Miranda Griffiths

The BEST Chocolate Chip Banana Muffins

Miranda Griffiths
The BEST Chocolate Chip Banana Muffins

The BEST Chocolate Chip Banana Muffins

Ingredients

  • 1 and 1/2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 3 large ripe bananas (the darker the better)

  • 6 tablespoons unsalted butter, melted

  • 2/3 cup packed brown sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 2 tablespoons milk

  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat oven to 425°F. Add cupcake liners to a 12-cup muffin pan.

  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Fold in chocolate chips. Batter will be thick.

  3. Spoon the batter into the liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

  4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Original recipe courtesy of Sally’s Baking Addiction.