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Homemade Banana Bread Muffins With Chocolate Chips

These soft and moist banana bread muffins packed with gooey chocolate chips are perfect for any gathering. Easy to make and delicious!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 pieces ripe bananas, mashed Use overripe bananas for better flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with whole wheat or almond flour.
  • 1/2 cup chocolate chips Feel free to mix chocolate varieties.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners or grease it lightly.
  2. In a mixing bowl, combine mashed bananas and melted butter until well-combined.
  3. Stir in baking soda and salt, followed by sugar, beaten egg, and vanilla extract. Mix until smooth and glossy.
  4. Gently fold in flour until just combined, being careful not to overmix.
  5. Fold in chocolate chips for even distribution.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Thaw at room temperature or microwave for a fresh experience.