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Freshly baked banana chocolate chip muffins on a cooling rack

Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are fluffy, moist, and packed with the comforting flavors of ripe bananas and melty chocolate chips, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces very ripe bananas Mash well for natural sweetness.
  • ½ cup butter, melted Use unsalted butter or add a pinch of salt.
  • 1 cup granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 large eggs Room temperature for better blending.
  • 1 teaspoon vanilla extract Use pure vanilla for best flavor.
Dry Ingredients
  • 1 teaspoon baking soda Leavening agent for muffins.
  • ½ teaspoon salt Balances sweetness.
  • 1 ½ cups all-purpose flour Spoon and level for the best results.
Mix-Ins
  • 1 cup chocolate chips Semisweet or dark, mini chips for better distribution.
  • ½ cup walnuts, chopped Toasted lightly for extra flavor; can be omitted.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, mash the bananas with a fork until mostly smooth.
  3. Add the melted butter to the bananas and mix well.
  4. Stir in the sugar, eggs, and vanilla until well combined.
  5. Sprinkle the baking soda and salt over the mixture and mix.
  6. Add the flour and mix until just combined.
  7. Fold in the chocolate chips and walnuts.
  8. Divide the batter among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

For a vegan option, replace eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons water and use melted coconut oil.