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Quick and easy Banana Chocolate Chip Muffins recipe loaded with chocolate chips and fresh bananas. This warm treat can be enjoyed by your family on any given day and only requires a few easy ingredients.

Banana Chocolate Chip Muffins

Ashley
Quick and easy Banana Chocolate Chip Muffins recipe loaded with chocolate chips and fresh bananas. This warm treat can be enjoyed by your family on any given day and only requires a few easy ingredients.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

  • 2 ½ cups All Purpose Flour
  • ½ tsp Salt
  • 2/3 cup Light brown sugar
  • 2 teaspoon Baking Powder
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 2 Eggs
  • 1 1/2 teaspoon Pure Vanilla Extract
  • 1/4 cup Whole milk
  • 3 ripe medium-size bananas mashed
  • 1/2 cup + 3-4 TBSP Semi-sweet mini chocolate chips the extras are to sprinkle on top

Instructions
 

  • Take a muffin pan and line it with liners. Grease the liners generously with butter and set them aside.
  • In a large mixing bowl whisk together the dry ingredients - flour, salt, light brown sugar, and baking powder; keep aside.
  • In another bowl, whisk together the wet ingredients – Melted butter, eggs, vanilla extract, whole milk, and mashed ripe bananas until combined well.
  • Add the dry ingredient mix to the wet ingredient mix in batches. Keep mixing in between with the silicon spatula. Mix just until combined. Do not overmix.
  • Gently fold in ½ cup of chocolate chips.
  • Preheat the oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat the oven.
  • Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this is optional, you can add all the chocolate chips in the batter itself if you want).
  • Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-14 minutes or until the toothpick inserted in the middle comes out clean with just a few moist crumbs.
  • Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

Notes

  • If you don’t have brown sugar you can use white sugar instead. I’ve kept the sugar quantity low comparatively because the ripe bananas will naturally sweeten the muffins.
  • You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
  • You can use chocolate chunks instead of chips.
  • Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
  • Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
  • Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
  • The muffins will last for about 2 days when stored in an airtight container at room temperature or for 4-5 days when stored in the fridge.
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