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Banana Chocolate Chip Muffins

Freshly baked banana chocolate chip muffins on cooling rack against pink background
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These are my go-to muffins, folks! Super easy, incredibly moist, and packed with banana goodness and melty chocolate chips. Your kitchen will smell like pure happiness. Trust me, everyone loves these!

Ingredients

Scale
  • 1 ½ cups (180g) All-Purpose Flour
  • 1 tsp Baking Soda (for that perfect puff!)
  • ½ tsp Salt (balances the sweet)
  • ⅔ cup (113g) Sugar
  • 1 cup Semisweet Chocolate Chips (the more, the merrier, right?)
  • 3 medium RIPE Bananas (about 1 cup mashed – spotty ones are best!)
  • ⅓ cup (75g) Melted Butter, slightly cooled
  • 1 large Egg
  • 1 tsp Vanilla Extract (the good stuff, if you have it!)

Instructions

  1. Get Ready! Heat your oven to 375°F (190°C). Pop liners into a 12-cup muffin tin or give it a good grease. This means easy cleanup!
  2. Dry Mix: In a big bowl, whisk together the flour, baking soda, salt, and sugar. Get rid of any lumps.
  3. Wet Mix: In another bowl, mash those ripe bananas well. Stir in the cooled melted butter, egg, and vanilla extract.
  4. Combine Gently: Pour the wet banana mix into the dry ingredients. Fold just until combined. Seriously, don’t overmix! A few flour streaks are A-OK. This is the secret to tender muffins!
  5. Add Chocolate! Gently fold in the chocolate chips.
  6. Fill Cups: Spoon batter evenly into your muffin cups, filling each about ⅔ full. Want them extra pretty? Sprinkle a few more choc chips on top!
  7. Bake ‘Em! Bake for 17-20 minutes. They’re done when golden brown and a toothpick stuck in the center comes out clean (or with a few moist crumbs).
  8. Cool Down: Let muffins cool in the tin for 5-10 minutes. Then, move them to a wire rack to cool completely. If you can wait that long!

Notes

  • Serving Ideas: These are amazing warm, maybe with a bit of butter. Perfect with your morning coffee or as an afternoon treat!
  • My Top Tips:
    • Use super ripe, spotty bananas for the best flavor and sweetness.
    • Don’t overmix the batter! Lumps are fine. This keeps them light and fluffy.
    • Toss choc chips with 1 tbsp of flour before adding to batter to help prevent sinking. Works like a charm!
  • Storage & Reheating:
    • Store: Keep in an airtight container at room temp for up to 3 days, or in the fridge for a week.
    • Freeze: Wrap ’em individually and freeze for up to 3 months. Thaw on the counter or give a quick zap.
    • Reheat: Warm in the microwave for 15-20 seconds for that fresh-baked feel.

Enjoy your delicious homemade muffins!

Find it online: https://cakeshungry.com/banana-chocolate-chip-muffins/