Description
These moist and tender banana chocolate chip muffins are a sweet treat perfect for breakfast, snack time, or a brunch spread. Made with ripe bananas, semisweet chocolate chips, and an optional walnut crunch, they’re quick, easy, and irresistibly delicious!
Ingredients
Scale
- ¾ cup (170g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- ½ cup (100g) golden brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 1¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (175g) semisweet chocolate chips
- 1 cup (100g) walnuts, chopped (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, mix melted butter, sugars, eggs, vanilla, and mashed bananas.
- Sift together flour, baking soda, and salt. Gradually add to the wet ingredients.
- Fold in chocolate chips and walnuts.
- Fill liners to the brim and bake for 20-24 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- Sprinkle extra chocolate chips on top before baking for a bakery-style look.
- Muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20-24 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American