Description
These moist banana chocolate chip muffins are soft, fluffy, and loaded with ripe bananas and melty chocolate chips, making them a perfect breakfast or snack option.
Ingredients
- 1 and 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large ripe bananas, mashed
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1/3 cup (80ml) vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (130g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, mash the bananas and mix in the granulated sugar, brown sugar, oil, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the chocolate chips.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Do not overmix the batter to keep the muffins tender.
- Store leftovers in an airtight container at room temperature for up to 3 days.