Soft, moist banana muffins loaded with mini chocolate chips.
There’s nothing better to do with a couple of overripe bananas than turn them into muffins. This one’s soft, moist, and loaded with mini chocolate chips in every bite. It comes together with two bowls and no mixer needed, and the short rest before baking gives the batter a chance to settle in for a better rise.
The trick with this one is the oven temperature – starting hot at 425°F for the first few minutes, then dropping down to 350°F to finish, gives the muffins that nice domed top bakeries get, without drying them out.
Recipe type: Breakfast
Prep time: 20 mins (includes 10 min batter rest)
Cook time: 18-20 mins
Total time: 38-40 mins
Serves: 12 muffins
Ingredients
- 2 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup milk
- 1 and 1/2 tsp vanilla extract
- 1 and 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinamon
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 425.
- In a bowl: mix flour, baking soda, baking powder, salt, and cinamon.
- In another bowl: mix, mashed bananas, and butter until smooth, add granulated sugar, and brown sugar.
- Stir in eggs, milk, and vanilla extract until evenly mixed.
- Combine the dry and wet ingredients together and add 1/2 a cup of mini chocolate chips.
- Let the batter rest for 10 minutes.
- Fill muffin liners on a muffin tray a little more than halfway.
- Bake for 5 minutes at 425 and then lower temperature to 350 and bake for an additional 13-15 minutes.
- Let cool and enjoy.
Note: the riper (spottier) your bananas, the sweeter and more flavorful these will be. Also, mix the batter just until the dry and wet ingredients are combined – overmixing can make the muffins dense instead of soft.
Thanks for stopping by! If you make these, tag us – we’d love to see them.
– Noah & Oliver
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