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Banana Chocolate Chip Muffins

These moist and flavorful Banana Chocolate Chip Muffins are perfect for breakfast, snacks, or dessert, featuring ripe bananas and creamy chocolate chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large Ripe bananas The riper, the better for moisture and sweetness.
  • 1 cup Sugar Adjust based on your taste or use honey/maple syrup.
  • 2 large Eggs Use room temperature for better blending.
  • 1 tsp Vanilla extract Essential for flavor.
Dry Ingredients
  • 2 cups All-purpose flour Can substitute with whole wheat flour.
  • 1 tsp Baking soda Helps with rising.
  • 1 tsp Baking powder For perfect fluffiness.
  • 1 pinch Salt Enhances all flavors.
Mix-ins
  • 1 cup Semi-sweet chocolate chips Milk or dark chocolate chips also work.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mash the ripe bananas until smooth with a few lumps.
  3. Mix in sugar, eggs, and vanilla extract until well combined and slightly frothy.
  4. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add the dry mixture to the banana mixture, stirring until just combined.
  6. Fold in the chocolate chips gently.
  7. Scoop the batter into the muffin tin, filling each cup about three-quarters full.
Baking
  1. Bake in the preheated oven for 18-20 minutes, or until a toothpick comes out clean.
  2. Let the muffins cool for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months. Reheat in the microwave for about 10-15 seconds.