Banana Chocolate Chip Muffins

5 from 3 ratings

from kristineskitchenblog.com

These Banana Chocolate Chip Muffins are one of the best muffins I've ever made! They're soft, fluffy and sweet, perfect for breakfast or a snack.

Prep Time15

Cook Time17

Total Time32

Servings: muffins

Calories: 226kcal

Preheat oven to 375° F. Spray a muffin tin with cooking spray. (I use a nonstick muffin pan and lightly spray it with coconut oil spray.)
Place the butter in a large mixing bowl and melt in the microwave. (Or you can melt it in a pan on the stove and then transfer to a large mixing bowl.)
⅓ cup (75g) unsalted butter
To the bowl with the melted butter, add the mashed banana and brown sugar. Whisk until well combined. Whisk in the egg and vanilla.
1 ¼ cups (295g) mashed ripe banana, ½ cup (100g) packed light brown sugar, 1 large egg, 1 ½ teaspoons vanilla extract
Add the cinnamon, baking soda, baking powder and salt to the bowl and whisk until well combined.
1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
Add the flour and mix it in with a rubber spatula until just combined. Then gently mix in the chocolate chips; do not over-mix the batter.
1 ½ cups (180g) all-purpose flour, ¾ cup (140g) chocolate chips
Scoop the batter into the greased muffin tin, filling each well about ⅔ full. Optional: Press a few extra chocolate chips into the tops of the muffins.
Bake at 375° F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for possibly melty chocolate).
Let muffins cool in the pan for 10 minutes and then remove to a wire rack. Serve warm or at room temperature.

Bananas: Use very ripe bananas for the most sweetness and the best banana muffin flavor.
Mini Muffins: You can bake these as mini muffins in a mini muffin pan. Bake mini muffins at 375° F for 10-12 minutes.
Storage: Store muffins in an airtight container at room temperature for up to 3 days. Line the bottom of the container with a paper towel to absorb excess moisture and keep the muffins fresher.
To Freeze: Once completely cool, freeze muffins in an airtight container for up to 3 months. Thaw at room temperature or using the defrost setting of a microwave.

Nutrition information is only an estimate.