Chocolate Chip Banana Muffins
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
16 mins
-
Total Time
26 mins
-
Servings
12 muffins
-
Calories
243 kcal
-
Course
Breakfast, Bread, Baked Goods
-
Cuisine
American
Chocolate Chip Banana Muffins
Description
The batter starts by mixing mashed overripe bananas with melted butter and a dual sugar blend for balanced sweetness. Buttermilk, lightly beaten egg, and vanilla extract join to enrich moisture and flavor. The dry ingredients including all-purpose flour, baking powder, baking soda, and salt are whisked separately, then gently folded into the wet mixture to avoid overmixing, preserving muffin tenderness. Chocolate chips are folded in evenly, adding familiar sweet pockets throughout the muffins.
The muffins bake first at a high temperature of 425°F to promote a rapid rise and light crust formation, then the oven temperature is reduced to 350°F to finish cooking through without overbrowning. The optional sprinkle of additional chocolate chips and granulated sugar on top before baking introduces a pleasant surface texture. Testing with a toothpick helps confirm doneness without drying out the muffin interiors.
These muffins serve well for breakfast or snacks, combining the natural sweetness and moisture of bananas with melty chocolate chips. They store covered at room temperature for several days or can be frozen individually to extend shelf life, making them convenient to enjoy over time.
Ingredients
- 1 cup mashed overripe bananas (typically 2 large bananas for me)
- ⅓ cup butter melted and cooled until not warm to the touch, unsalted
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- 3 Tablespoons buttermilk
- 1 egg lightly beaten room temperature preferred, large
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup chocolate chips plus additional for topping, if desired
- granulated sugar optional, for topping
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
- In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
- Add buttermilk, egg, and vanilla extract and stir until well incorporated.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
- Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
- Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
- Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature ot 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).
Notes
- Both milk chocolate and semisweet chocolate chips work well depending on your preference.
- Store the muffins in an airtight container at room temperature for up to four days to maintain freshness.
- Individually wrapped muffins freeze well for up to three months, ideal for make-ahead convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 196mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
