Banana Chocolate Muffin
There's something so comforting about the sweet aroma of banana chocolate muffins wafting through your kitchen. Whether it's for breakfast, a snack, or a cozy dessert, this banana chocolate muffin recipe has a way of making everything feel just a little bit better.
Equipment
- Mixing bowl
- Muffin tin
- Oven
Ingredients
Ingredients
- 3 ripe bananas mashed The riper, the better! They add natural sweetness and moisture.
- 1/3 cup melted butter This gives the muffins a rich flavor and soft texture.
- 1 teaspoon baking soda Essential for that perfect rise.
- 1 pinch salt Just a little brings out the sweetness.
- 3/4 cup sugar You can adjust this if you like it less sweet.
- 1 large egg beaten, binds the ingredients together.
- 1 teaspoon vanilla extract Adds a warm, comforting flavor.
- 1 cup all-purpose flour The base of your muffins.
- 1/2 cup chocolate chips Because chocolate makes everything better!
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Step 3: Stir the melted butter into the mashed bananas.
- Step 4: Mix in the baking soda and salt.
- Step 5: Add the sugar, beaten egg, and vanilla extract, and mix well.
- Step 6: Stir in the flour until just combined; do not overmix.
- Step 7: Gently fold in the chocolate chips.
- Step 8: Pour the batter into a greased muffin tin, filling each cup about 3/4 full.
- Step 9: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
These muffins are best enjoyed fresh, but you can store them to enjoy later. Keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.