Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash ripe bananas until smooth. Add sugar and melted butter, stirring until combined. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined. Fold in chocolate chips evenly.
- Divide batter among muffin cups, filling each about 3/4 full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins fluffy.
- For extra flavor, mix in chopped nuts or dried fruits.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Freeze for longer storage and warm before serving.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast, Snack, Baking
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg