Banana Muffin Recipe
Deliciously soft and moist Banana Muffins with chocolate chips, perfect for using overripe bananas.
Equipment
- muffin tin
- mixing bowl
- Whisk
- spatula
Ingredients
- ½ cup unsalted butter (8 Tbsp), softened
- ⅔ cup granulated sugar
- 2 large eggs room temp, lightly beaten
- 3 bananas very ripe, coarsely mashed
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips divided
Instructions
- Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
- In a mixing bowl, cream together 8 tablespoon softened butter with ⅔ cup sugar. Add 2 lightly beaten eggs.
- Add 3 mashed bananas and 1 teaspoon vanilla extract and mix until blended.
- In a separate bowl, whisk together dry ingredients: 1 ½ cups flour, 1 teaspoon baking soda and ½ teaspoon salt. Mix the dry ingredients into the wet ingredients until incorporated.
- Fold in ¾ cup chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining ¼ cup chocolate chips evenly over the tops.
- Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.
Notes
Feel free to omit the chocolate chips or substitute them with walnuts or raisins. Use frozen ripe bananas - place unpeeled ripe bananas in a freezer bag and freeze for up to 3 months. When ready to bake, thaw in the fridge and pat to dry slightly. Storage Tips: Cooled muffins keep well on the counter in an airtight container for up to 5 days. Place cooled muffins in an airtight freezer container for up to 3 months. Thaw on the counter or in the fridge.
Nutrition
Serving: 1muffinCalories: 292kcal
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