Banana Chocolate Chip Muffins
User Reviews
5
Banana Chocolate Chip Muffins
Description
Banana Chocolate Chip Muffins use ripe bananas mashed and blended with brown sugar, honey, egg, butter, milk, and vanilla to create a flavorful batter. Dry ingredients including flour, baking soda, baking powder, salt, and cinnamon are sifted together and gently folded into the wet mixture. Semi-sweet chocolate chips are stirred in last, adding sweet bursts in every bite. The muffins are baked at a high temperature for a short initial period, then the temperature is reduced to finish cooking, ensuring a nicely risen top with a moist crumb inside. Cooling briefly before transfer to a wire rack helps maintain their texture.
The blend of banana and cinnamon creates warm, familiar flavors, while the chocolate chips provide additional sweetness and a melty texture contrast. The muffin’s softness combined with occasional chocolate goo makes it well suited for breakfast, snack, or dessert. They pair well with coffee or milk.
For best results, use very ripe bananas with brown spots, and consider substitutions like gluten-free flour or dairy-free milk if needed. You can swap honey for granulated sugar if preferred. Store muffins in an airtight container at room temperature for up to three days, or freeze them for longer storage. Reheat gently before serving to soften the butter and meld flavors.
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 banana mashed, large, ripe
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg room temperature
- 1/3 cup butter or coconut oil, melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
- Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
Notes
- Use very ripe bananas with brown spots to maximize natural sweetness and moisture.
- Substitute 1-to-1 gluten-free flour if required for dietary needs.
- Honey can be replaced with granulated sugar in the same amount if preferred.
- Any milk type works, including dairy-free alternatives.
- Chocolate chips can be mini or regular size; omit if you want a plain banana muffin.
- Store baked muffins in an airtight container at room temperature for up to three days, or freeze to preserve longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12standard size muffins
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 279kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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