Start your day with these moist and fluffy banana chocolate chip muffins. Bursting with sweet banana flavor and gooey chocolate chips, this recipe is not only simple but also a crowd-pleaser. Perfect for breakfast, brunch, or as a snack, these muffins are sure to become a family favorite. Let’s dive into making these delectable treats!
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Servings and Cooking Time
This recipe makes approximately 12 muffins. Preparation time is about 15 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each muffin (serving size: 1 muffin) contains approximately 180 calories, 7g of fat, 28g of carbohydrates, and 2g of protein. This is a great snack option for a quick energy boost.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt to the banana mixture.
- Mix in the sugar, beaten egg, and vanilla extract.
- Gradually add the flour, stirring until just combined.
- Fold in the chocolate chips gently.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, try using dark chocolate chips instead of semi-sweet for a richer flavor. Maple syrup can replace sugar for a natural sweetness.
Serving and Pairings
These muffins pair wonderfully with a warm cup of coffee or tea. They can also be served with a dollop of yogurt or a smear of nut butter for added flavor and nutrition.
Storage and Reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat in the microwave for a few seconds to enjoy them warm.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not using ripe bananas can result in less sweetness.
- Skipping the cooling time can make the muffins gummy.
- Not preheating the oven can affect baking time.
- Using too much flour can make the muffins dry.
Helpful Tips
- Use a ripe banana for maximum sweetness and flavor.
- Experiment with add-ins like nuts or dried fruits.
- Don’t open the oven door while baking for even results.
- Let muffins cool completely before storing.
FAQs
Can I use frozen bananas?
Yes, frozen bananas work well. Just thaw them and drain excess liquid before use. They will add great moisture and flavor to the muffins.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs, but no wet batter.
Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 10-12 minutes for mini muffins.
What can I do with leftover muffins?
Leftover muffins can be stored in the freezer and reheated later for a quick snack or breakfast option.
Are these muffins healthy?
While they contain sugar and butter, using ripe bananas adds natural sweetness and nutrients. You can make them healthier by using whole wheat flour and reducing sugar.
Conclusion
These banana chocolate chip muffins are a delightful treat that combines the sweetness of ripe bananas with the richness of chocolate chips, making them an excellent choice for breakfast or a snack. Easy to prepare and delicious to eat, they are sure to be a hit with family and friends. Enjoy baking and savor every bite!
Banana Chocolate Chip Muffins
Ingredients
- 2 ripe bananas mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Stir in the melted butter until well combined.
- Add the baking soda and salt to the banana mixture.
- Mix in the sugar, beaten egg, and vanilla extract.
- Gradually add the flour, stirring until just combined.
- Fold in the chocolate chips gently.
- Evenly distribute the batter into the muffin liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.
