Description
Ultra-moist banana muffins packed with melty chocolate chips and crowned with crackly sugar tops. These use overripe bananas for natural sweetness and stay fresh for days, making them perfect for breakfast or snacks.
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 3 large overripe bananas (1½ cups mashed)
- ¾ cup (150g) brown sugar
- ⅓ cup (80ml) vegetable oil or melted coconut oil
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
- Optional: 2 tbsp coarse sugar for topping
Instructions
- Prep: Preheat oven to 375°F (190°C). Line 12-cup muffin tin with parchment liners.
- Mix Dry: Whisk flour, baking soda, and salt in medium bowl.
- Make Batter: Mash bananas in large bowl. Add brown sugar, oil, egg, and vanilla. Fold in dry ingredients until just combined. Stir in chocolate chips (reserve 2 tbsp for topping).
- Bake: Divide batter evenly (ice cream scoop works well). Sprinkle reserved chips and coarse sugar. Bake 18-22 minutes until toothpick comes out clean.
- Cool: Let rest 5 minutes in pan, then transfer to rack.
Notes
- Banana Tip: The blacker the peels, the sweeter the muffins
- Storage: Keep in airtight container for 4 days or freeze for 3 months
- Healthier Swap: Replace ½ cup flour with whole wheat flour
- Allergy-Friendly: Use gluten-free flour and dairy-free chocolate chips
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg