Banana Muffins Recipe
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
4.97 out of 5 stars
(661)
Ingredients
12 muffins
- 1/2 cup unsalted butter, softened (8 Tbsp)
- 2/3 cup granulated sugar
- 2 large eggs, room temp, lightly beaten
- 3 bananas, very ripe, coarsely mashed with a fork
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, measured correctly
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips, divided
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Preparation
Step 1
Preheat oven to 350˚ F and line a 12-count muffin tin with paper liners.
Step 2
In a mixing bowl, cream together 8 Tbsp softened butter with 2/3 cup sugar. Add 2 lightly beaten eggs.
Step 3
Add 3 mashed bananas and 1 tsp vanilla extract and mix until blended.
Step 4
In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Mix the dry ingredients into the wet ingredients until incorporated.
Step 5
Fold in 3/4 cup chocolate chips. Divide the batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes then transfer to a baking rack to cool to room temperature.
Step 6
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Chef's notes
Feel free to omit the chocolate chips or substitute them with walnuts or raisins.
Use frozen ripe bananas – place unpeeled ripe bananas in a freezer bag and freeze for up to 3 months. When ready to bake, thaw in the fridge and pat to dry slightly.
Store cooled muffins in an airtight container on the counter for up to 5 days, or freeze for up to 3 months. Thaw on the counter or in the fridge.
