why make this recipe
Banana Chocolate Chip Muffins are not just delicious; they are also simple to make and perfect for any time of the day. With their sweet banana flavor and rich chocolate chips, they make for a great breakfast treat or a delightful snack. Plus, they are a fantastic way to use up those overripe bananas sitting on your kitchen counter. These muffins are moist, easy to whip up, and can bring a smile to anyone’s face.
how to make Banana Chocolate Chip Muffins
Ingredients:
- 2 ripe bananas
- 1/2 cup chocolate chips
- 1/4 cup walnuts (chopped)
- 1/4 cup butter (melted)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 1/2 cups all-purpose flour
Directions:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add melted butter, sugar, egg, and vanilla extract to the mashed bananas and mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in chocolate chips and walnuts.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
how to serve Banana Chocolate Chip Muffins
These muffins are best served warm, straight out of the oven. You can enjoy them on their own or spread a little butter on top. They are also great with a cup of coffee or tea. If you’re sharing, consider placing them on a nice plate for a lovely presentation.
how to store Banana Chocolate Chip Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just place the muffins in a freezer-safe bag or container. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds.
tips to make Banana Chocolate Chip Muffins
- Make sure your bananas are really ripe for the best flavor.
- Don’t overmix the batter; mix just until combined for light muffins.
- You can adjust the amount of chocolate chips to suit your taste.
- Add spices, like cinnamon or nutmeg, for a little extra flavor.
variation
If you like, you can swap out the walnuts for pecans or leave them out altogether. You can also try adding different mix-ins, like dried fruit or coconut, to change things up.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas. Just make sure to thaw and drain any extra moisture before using them in the recipe.
How can I make these muffins healthier?
You can use whole wheat flour instead of all-purpose flour, and substitute applesauce for some of the butter to reduce fat.
Can I make mini muffins with this recipe?
Absolutely! Just reduce the baking time to about 10-15 minutes. Keep an eye on them to make sure they don’t overbake.
Print
Banana Chocolate Chip Muffins
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and simple Banana Chocolate Chip Muffins, perfect for breakfast or a snack, made with ripe bananas and rich chocolate chips.
Ingredients
- 2 ripe bananas
- 1/2 cup chocolate chips
- 1/4 cup walnuts (chopped)
- 1/4 cup butter (melted)
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 pinch of salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add melted butter, sugar, egg, and vanilla extract to the mashed bananas and mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in chocolate chips and walnuts.
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
Notes
Best served warm. Store in an airtight container for up to three days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg