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Banana Chocolate Chip Muffins Recipe

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4.3 from 11 reviews

Deliciously moist and fluffy Banana Chocolate Chip Muffins made with ripe bananas, semi-sweet chocolate chips, and crunchy walnuts. Perfect for breakfast or a sweet snack, these muffins bring together the natural sweetness of bananas with rich chocolate and a buttery crumb.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 1/2 cup golden brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 ripe bananas (medium-sized)

Dry Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 1 cup semisweet chocolate chips
  • 1 cup walnuts (chopped)

Instructions

  1. Combine sugars and butter: In a large mixing bowl, add 1/4 cup granulated sugar, 1/2 cup golden brown sugar, and 3/4 cup melted unsalted butter. Use an electric hand mixer to combine for about 1 minute on medium-low speed until smooth and creamy.
  2. Add eggs and vanilla: Add 1 teaspoon vanilla extract and 2 large eggs to the butter and sugar mixture. Mix on medium speed until fully incorporated and the batter is smooth.
  3. Prepare bananas: In a separate bowl, mash 4 ripe medium-sized bananas until smooth. Add the mashed bananas to the wet batter and mix gently to combine.
  4. Sift dry ingredients: Sift together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into a bowl to remove any lumps and evenly distribute leavening.
  5. Combine dry and wet ingredients: Gradually add the sifted dry ingredients into the banana batter, mixing just until combined to avoid overmixing, which can make muffins tough.
  6. Add chocolate chips and walnuts: Fold in 1 cup chopped walnuts and 1 cup semisweet chocolate chips gently using a spatula to distribute evenly throughout the batter.
  7. Prepare muffin tin: Line a muffin tin with cupcake liners. Fill each muffin cup full with batter; this recipe yields about 12 to 13 muffins.
  8. Top muffins: Sprinkle extra chocolate chips on top of each muffin for a decorative and tasty finish.
  9. Bake: Bake in a preheated oven at 350°F (175°C) for 20-24 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  10. Cool and serve: Remove muffins from oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Use very ripe bananas for the best natural sweetness and moist texture.
  • You can substitute walnuts with pecans or omit nuts if preferred.
  • For dairy-free option, substitute butter with coconut oil or a vegan butter alternative.
  • Ensure not to overmix the batter after adding flour to keep muffins light and fluffy.
  • If you want extra chocolate flavor, use dark chocolate chips or chunks instead of semisweet.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cookedbysarah.com/banana-chocolate-chip-muffins-recipe/