the baking soda evenly.
  5. Gradually fold the dry mixture into the wet ingredients using a spatula. Be careful not to over-mix; a few lumps are okay!
  6. Gently fold in the chocolate chips, ensuring they are distributed evenly throughout the batter.
  7. Line a muffin tin with paper liners or grease it lightly. Pour the muffin batter into each cup, filling them about 2/3 full.
Baking
  1. Place the muffin tin in your preheated oven and bake for 18-20 minutes, or until golden brown.
  2. To check for doneness, insert a toothpick into the center; it should come out clean!
  3. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.
  4. Enjoy your delicious creation!

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months. Reheat in a 300°F (150°C) oven for about 10 minutes or microwave for 20-30 seconds.