Description
Moist, fluffy, and loaded with gooey chocolate chips, these banana muffins are the perfect use for overripe bananas. They’re easy to make in one bowl and ideal for breakfast, snacking, or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
extra chocolate chips for topping (optional)
Instructions
1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, mash the bananas until smooth. Add granulated sugar, brown sugar, oil, egg, and vanilla extract. Stir until well combined.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among muffin cups, filling each about 3/4 full. Top with extra chocolate chips if desired.
6. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Use very ripe bananas for best flavor and moisture.
Do not overmix the batter; a few lumps are okay.
Muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: banana muffins, chocolate chip muffins, overripe banana recipe