Moist Banana Chocolate Chip Muffins
Soft, fluffy, and bursting with sweet flavors, these Moist Banana Chocolate Chip Muffins are the ultimate treat for breakfast or indulgent snacking. Made with overripe bananas for natural sweetness and a hint of ground cinnamon for warmth, these muffins strike the perfect balance between comforting and decadent. Each bite is loaded with rich semi-sweet chocolate chips, creating irresistible pockets of gooey chocolate goodness. Prepared in just 15 minutes, this quick and easy recipe uses pantry staples like all-purpose flour, melted butter, and vanilla extract for effortless baking. Perfectly moist and tender, they make an excellent grab-and-go option or a delightful addition to brunch spreads. Serve them warm for the ultimate melt-in-your-mouth experience, and don’t forget to sprinkle extra chocolate chips on top for a bakery-style finish! Keywords: moist banana muffins, chocolate chip muffins, easy muffin recipe, banana dessert, quick breakfast ideas.
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Recipe Information
Ingredients
- 3 medium Overripe bananas
- 113 grams Unsalted butter, melted
- 100 grams Granulated sugar
- 50 grams Light brown sugar, packed
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 210 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 150 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, mash the overripe bananas with a fork until smooth.
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 the ingredients are fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add the dry ingredients to the banana mixture and gently fold until just combined. Be careful not to overmix.
Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins if desired.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the reserved chocolate chips on top of the muffins for an extra chocolaty appearance.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 22.8 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 141 mg | 3% | |
*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.
