These Banana Chocolate Chip Muffins are moist, tender, and loaded with sweet banana flavor and melty chocolate chips. They make a delicious breakfast, snack, or even a dessert, and are a great way to use up overripe bananas.
Ingredients:
- 3 ripe bananas (mashed)
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar
- 1 large egg (beaten)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup sour cream or yogurt (for extra moisture)
- 1 cup semi-sweet chocolate chips
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the tin.
- Mix Wet Ingredients: In a large bowl, mash the ripe bananas until smooth. Add melted butter, sugar, beaten egg, and vanilla extract. Stir until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the banana mixture, mixing gently. Be careful not to overmix.
- Add Sour Cream and Chocolate Chips: Fold in the sour cream (or yogurt) and chocolate chips, distributing evenly throughout the batter.
- Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: These muffins are best enjoyed warm with melty chocolate, but they also store well for several days in an airtight container.
Tips:
- You can add chopped nuts, like walnuts or pecans, for extra texture and flavor.
- For a healthier option, substitute half the all-purpose flour with whole wheat flour.