Extra Banana Chocolate Chip Muffins
Bursting with rich banana flavor and studded with melty chocolate chips, these Extra Banana Chocolate Chip Muffins are the ultimate indulgent treat for breakfast or snack time. Made with three overripe bananas and a blend of granulated and brown sugar, these muffins achieve a perfectly moist, tender crumb while maintaining just the right level of natural sweetness. Hints of cinnamon add a cozy warmth, and optional chopped nuts provide a delightful crunch for extra texture. Ready in under 40 minutes, these easy-to-make muffins are perfect for using up those extra bananas on your counter. Whether enjoyed fresh from the oven or saved for later, these bakery-style muffins will be your go-to recipe for satisfying your sweet cravings.
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 0.5 cup optional: chopped walnuts or pecans
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter or non-stick spray.
Peel the bananas and mash them in a large mixing bowl until smooth using a fork or potato masher.
Add the melted butter, granulated sugar, and brown sugar to the mashed bananas. Mix until well combined.
Stir in the eggs and vanilla extract, mixing until fully incorporated.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips and, if desired, the chopped walnuts or pecans for added texture and flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
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.
Enjoy the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2244 mg | 98% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 342.1 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 230 mg | 18% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2210 mg | 47% | |
*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.
