Banana Muffins Recipe
User Reviews
5
Banana Muffins Recipe
Description
This Banana Muffins Recipe blends softened butter and sugar creamed together with eggs and mashed ripe bananas to form a flavorful batter. Vanilla extract enhances the aroma, while all-purpose flour, baking soda, and salt provide structure and leavening. Semi-sweet chocolate chips are folded into the batter and also sprinkled on top before baking, adding pops of sweetness and texture.
Baking for 25-30 minutes at 350°F results in golden muffin tops and a moist, tender crumb inside. The chocolate chips melt slightly during baking, enriching each bite. These muffins balance the natural sweetness and moisture from the bananas with buttery richness and chocolate, creating a comforting flavor profile.
They can be enjoyed fresh or stored at room temperature for several days. The recipe allows swapping chocolate chips for walnuts or raisins as desired. Using frozen ripe bananas is acceptable by thawing them prior to mixing batter. The muffins are great for breakfasts, snacks, or lunchboxes.
Storing muffins in airtight containers preserves freshness, and freezing extends shelf life up to three months.
Ingredients
- 1/2 cup butter 8 Tbsp), softened, unsalted
- 2/3 cup granulated sugar
- 2 egg room temp, lightly beaten, large
- 3 banana very ripe, coarsely mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour measured correctly
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
- In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
- Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
- In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Mix the dry ingredients into the wet ingredients until incorporated.
- Fold in 3/4 cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.
Notes
- You can omit chocolate chips or replace them with walnuts or raisins to suit your preference.
- Frozen ripe bananas can be used; thaw and dry slightly before adding to the batter.
- Store cooled muffins in an airtight container at room temperature for up to five days or freeze for up to three months.
- Thaw frozen muffins on the counter or in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbs | 37g | |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 215mg | 9% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 19mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
