Banana Chocolate Chip Muffin
Elevate your snack game with these irresistibly moist and fluffy Banana Chocolate Chip Muffins! Perfectly sweetened with ripe bananas and a touch of granulated sugar, this recipe delivers a delightful pairing of natural fruit flavor and rich chocolatey goodness in every bite. Made with simple pantry staples like all-purpose flour and vanilla extract, and crafted in just 35 minutes, these muffins are a breeze to whip up for breakfast, dessert, or an on-the-go treat. The combination of baking soda and baking powder ensures a tender crumb, while the melted butter adds luxurious richness. Whether you enjoy them fresh out of the oven or save one for later, these muffins are sure to satisfy your cravings for a comforting homemade baked delight. Keywords: Banana Chocolate Chip Muffins, easy muffin recipe, homemade banana muffins, baking with bananas, chocolate chip dessert.
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Recipe Information
Ingredients
- 3 ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup chocolate chips
- 0.5 teaspoon baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, mash the ripe bananas using a fork or potato masher until smooth.
Add the melted butter to the mashed bananas and stir until well combined.
Mix in the granulated sugar, egg, and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and baking powder.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
Fold the chocolate chips into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
Calories |
3558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.9 g | 219% | |
| Saturated Fat | 102.9 g | 514% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2184 mg | 95% | |
| Total Carbohydrate | 514.2 g | 187% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 317.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 168 mg | 13% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2383 mg | 51% | |
*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.
