Description
Enjoy these moist and fluffy Banana Chocolate Chip Muffins, made with ripe bananas and rich chocolate chips. Perfect for breakfast, snacks, or dessert, they are quick and easy to prepare, making them a delightful treat for any time of day!
Ingredients
Scale
- 3 ripe bananas, mashed
- 1/3 cup melted coconut oil (or unsalted butter)
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 cup all-purpose flour
- 1/2 cup chocolate chips (semi-sweet or dark)
- Optional: 1/2 teaspoon cinnamon for added flavor
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, mash the ripe bananas until smooth, leaving some small chunks for texture if desired.
- Mix in the melted coconut oil (or butter), brown sugar, egg, and vanilla extract until well combined.
- Sprinkle in the baking soda, salt, and cinnamon (if using). Gently fold in the flour with a spatula, being careful not to overmix.
- Fold in the chocolate chips, reserving a few to sprinkle on top of the muffins.
- Line a muffin tin with paper liners or grease it lightly.
- Fill each muffin cup about 2/3 full with the batter.
- Bake in the preheated oven for 18-20 minutes, checking for doneness with a toothpick.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature, optionally with butter or nut butter.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Add nuts, substitute half of the flour with whole wheat flour, or mix in dried fruits for variations.
- Experiment with almond extract, espresso, or different spices for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes