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4 Mins delivery
Banana Chocolate Chip Muffins
Serves 4
25 mins
200 KcalGet ready to vibe with the *ultimate* comfort food flex: banana chocolate chip muffins. These babies are the love child of perfectly overripe bananas and sweet, melty chocolate chips, baked into golden-brown perfection. Think of them as a hug in muffin form—soft, moist, and just sweet enough to hit that snack-time sweet spot without being over the top. Whether you're team breakfast, snack, or dessert (or all three, TBH), this banana chocolate chip muffins recipe is here to slay. It's low-key easy to whip up, meaning you don't need to channel your inner Great British Bake Off star to nail it. Bonus points if you're looking for a way to rescue those bananas that are on their last legs—this recipe is their redemption arc. These muffins walk the line between indulgent treat and wholesome bite. The bananas bring their A-game with natural sweetness and a boost of moisture, while the chocolate chips? Oh, they're just the MVPs, giving you those gooey pockets of joy in every bite. Plus, they freeze like a dream, so future-you can enjoy them whenever the craving strikes. So, if you're craving something that's quick to make, insanely delish, and an A+ crowd-pleaser, this banana chocolate chip muffins recipe is calling your name. Don't ghost it—get baking and let these muffins be the main character in your kitchen!
Ingredients required for Banana Chocolate Chip Muffins
- 1 ¾ cup all-purpose flour
- 1 cup mashed ripe bananas
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup sugar
- 3/4 cup semisweet chocolate chips
Cooking steps for Banana Chocolate Chip Muffins
- 1Alright, muffin lovers, let's get ready to whip up some banana chocolate chip muffins that are equal parts cozy, sweet, and totally addictive. This banana chocolate chip muffins recipe is here to level up your baking game, so grab your ingredients and let's make magic happen.
- 2Start by preheating your oven to 375 F (190 C) and line your muffin tin with paper liners bonus points if they're cute.
- 3In a big mixing bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt until the dry ingredients are evenly combined and clump-free.
- 4This is your muffin base, so treat it with care. Now, in a separate bowl, let's work on the wet ingredients. Mix 1/2 cup vegetable oil, 1/2 cup plain yogurt, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy—seriously, don't skip the vanilla; it's the game-changer here.
- 5To this mixture, add 1 cup of mashed ripe bananas (the riper and spottier, the better—think naturally sweet goodness), and stir until everything's blended.
- 6Pour the wet ingredients into the dry ingredients and gently fold them together until just combined—remember, overmixing is a no-go unless dense muffins are your thing.
- 7The star of the show? Fold in ¾ cup semisweet chocolate chips, because banana and chocolate are the ultimate power couple. Divide the batter evenly into the muffin cups, filling each one about ¾ full to leave room for that beautiful rise.
- 8Slide the tray into your preheated oven and bake for 18-22 minutes, or until a toothpick comes out clean (except for the melted chocolate—yes, please!).
- 9Let your muffins cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling (or eat one warm; no one's judging). And there it is the ultimate recipe of banana chocolate chip muffins, ready to wow your taste buds and brighten your day.
- 10These muffins are fluffy, perfectly sweet, and studded with chocolatey goodness, making them the snack, breakfast, or treat you didn't know you needed. You're officially a muffin maestro!
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FAQs
What makes banana chocolate chip muffins moist and flavorful?
The secret to insanely moist and flavorful banana chocolate chip muffins? Overripe bananas! Those brown-speckled ones are extra sweet and packed with natural moisture. Adding yogurt, buttermilk, or oil (instead of butter) keeps the texture super soft and tender. Pro tip: Don't overmix the batter, and measure your flour accurately—it's the little things that make these muffins next-level good.
Can I make banana chocolate chip muffins healthier?
Absolutely! You can totally give these muffins a healthy glow-up. Swap in whole wheat flour or a mix of whole wheat and all-purpose for some fiber love. Use natural sweeteners like honey or maple syrup instead of sugar, and trade oil for unsweetened applesauce or Greek yogurt to cut down on fat. Want a low-sugar vibe? Go for dark chocolate chips or cacao nibs—they're just as tasty but way better for you.
How should I store banana chocolate chip muffins to keep them fresh?
To keep your muffins fresh and fab, store them in an airtight container at room temp for up to 2 days. Need them to last longer? Pop them in the fridge for up to a week. For serious planning-ahead vibes, wrap each muffin individually in plastic wrap or foil, toss them in a freezer-safe bag, and freeze for up to 3 months. When you're ready to dig in, just reheat in the microwave or oven for that fresh-out-of-the-oven feel!
