Banana Muffins with Chocolate Chips
Prepare to indulge in the ultimate comfort bake with these Banana Muffins with Chocolate Chips! Perfectly moist and bursting with natural sweetness from overripe bananas, these muffins are a breeze to whip up in just 15 minutes of prep time. Featuring a hint of vanilla and rich, melty pockets of chocolate chips in every bite, they strike the perfect balance between light and decadent. The recipe combines pantry staples like all-purpose flour, brown sugar, and baking essentials, making it a go-to treat for breakfast, snacks, or dessert. With a golden, bakery-style finish and extra chocolate chips sprinkled on top, these muffins are not only satisfying but also visually irresistible. Whether served warm straight out of the oven or stored for a midweek treat, they’re guaranteed to be a family favorite.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 100 grams Granulated sugar
- 50 grams Light brown sugar
- 75 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 60 milliliters Milk
- 150 grams Chocolate chips
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or a potato masher.
Add the granulated sugar, light brown sugar, melted butter, egg, and vanilla extract to the mashed bananas. Mix well until the ingredients are fully combined.
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 two or three batches, mixing gently until just combined. Avoid overmixing to ensure tender muffins.
Stir in the milk to thin the batter slightly, making sure it is evenly incorporated.
Fold in the chocolate chips gently, reserving a small handful to sprinkle on top of the muffins.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved chocolate chips on top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 495.3 g | 180% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 285.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 221 mg | 17% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2405 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.
