Banana Chocolate Chip Muffins
Soft rich and moist Banana Chocolate Chip Muffins that are simply delicious using this easy to follow recipe.
Servings: 12 muffins
Calories:
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.