Banana Chocolate Chip Muffins
User Reviews
5
Banana Chocolate Chip Muffins
Description
Banana Chocolate Chip Muffins begin with mashed ripe bananas mixed with melted butter and brown sugar to create a sweet and moist base. Eggs and vanilla extract add structure and flavor. Dry ingredients include all-purpose flour, baking soda, baking powder, and salt to yield muffins that rise evenly and maintain a soft texture. Semi-sweet chocolate chips are gently folded in, providing pockets of melted chocolate in each bite.
The batter is divided evenly into muffin liners and baked initially at a higher temperature then reduced, helping develop a golden brown top while preventing overcooking inside. A toothpick inserted in the center should come out clean when muffins are done, ensuring a moist yet fully cooked crumb.
These muffins are enjoyable warm or at room temperature and make a practical grab-and-go option. They store well at room temperature for a few days or can be refrigerated or frozen for longer preservation.
Notes include ideas for increasing the chocolate chip quantity for a more intense flavor and storage tips to keep them fresh, including freezing fully cooled muffins for up to three months.
Ingredients
- 3 banana you can use 4 medium bananas, large, very ripe
- 1/2 cup butter cooled, melted
- 3/4 cup light brown sugar measure packed, or dark brown sugar
- 2 egg lightly beaten, large
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 salt
- 1 cup semi-sweet chocolate chips a combination of mini and standard size chocolate chips work well
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. Add in chocolate chips and stir gently until just combined.
- Divide batter between 12 muffin cups.
- Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and allow to cool for five minutes, then remove muffins from pan and serve.
Notes
- Increase chocolate chips by 50% to intensify the chocolate flavor, adding them into the batter or sprinkling on top before baking.
- Store muffins at room temperature up to three days for best texture.
- For longer storage, refrigerate muffins or freeze them fully cooled for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 169mg | 7% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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