Description
These chocolate chip banana muffins feature ripe mashed bananas combined with egg, butter, brown sugar, and vanilla, studded with chocolate chips for a decadent touch. Perfect for busy weekday breakfasts or weekend baking, these muffins are moist, flavorful, and incredibly easy to make.
Ingredients
Scale
- 2 ripe bananas, mashed until smooth
- 1 egg, large
- 1/3 cup melted butter or oil, vegetable or canola oil is a good substitute
- 1/2 cup brown sugar, packed for moisture
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract, pure vanilla for best flavor
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips, semi-sweet or dark chocolate, based on preference
- Optional Ingredients, walnuts or pecans for crunch, cinnamon or nutmeg for spice, extra chocolate chips for topping
Instructions
- Preheat and Mix Wet Ingredients: Preheat your oven to 350°F. In a large mixing bowl, mash the ripe bananas until mostly smooth, then add the egg, melted butter, brown sugar, white sugar, and vanilla extract, stirring until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to remove any lumps.
- Fold Together: Pour the dry ingredients into the wet mixture and stir gently until just combined; don't overmix, as lumps in the batter lead to fluffier muffins.
- Add Chocolate: Fold in the chocolate chips, ensuring they're evenly distributed throughout the batter.
- Fill the Cups: Fill your muffin cups generously, about three-quarters full, for tall, bakery-style muffins.
- High-Temperature Start: Bake at 425°F for exactly 5 minutes to create a dome and set the tops.
- Lower Temperature Finish: Reduce heat to 350°F and bake for 15 to 18 minutes until a toothpick inserted into a muffin comes out clean or with just a few moist crumbs.
- Cool Slightly: Allow the muffins to cool in the pan for 5 minutes before turning them out onto a wire rack.
- Prep Time: 15 minutes
- Cook Time: 23 minutes