Banana Muffins

These dreamy banana muffins are soft and moist and boast plenty of melty chocolate chips. They’re easy to make and can be enjoyed any time of day – from breakfast through dessert.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baking, banana muffins, bananas and chocolate, bananas,, chocolate chips, overripe bananas

Prep Time 20

Cook Time 22

Total Time 42

Servings Muffins

Calories 293kcal

Author Robin Miller

Equipment

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick/8 tablespoons) butter, softened
2/3 cup granulated sugar
2 large eggs room temperature
3 medium bananas very ripe, coarsely mashed with a fork, about 1 cup mashed
1 ½ teaspoons vanilla extract
1 cup semisweet chocolate chips divided

Instructions

Preheat the oven to 350 degrees F.
Line a 12-cup muffin pan with paper liners or spray with cooking spray.
In a small bowl, combine the flour, baking soda, and salt. Mix to combine and set aside.
In the bowl of a stand mixer, beat the butter until smooth.
Beat in the granulated sugar.
Beat in the eggs, one at a time.
Scrape down the sides of the bowl and the paddle attachment to make sure all ingredients are mixed in.
Beat in the mashed bananas and vanilla extract.
Add the flour mixture to the banana mixture and mix until just blended, being careful not to over-mix.
Fold in ¾ cup of the chocolate chips.
Spoon the batter evenly into the prepared muffin pan (using an ice cream scoop makes quick work of this step).
Sprinkle the remaining ¼ cup of chocolate chips over top.
Bake for 22 to 27 minutes, until a wooden pick comes out clean, or with a few moist crumbs.
Cool the muffins in the pan, on a wire rack, for 5 minutes.
Transfer the muffins to the rack to cool completely.

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Nutrition