Banana Chocolate Chip Muffins
User Reviews
4.9
Banana Chocolate Chip Muffins
Description
This Banana Chocolate Chip Muffin recipe starts with mashing ripe bananas, which contribute natural sweetness and moisture. The dry ingredients include all-purpose flour, baking soda, salt, and sugar, combined before incorporation into the wet banana, egg, butter, and vanilla mixture. Semisweet chocolate chips are folded in for pockets of melted chocolate. The mixture is portioned into a muffin tin and baked until a toothpick emerges clean, ensuring a tender crumb without wet batter.
The muffins have a soft texture with melted chocolate chips throughout and a slightly crisp, golden top. Variations include adding chopped nuts or substituting chocolate types to adjust flavor and texture preferences. The recipe also suggests baking as a loaf if desired. The muffins store well for several days in an airtight container and freeze effectively for longer keeping.
Ripe bananas are essential for proper moisture and sweetness, with an alternative ripening method provided if bananas are underripe. The careful balance of ingredients and gentle folding contribute to a tender, evenly baked muffin suited for casual eating occasions.
Ingredients
- 1 1/2 cups all-purpose flour 180g
- 1 teaspoon baking soda
- ½ tsp salt
- 2/3 cup sugar (113g)
- 1 cup semisweet chocolate chips plus more for the tops if desired
- 3 medium banana or 1 cup of mashed banana, ripe
- 1/3 cup butter slightly cooled (75g, melted
- 1 large egg
- 1 teaspoon vanilla (5ml)
Instructions
- Preheat oven to 375F and line a muffin tin with papers.
- Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
- Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.
- Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.
- Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
- Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.
Notes
- Ensure bananas are ripe for proper sweetness and texture; underripe bananas lead to lumpy batter.
- To ripen bananas quickly, bake with skin on at 350°F for 10 minutes and cool before mashing.
- Check doneness by inserting a toothpick; it should come out clean without wet batter.
- Chocolate chips can be replaced or omitted; nuts or raisins are good alternatives.
- Add ½ teaspoon cinnamon for a seasonal flavor variation.
- Store muffins in an airtight container for 5-7 days or freeze up to 3 months.
- For a loaf version, follow a compatible chocolate chip banana bread recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 255mg | 11% |
| Potassium | 225mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 198IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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