Description
Irresistible banana chocolate chip muffins combine sweet ripe bananas with rich chocolate in a quick morning treat. Perfect for breakfast or snack time, these morsels deliver comfort and flavor in one delightful bite for anyone craving something special.
Ingredients
Scale
Bananas and Chocolate Chips:
- 3 ripe bananas, mashed
- ¾ cup (120 grams) semi-sweet chocolate chips
Dry Ingredients:
- 1 ½ cups (180 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ¼ cup (50 grams) brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Wet Ingredients:
- ⅓ cup (80 milliliters) vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Position the oven rack in the center and heat to 375F (190C). Prepare a 12-cup muffin tin by lining with paper cups or lightly coating with cooking spray.
- Create the dry ingredient foundation by combining flour, baking soda, baking powder, salt, and cinnamon in a medium mixing bowl. Whisk thoroughly to ensure even distribution.
- In a separate large bowl, transform ripe bananas into a smooth puree using a fork or potato masher. Incorporate granulated and brown sugars, vegetable oil, egg, and vanilla extract. Blend until the mixture reaches a uniform consistency.
- Gradually introduce the dry ingredient mixture into the banana mixture. Use gentle folding motions to combine, stopping as soon as the ingredients are just incorporated. Overmixing will result in dense, tough muffins.
- Delicately fold chocolate chips into the batter, reserving a small handful for decorative topping. Distribute chips evenly to ensure chocolate in every bite.
- Carefully portion the batter into prepared muffin cups, filling each approximately three-quarters full to allow proper rising during baking.
- Transfer the muffin tin to the preheated oven. Bake for 18-22 minutes, monitoring for a golden-brown exterior and checking doneness with a toothpick inserted into the center – it should emerge clean or with minimal moist crumbs.
- Once baked, let muffins rest in the tin for 5 minutes to set. Carefully transfer to a wire cooling rack, allowing them to reach room temperature and develop a perfect texture.
Notes
- Ensure ripe bananas provide maximum natural sweetness and smooth texture, selecting those with dark brown or black speckled peels.
- Use room temperature ingredients like egg and oil to help create uniform batter consistency and promote even baking.
- Minimize mixing to prevent tough muffins, stopping when dry ingredients are just incorporated to maintain tender crumb.
- Experiment with alternative mix-ins like walnuts, pecans, or dried cranberries for added nutrition and interesting flavor variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg