Chocolate Chip Banana Muffins
These easy-to-make banana muffins are soft and moist, filled with chocolate chips and walnuts, perfect for breakfast or snacks.
Ingredients
Wet Ingredients
- 2 pieces ripe bananas Very ripe bananas are ideal.
- 1/2 cup butter, melted Unsalted butter recommended.
- 1 cup sugar Can reduce to 3/4 cup for less sweetness.
- 2 pieces eggs Large eggs preferred.
- 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
- 1 1/2 cups all-purpose flour Keep the ratio consistent.
- 1 teaspoon baking soda Provides lift.
- 1/4 teaspoon salt Skip if using salted butter.
Mix-Ins
- 1 cup chocolate chips Any kind of chocolate can be used.
- 1/2 cup walnuts, chopped Can substitute with other nuts or seeds.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Stir in melted butter and sugar, followed by eggs and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and walnuts.
- Fill each muffin liner about 2/3 full with the batter.
Baking
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored at room temperature for up to 3 days or frozen for up to 2 months. For a nut-free option, omit the walnuts or substitute with seeds.