Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, eggs, vanilla, and sugar; stir until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients into the wet mixture, stirring gently to combine—do not overmix.
- Fold in the chocolate chips, reserving some for topping if desired.
- Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Use overripe bananas for the best flavor and natural sweetness.
- Do not overmix the batter to keep the muffins light and fluffy.
- Sprinkle some chocolate chips on top before baking for an extra chocolatey crust.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg