Description
This recipe creates incredibly moist and flavorful banana chocolate chip muffins, perfect for busy mornings or afternoon snacks. It’s a family-friendly, budget-friendly treat that combines ripe bananas with melty chocolate chips, ensuring a delightful aroma and taste in every bite.
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar (consider reducing by 0.25 cup for less sweet muffins)
- 2 teaspoons baking soda
- 0.5 teaspoon fine sea salt (or regular table salt)
- 3 large very ripe bananas, mashed (about 1.75 cups)
- 2 large eggs
- 0.25 cup vegetable oil (or melted coconut oil or unsweetened applesauce)
- 1 cup semi-sweet chocolate chips (or milk chocolate chips or chopped nuts)
Instructions
- Prepare Oven: Preheat your oven to 190°C (375°F) for approximately 5 minutes, and line a 12-cup muffin tin with paper liners. The oven should feel warm and ready for baking.
- Mash Bananas: In a large bowl, thoroughly mash 3 large very ripe bananas (about 1.75 cups) with a fork until mostly smooth, leaving a few small lumps for texture if you prefer.
- Combine Wet Ingredients: In a separate medium bowl, whisk together 2 large eggs, 0.25 cup vegetable oil, and 0.75 cup granulated sugar until well combined, taking about 2 minutes to achieve a smooth, pale yellow mixture.
- Mix Dry Ingredients: In another large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, and 0.5 teaspoon fine sea salt until it’s a light, airy blend, ensuring even distribution of leavening.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine, but overmixing can lead to tough muffins. Stir just until no dry streaks remain.
- Fold in Chocolate Chips: Gently fold in 1 cup semi-sweet chocolate chips until they are evenly dispersed throughout the batter. Optionally, sneak in a tablespoon of chia seeds for extra nutrients.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Using a large ice cream scoop can make pouring easy and neat, taking about 3 minutes.
- Bake Muffins: Bake for 18-22 minutes at 190°C (375°F), or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs but no wet batter. The tops should appear golden brown and spring back when lightly touched.
Notes
To make them healthier, swap some all-purpose flour for whole wheat, or use applesauce for a portion of the oil. For flavor variations, add cinnamon, nutmeg, or use different types of chocolate chips or chopped nuts. Always use very ripe, spotty bananas for the sweetest flavor and easiest mashing. Consider reducing sugar if bananas are very ripe. Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (approx. 95 g)
- Calories: 280 calories
- Sugar: 25 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
Keywords: easy muffin, banana, chocolate chip, family-friendly, quick breakfast, moist, homemade, nutritious snack, budget-friendly