Chocolate Chip Banana Muffins
Soft, moist, and bursting with rich chocolate and natural banana sweetness, these Chocolate Chip Banana Muffins are the ultimate crowd-pleaser. Perfectly golden and lightly textured, this easy-to-follow recipe combines ripe bananas, melted butter, and premium chocolate chips to create a bakery-worthy treat in just 35 minutes. With a balance of wholesome ingredients and decadent flavors, these muffins make an ideal breakfast, snack, or dessert. Whether enjoyed warm straight from the oven or savored at room temperature, their irresistible aroma and melt-in-your-mouth goodness will have your kitchen feeling like a cozy haven. Ideal for using up ripe bananas, this recipe is a must-try for banana bread lovers craving a portable, bite-sized twist! Keywords: chocolate chip banana muffins recipe, easy muffin recipe, ripe banana dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Ripe bananas
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 1 large Egg, beaten
- 1 teaspoon Vanilla extract
- 0.75 cup Chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork until smooth and creamy.
Stir in the melted butter into the mashed bananas until well combined.
Add the sugar, beaten egg, and vanilla extract to the banana mixture and mix until incorporated.
Gently fold in the dry ingredients into the banana mixture, being careful not to overmix. The batter should be slightly lumpy.
Fold in the chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for about 5 minutes.
Transfer the muffins to a wire rack to cool completely, or enjoy warm.
Nutrition Facts
Calories |
3288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.3 g | 198% | |
| Saturated Fat | 92.9 g | 465% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 1772 mg | 77% | |
| Total Carbohydrate | 479.9 g | 175% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 286.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 150 mg | 12% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2178 mg | 46% | |
*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.
