Chocolate Chip Banana Muffins (Printable Version)

Moist banana muffins loaded with semi-sweet chocolate chips, ideal for breakfast or snack time.

# What You'll Need:

01 - 3 ripe bananas, mashed (about 1 1/4 cups)

02 - 1/2 cup unsalted butter, melted and cooled

03 - 1/4 cup milk

04 - 2 large eggs

05 - 1 1/2 cups all-purpose flour

06 - 3/4 cup granulated sugar

07 - 1/2 teaspoon baking soda

08 - 1 teaspoon baking powder

09 - 1/2 teaspoon salt

10 - 1 teaspoon pure vanilla extract

11 - 3/4 cup semi-sweet chocolate chips

01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or grease lightly.

02 - Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.

03 - In a separate bowl, stir mashed bananas, melted butter, milk, eggs, and vanilla extract until smooth.

04 - Gently fold wet ingredients into dry ingredients until just combined, avoiding overmixing.

05 - Fold in the semi-sweet chocolate chips evenly into the batter.

06 - Divide batter evenly among muffin cups, filling each about 3/4 full.

07 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The bananas keep these muffins soft for days, even when you forget to cover them.
You can mix the batter in one bowl if youre tired and no one will know.
They smell like a bakery opened in your kitchen.

02 -

Do not skip mashing the bananas well or you will bite into a chunk of plain banana later.
If you stir the batter too much it turns into a dense brick instead of a muffin.
Let the melted butter cool before mixing or the eggs will scramble.

03 -

Press a few extra chocolate chips on top before baking so they look as good as they taste.
Use a light hand when folding the batter, it should look lumpy not smooth.
If your bananas are not ripe enough, bake them in their peels at 300°F for fifteen minutes to speed it up.