Choc Chip Banana Muffins

Choc Chip Banana Muffins
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    12 People
  • VIEWS
    1.2K

Indulge in the delightful fusion of moist banana goodness and rich chocolate chips with these heavenly muffins. Their cake-like texture makes them perfect for breakfast, brunch, or a sweet treat any time of day.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    32 g
  • Cholesterol
    16 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    228 mg
  • Sugar
    15 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 400°F (200°C). Prepare a 12-cup muffin tin with liners or grease well. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the chocolate chips. Create a well in the center of the dry ingredients. (5 minutes)

Image Step 03
03 Step

Recipe View 3 mins In a separate bowl, whisk the egg until lightly frothy. Add the vegetable oil, milk, and mashed bananas. Stir until just combined. (3 minutes)

Image Step 04
04 Step

Recipe View 2 mins Pour the wet ingredients into the well of the dry ingredients. Gently fold together until just moistened. Do not overmix; a few lumps are perfectly fine. (2 minutes)

Image Step 05
05 Step

Recipe View 3 mins Fill each muffin cup about 3/4 full. (3 minutes)

Image Step 06
06 Step

Recipe View 25 mins Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. (20-25 minutes)

Image Step 07
07 Step

Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For extra flavor, try adding a dash of cinnamon or nutmeg to the dry ingredients.
Use very ripe bananas for the best flavor and moistness.
Don't overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
Store leftover muffins in an airtight container at room temperature for up to 3 days.

Carmela Cole

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 407 Ratings)
Total Reviews: (8)
  • Derrick Denesik

    So moist and delicious! Definitely better than any store-bought muffins.

  • Monica Franecki

    The chocolate chips melted beautifully and created pockets of gooey chocolate in every bite.

  • Paula Koss

    This recipe is a keeper! I've already made it twice this week.

  • Antwan Kulas

    Great base recipe! I added some cinnamon and nutmeg for extra warmth.

  • Herman Abshire

    I added a streusel topping to mine, and they were a huge hit at the bake sale!

  • Mariela Dietrich

    I substituted whole wheat flour for half of the all-purpose flour, and they still turned out great.

  • Demond Gleason

    I found that 22 minutes was the sweet spot in my oven. Perfectly golden brown!

  • Melvina Steuberkris

    These muffins were so easy to make, and they tasted amazing! My kids loved them.

LEAVE A REVIEW

Please Rate