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Banana Chocolate Chip Muffins Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and moist Banana Chocolate Chip Muffins featuring ripe bananas and sweet milk chocolate chips baked to perfection. These muffins are perfect for breakfast or a tasty snack.


Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • â…” cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup salted butter, melted
  • ¼ cup milk

Add-ins

  • ¾ cup milk chocolate chips


Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 12 muffin liners to prepare for baking.
  2. Combine Dry Ingredients: In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside.
  3. Mix Wet Ingredients: In a medium bowl, combine the mashed ripe bananas, large egg, vanilla extract, melted salted butter, and milk. Stir well until fully incorporated.
  4. Combine Wet and Dry Mixtures: Pour the banana mixture into the bowl with the dry ingredients and gently stir until just blended. Avoid overmixing to keep the muffins tender. Fold in the milk chocolate chips evenly.
  5. Fill Muffin Liners: Distribute the batter evenly among the 12 muffin liners, filling each about three-quarters full.
  6. Bake: Place the muffin tin in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Carefully remove the muffins from the oven and let them cool in the tin for at least 10 minutes before serving. Enjoy these delicious banana chocolate chip muffins fresh!

Notes

  • Use very ripe bananas for the best natural sweetness and moisture.
  • Do not overmix the batter; overmixing can result in tough muffins.
  • You can substitute milk with almond milk or other dairy alternatives if desired.
  • For a healthier option, try using whole wheat flour instead of all-purpose flour.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.