Chocolate Chip Banana Muffins
These moist and fluffy banana muffins are studded with melty chocolate chips and are impossible for kids to resist at the breakfast table. They bake up perfectly in 20 minutes and stay soft for days making them ideal for meal prep.
Moist banana muffins loaded with chocolate chips that kids will beg for every single morning.
Nutrition per serving
Ingredients
main
sweetener
fat
leavening
mix-ins
Instructions
Preheat and Mix Wet Ingredients
Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. In a large mixing bowl, mash the ripe bananas thoroughly with a fork until nearly smooth. Add the melted butter and sugar and stir to combine.
Add Dry Ingredients
Sprinkle the baking soda over the banana mixture and stir it in. Gradually add the flour and fold it into the wet ingredients until just combined. Do not overmix or the muffins will be dense and tough.
Fold in Chocolate Chips and Fill
Gently fold in most of the chocolate chips, reserving a small handful to sprinkle on top. Divide the batter evenly among the 12 muffin cups filling each one about two-thirds full. Top with the remaining chocolate chips.
Bake and Cool
Bake in the preheated oven for 18 to 20 minutes until the muffins are risen, golden on top, and a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack.
Substitutions
Common mistakes
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