An easy banana chocolate chip muffin recipe made with ripe bananas and basic pantry staples. This is a delicious grab and go breakfast and a fun weekend baking project.
People have been turning to baking to ease their anxieties these days. There is something comforting about following a recipe and having it work out, and then getting to enjoy a warm from the oven baked treat.
One of the things that people seem to be baking the most is banana bread. I resisted the trend at first, but when I started to suffer from charley horses in my lower legs I decided that adding more potassium to my diet would be a good idea.
One of the things that I love about this recipe is that is has just the right ratio of chocolate chips. You get one to two in every bite. I used a mix of milk chocolate chips and semi-sweet chocolate chips. You could use dark chocolate chips too.
You can add chocolate chips to this recipe, as I did, or you can add walnuts, or a mix of walnuts and chocolate chips.
Heads up: I want to give people a quick reminder that baking is a science. I spent a lot of time testing my base muffin recipe. If you make changes to this recipe, the results won’t be the same.
This recipe yields a dozen standard sized muffins. Be sure to fill the muffin tin with batter, almost all the way to the top. You should have the perfect amount of batter for this. Filling the cups will result in muffins with beautifully domed tops.
The other secrets to making delicious muffin tops are to add a bit of raw sugar and butter to the top of each muffin before putting them in the oven. This helps to brown the muffin tops and gives them that crispy sugary coating.
Banana Chocolate Chip Muffins
- 3 tablespoons Butter (at room temperature)
- 1/2 cup Brown Sugar
- 3 over ripe Bananas
- 1 Large Egg
- 1 teaspoon Vanilla
- 1 3/4 cup All Purpose Flour
- 3/4 cup Chocolate Chips (semi-sweet or milk chocolate)
- 2 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Plus for the topping:
- 1 tablespoon Butter, melted
- 1 tablespoon Raw Sugar
Heat your oven to 425 degrees and arrange an oven rack so that it is in the top third of the oven. Fill a muffin tin with 12 muffin liners.
Use an electric mixer to combine the butter and brown sugar. Once well mixed, add the bananas and mix until smooth.
Add the egg, and vanilla and beat until it is just combined with the wet ingredients.
In a separate bowl, combine the flour, with the chocolate chips, baking powder, baking soda, and salt.
Remove the bowl of the electric mixer, you want to fold everything together by hand. Fold the flour mixture into the wet ingredients, adding about 1/2 cup at a time until it is just mixed.
Pour the batter into 12 muffin liners, filling them all the way to the top. Then top with the melted butter and raw sugar. Note: for prettier muffins, add a few chocolate chips on top too.
Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and for the muffin tops to brown. At this point, reduce the heat to 350 degrees (don't open the oven though). Let bake for another 5-7 minutes.
Remove the muffins from the oven (use a toothpick to make sure they are fully cooked), let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops for sinking as they cool.
You can add chocolate chips or a mix of chocolate chips and walnuts.
Amount Per Serving: Calories: 219Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 239mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 3g
Want to try some other muffin recipes?