These moist banana chocolate chip muffins are everything you could want in a treat—soft, flavorful, and packed with melty chocolate chips. If you’re someone who finds themselves with overripe bananas staring back at you, then you’ll want to keep this recipe in your baking arsenal. Whether you’re preparing for breakfast, an afternoon snack, or even a quick dessert, these muffins have you covered. Their simple ingredients make them perfect for beginners, while their satisfying flavor and texture make them irresistible to everyone.
Why You’ll Love This Recipe
Quick and Easy: These muffins come together in just about 30 minutes, and they only require a few pantry staples to make. Perfect for when you’re short on time but still want a delicious homemade treat.
Super Moist: The key to their moistness is the mashed bananas. They add a perfect amount of moisture, making these muffins fluffy and tender. It’s the kind of muffin you’ll savor bite after bite.
Perfect Sweetness: The natural sweetness from the bananas is complemented by the chocolate chips, creating a balanced sweetness that’s not too overwhelming. It’s a perfect treat for both kids and adults alike.
Kid and Adult Approved: Whether you’re making these for school lunches, weekend brunch, or a family gathering, these muffins are always a hit. They’ll disappear fast, so be sure to make a double batch!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large ripe bananas, mashed
- ¾ cup granulated sugar
- 1 large egg
- â…“ cup melted unsalted butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Directions
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will ensure that your dry ingredients are well combined and evenly distributed throughout the batter.
Mix Wet Ingredients: In a large bowl, mash the bananas with a fork or potato masher until smooth. Stir in the granulated sugar, egg, melted butter, and vanilla extract until everything is well combined. The ripe bananas will give this muffin batter that signature moisture and sweetness.
Combine Dry and Wet Ingredients: Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix; you just want to incorporate the flour mixture into the wet ingredients. Overmixing can make the muffins dense, so aim for a slightly lumpy batter.
Add Chocolate Chips: Now it’s time to fold in the semi-sweet chocolate chips. If you like extra chocolate, feel free to add a bit more—these muffins can handle it!
Fill Muffin Cups: Divide the muffin batter evenly among the muffin liners. Each should be about ¾ full. This allows enough room for the muffins to rise and expand while baking.
Bake: Pop the muffin tin into the oven and bake for 18–22 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Cool: Let the muffins cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely. This step is key to maintaining the perfect texture!
Servings and Timing
- Servings: 12 muffins
- Preparation Time: 10 minutes
- Cooking Time: 18–22 minutes
- Total Time: 30–35 minutes
Variations
Nutty Muffins: If you love a little crunch in your muffin, try adding ½ cup chopped walnuts or pecans. It gives them a nice contrast in texture and flavor.
Double Chocolate: For a richer, more indulgent muffin, stir in 2 tablespoons of cocoa powder. This will deepen the chocolate flavor and make them even more decadent.
Mini Muffins: If you prefer bite-sized treats, use a mini muffin tin and bake for about 10–12 minutes. They’re perfect for lunchboxes or snacks on the go.
Healthy Option: Want to make them a bit healthier? Substitute half of the all-purpose flour with whole wheat flour for added fiber. You’ll still get the delicious taste but with a little more nutritional value.
Storage/Reheating
Storage: Keep the muffins in an airtight container at room temperature for up to 3 days. They’re perfect for quick grabs in the morning or as an afternoon snack.
Reheating: If you want to enjoy the muffins warm again, simply pop one in the microwave for 10–15 seconds. This will refresh their soft, moist texture.
Freezing: These muffins freeze well! Once they’ve cooled completely, store them in a sealed container or freezer bag for up to 3 months. When you’re ready to enjoy them, thaw them at room temperature or gently warm them in the microwave.
FAQs
Can I use frozen bananas for this recipe?
Absolutely! Just make sure to thaw them completely and drain off any excess liquid. Frozen bananas are actually a great option because they become softer and sweeter once thawed.
How ripe should the bananas be?
The riper, the better! You want bananas that are speckled with brown spots. These bananas are the sweetest and easiest to mash, which will create the perfect base for your muffins.
Can I substitute oil for butter?
Yes, you can substitute an equal amount of vegetable oil or coconut oil if you prefer. Butter does add flavor, but oil works just as well for moisture.
How do I prevent muffins from becoming dry?
The trick to keeping your muffins moist is to avoid overmixing the batter and to make sure you don’t overbake them. The moment a toothpick comes out clean, pull them out of the oven to keep them soft and tender.
Can I make these muffins vegan?
Yes, it’s easy to make these muffins vegan! Just replace the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water) and use dairy-free chocolate chips and plant-based butter or oil.
Why did my muffins sink in the middle?
This usually happens when the batter is overmixed or if the muffins are underbaked. Make sure you test them with a toothpick before pulling them out of the oven, and don’t overmix the batter.
Can I add other mix-ins?
Definitely! Get creative with your mix-ins. Shredded coconut, raisins, or chopped dried fruit can all add a fun twist to this classic muffin.
What’s the best way to mash bananas?
A simple fork works perfectly fine, or you can use a potato masher for a smoother consistency. The goal is to have a soft, lump-free mash for a smooth batter.
Should I use mini or regular chocolate chips?
Both mini and regular chocolate chips work great! Mini chips distribute more evenly throughout the muffin, but regular chips give you those little pockets of gooey chocolate goodness.
Can I double the recipe?
Yes! If you’re making muffins for a crowd or want to stash some in the freezer, just double the ingredients and bake in two batches. You can even use two muffin tins at once if you have the space in your oven.
Conclusion
These moist banana chocolate chip muffins are a perfect treat for any occasion. They’re quick, easy, and oh-so-tasty. Whether you’re looking to use up those overripe bananas or youCheck this out: https://ukfinda.com/moist-banana-chocolate-chip-muffins/
just want a simple and delicious muffin recipe, these are sure to become a go-to in your kitchen. Plus, with all the variations and substitutions available, you can make them your own every time you bake. Happy baking!
Moist Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 large egg
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, mash the bananas. Stir in sugar, egg, melted butter, and vanilla extract until well combined.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fold in the chocolate chips.
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
