Banana Chocolate Chip Muffin Recipe

These banana chocolate chip muffins are moist and flavorful, with the natural sweetness of ripe bananas complementing the rich chocolate chips. Ideal for breakfast or a snack. For best freshness, store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. They also freeze well for up to 2 months.

Banana Chocolate Chip Muffins

Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 large ripe bananas, mashed
¾ cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
¾ cup semisweet chocolate chips
Optional: ¼ cup chopped walnuts or pecans (for added texture)

Directions:

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
In a separate large bowl, combine the mashed bananas, sugar, beaten egg, melted butter, and vanilla extract. Stir until smooth.
Gradually add the dry ingredients to the wet mixture, folding gently just until combined. Be careful not to overmix to keep muffins tender.
Fold in the chocolate chips and nuts (if using).
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition Information (per muffin, makes 12 muffins):