Banana Bread Muffins with Chocolate Chips Recipe
These moist and flavorful Banana Bread Muffins are the perfect treat for breakfast or a snack. Made with ripe bananas, a blend of sugars, cinnamon, and chocolate chips, these muffins are easy to prepare and bake to golden perfection. With a tender crumb and a hint of warmth from the cinnamon, they’re sure to become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 1/2 cups (180 grams) all purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1/3 cup (71 grams) brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (227 grams) mashed bananas (2 large bananas)
- 1 large egg
- 1/2 tablespoon vanilla extract
- 1/2 cup (113 grams) butter, melted
- 1/4 cup (57 grams) milk
Add-ins
- 1 cup (177 grams) miniature chocolate chips
Instructions
- Preheat and Prepare Muffin Tins: Preheat your oven to 350 °F (175 °C). Grease 12 muffin tins using butter or cooking spray, or line them with muffin liners to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, vanilla extract, melted butter, and milk. Stir these until well mixed to create the wet base of your batter.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir the mixture until just combined, ensuring no streaks of flour remain but taking care not to overmix to keep muffins tender.
- Incorporate Chocolate Chips: Gently fold in the miniature chocolate chips to distribute evenly through the batter without breaking them up.
- Fill Muffin Tins and Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes, or until the muffin tops turn a pale golden color and a toothpick inserted into the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and transfer them immediately to a cooling rack to cool completely, preventing sogginess in the tin.
Notes
- Use ripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to keep the muffins light and fluffy.
- If desired, substitute miniature chocolate chips with nuts or dried fruit for variation.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
