Banana Chip Muffins
Transform your ripe bananas into a batch of tender, bakery-style Banana Chip Muffins that are brimming with flavor and studded with rich chocolate chips. Perfectly sweetened with a balance of granulated and light brown sugar, these muffins are irresistibly moist thanks to the addition of creamy mashed bananas and a hint of milk. A simple combination of pantry staples like all-purpose flour, baking powder, and unsalted butter creates a foolproof recipe that comes together in just 15 minutes of prep time. Whether enjoyed fresh out of the oven or at room temperature, these chocolate-filled banana muffins make an ideal breakfast, snack, or sweet treat. Plus, the recipe yields 12 generous servings, making it perfect for family gatherings or meal prepping for the week ahead.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar
- 0.5 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup milk
- 0.75 cup chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the granulated sugar, brown sugar, and melted butter to the bananas. Stir until well combined.
Mix in the eggs and vanilla extract until the wet ingredients are fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients in 2-3 batches, stirring gently after each addition to combine.
Add the milk and stir until the batter is smooth, but be careful not to overmix.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your homemade Banana Chip Muffins!
Nutrition Facts
Calories |
3188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 62.5 g | 312% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3100 mg | 135% | |
| Total Carbohydrate | 544.9 g | 198% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 346.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 275 mg | 21% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
