Chocolate Chip Banana Bread Muffins
Chocolate Chip Banana Bread Muffins
If banana and chocolate are your thing, then you are going to love our Chocolate Chip Banana Bread Muffins. They are deliciously soft and moist, with chewy golden brown tops, and full of chocolaty goodness!
Bake in a preheated oven for 20-25 minutes, or until the tops of the muffins are golden brown, slightly cracked and firm, but still a little soft in the center. Check out my toothpick tip, it’s really helpful for checking cakes, muffins and quick breads, and it’s a little different than you may think.
Cool muffins for 5 minutes, then remove from tin and cool on a rack.
Our Chocolate Chip Banana Bread Muffins are deliciously soft and moist, with chewy golden brown tops, and full of chocolaty goodness!
If banana and chocolate are your thing, then you are going to love our Chocolate Chip Banana Bread Muffins. They are deliciously soft and moist, with chewy golden brown tops, and full of chocolaty goodness!
Cool muffins for 5 minutes, then remove from tin and cool on a rack.
Our Chocolate Chip Banana Bread Muffins are deliciously soft and moist, with chewy golden brown tops, and full of chocolaty goodness!
Ingredients
- ½ cup butter, slightly melted
- 1 cup brown sugar, lightly packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini semi-sweet chocolate chips, reserve a few for the tops
- Preheat oven to 375 degrees and line a muffin tin with papers.
- In a large mixing bowl cream the butter and brown sugar. Then add the eggs and vanilla extract and beat an additional minute.
- Add the mashed bananas (or frozen and thawed bananas) and mix until blended. See link below for tips on using frozen bananas.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt. Then add the dry ingredients to the wet ingredients and blend on low, just until the flour disappears.
- Stir in the mini chocolate chips, except for the few chips for the tops.
- Use a large (3 oz) cookie scooper to easily place the batter into the prepared muffin tins lined with papers. Then sprinkle the tops with a few chocolate chips.
- Bake in a preheated oven for 20-25 minutes, or until the tops of the muffins are golden brown, slightly cracked and firm, but still a little soft in the center.
- Cool muffins for 5 minutes, then remove from tin and cool on a rack.
The muffins should come out easily using a nonstick muffin pan, but if they do stick a little, run a knife around the edges and gently remove.
If you're using frozen and thawed bananas you won't need to mash them, because they will come out of the peels very soft and mushy and will blend into the batter nicely.
Use my toothpick tip (link below) to make sure the muffins are done but not over-baked.
Recipe Source:mysweetmission.com