Moist and Fluffy Banana Chocolate Chip Muffins are a type of muffin made with mashed ripe bananas, which provide natural sweetness, moisture, and a tender texture.
Ingredients: 1 ½ cups (190g) all-purpose flour 1 tsp baking soda 1 tsp baking powder ½ tsp salt 3 ripe bananas, mashed (about 1 ¼ cups) ¾ cup (150g) granulated sugar
1 egg, lightly beaten ⅓ cup (80ml) melted butter or vegetable oil 1 tsp vanilla extract ¾ cup (130g) chocolate chips (milk or semi-sweet) Optional: 2 tbsp milk, if needed for moisture
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add the sugar, egg, melted butter (or oil), and vanilla extract to the mashed bananas. Mix until well combined.
Gently stir the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing as this can make the muffins dense.
Fold in the chocolate chips. If the batter feels too thick, add 1-2 tablespoons of milk to loosen it slightly.
Spoon the batter into the prepared muffin cups, filling each about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for any melted chocolate). Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.