Chocolate Chip Banana Muffins
Moist and fluffy banana muffins loaded with chocolate chips
These chocolate chip banana muffins are incredibly moist and fluffy, packed with sweet banana flavor and melty chocolate chips for the perfect breakfast treat.
Equipment
Ingredients
Wet Ingredients
ripe bananas (finely mashed)
3 piece
unsalted butter (melted)
90 g
granulated sugar
100 g
brown sugar
65 g
egg (room temperature)
1 piece
vanilla extract
15 ml
sour cream (room temperature)
60 g
Dry Ingredients
all purpose flour
190 g
baking soda
3 g
baking powder
2 g
salt
1 g
cinnamon
2 g
Add-ins
semi-sweet chocolate chips
250 g
Instructions
Mash bananas and prepare wet mixture
Roughly mash the bananas in a mixing bowl. Add both sugars and mix well to combine.
Incorporate egg and wet ingredients
Crack in the egg and mix for 2-3 minutes until the mixture turns a light pale color. Add melted butter, vanilla extract, and sour cream, mixing until well combined.
Prepare dry ingredients
In a separate bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Mix to combine.
Combine wet and dry ingredients
Add dry ingredients to the wet batter. Gently fold in chocolate chips. Do not overmix the batter.
Rest the batter
Let the batter sit at room temperature for 1 hour undisturbed before baking.
Prepare muffin tin
Evenly distribute the batter into the lined muffin tin.
Preheat oven
Preheat oven to 220°C.
Bake the muffins
Bake muffins for 5 minutes at 220°C, then reduce temperature to 190°C and bake for another 15 minutes or until a toothpick comes out clean.
Cool and serve
Let muffins cool completely before serving.
Original recipe
Storage
Store in an airtight container. Freeze individually wrapped muffins for up to a month.
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