Description

These moist and fluffy banana chocolate chip muffins are the perfect treat for breakfast, a snack, or dessert! Packed with sweet banana flavor and melty chocolate chips, they’re simple to make and loved by everyone. Plus, they’re a great way to use up overripe bananas.

Ingredients

Units Scale

3 ripe bananas (mashed)
1/3 cup melted butter (unsalted)
1 large egg
1 tsp vanilla extract
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
1 cup semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large mixing bowl, mash the bananas until smooth.
Add the melted butter, egg, vanilla extract, and sugar to the bananas. Stir until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, sprinkle a few chocolate chips on top of each muffin before baking.
Use overripe bananas for the best flavor and natural sweetness.
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.