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Moist Banana Chocolate Chip Muffins

Close-up of a perfectly baked Banana Chocolate Chip Muffins, golden brown with melted chocolate chips on top.
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This recipe yields moist, flavorful banana chocolate chip muffins using overripe bananas. Follow these steps for a perfect batch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium bananas)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk the egg, melted butter, and vanilla extract. Stir in the mashed bananas until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use very ripe, spotty bananas for the best flavor and moisture.
  • For extra moist muffins, you can substitute 1/4 cup of the melted butter with vegetable oil.
  • To make these bakery style, sprinkle a few extra chocolate chips on top of the batter before baking.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookifyme.com/banana-chocolate-chip-muffins-recipe/