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Ingredients
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- 1/2 cup unsalted butter (8 Tbsp, softened)
- 2/3 cup granulated sugar
- 2 large eggs (lightly beaten, room temperature)
- 3 bananas (very ripe, coarsely mashed with a fork)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour (measured correctly)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips (divided)
Instructions
- Start by preheating the oven to 350°F and prepare a 12-cup muffin tin with paper liners.
- In a mixing bowl, combine the softened butter with the sugar until creamy, then incorporate the beaten eggs.
- Stir in the mashed bananas along with the vanilla extract until everything is well mixed.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in 3/4 cup of chocolate chips. Evenly distribute the batter into the muffin tin, then sprinkle the remaining 1/4 cup of chocolate chips on top. Bake in the center of the oven for 25-30 minutes or until the muffins are golden and a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
TECHNIQUE TIP: Use frozen ripe bananas by thawing them in the fridge and patting them dry before baking.
STORAGE: Store cooled muffins in an airtight container at room temperature for up to 5 days or freeze for 3 months.
SUBSTITUTION: Replace chocolate chips with walnuts or raisins for a different flavor twist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 292 kcal
- Sugar: 20 g
- Sodium: 215 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 48 mg
