Fluffy warm Bakery Style Banana Chocolate Chip muffins made form scratch are a treat everyone will love. Delicious tasty and good to the last bite. They smell delicious when baking in the oven and taste even better when fresh. Treat yourself and your family to an easy to make recipe of baking delight. My kids race to the kitchen in the morning to make sure they get at least one of these muffins for a breakfast snack to start their day. My husband loves his with morning coffee or evening tea. I hope you decide to give them a try. We enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
Watch the video and follow the instructions below to have a batch of warm delicious muffins ready to serve today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.
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Soft rich and moist Banana Chocolate Chip Muffins that are simply delicious using this easy to follow recipe.
Smash the ripe bananas using a fork or potato masher.
Add brown sugar, eggs, vanilla extract & oil.
And mix
In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined.
Add ¾ cup of chocolate chips and fold with spatula.
Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).
Sprinkle ¼ cup of chocolate chips on top of the batter.
Bake for 18-20 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week. Serve & Enjoy!
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Banana Chocolate Chip Muffins
Equipment
- Muffin Tins
Ingredients
- 3 large ripe bananas
- 1 ½ cups all-purpose flour
- 1 cup (divided) semi-sweet chocolate chips
- ¾ cup brown sugar
- ½ cup oil unsalted butter (melted)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- Smash the ripe bananas using a fork or potato masher. Add brown sugar, eggs, vanilla extract, oil and mix.
- In a bowl: add flour, salt, baking powder & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- Combine wet and dry ingredients together. Mix until well combined. Add ¾ cup of chocolate chips and fold with spatula.
- Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Sprinkle ¼ cup of chocolate chips on top of the batter.
- Bake for 18-20 minutes or until lightly golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.
Can be kept up to a week. Serve & Enjoy!
Video
Breakfast Recipes
Baked Goods
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