Ingredients
- 1/2 cup unsalted butter (8 Tbsp), softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature, lightly beaten
- 3 very ripe bananas, coarsely mashed
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips, divided
Instructions
- Preheat oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
- In a mixing bowl, cream together softened butter and sugar. Add lightly beaten eggs and mix.
- Stir in mashed bananas and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add dry ingredients to wet mixture and mix until just incorporated.
- Fold in 3/4 cup of chocolate chips.
- Divide batter evenly among muffin cups and sprinkle remaining 1/4 cup chocolate chips on top.
- Bake for 25–30 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chocolate chips can be substituted with walnuts or raisins.
- You can use frozen ripe bananas — thaw in the fridge and blot excess moisture before using.
- Store muffins in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 292
- Sugar: 20g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
