Soft and moist Banana Muffins with melty chocolate chips are the ultimate deal with. Banana chocolate chip muffins are a fantastic way to use overripe bananas and a fresh spin on traditional banana bread.
Chocolate chips make every little thing much better! They include excellent moisture and a gooey chocolate chip is the equivalent of melty cheese in the dessert planet. One search at our chocolate chip cookies and you’ll agree.
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Banana Muffins Recipe:
We’ve had so numerous queries about turning our chocolate chip banana bread into muffins so here you go – your guidebook to the greatest banana muffins! Whilst we adore banana bread, these muffins bake quick (25 minutes) and the flavor is just as very good.
Can I Substitute the Chocolate Chips?
You can omit the chocolate if you prefer a simple banana muffin. The ripe bananas will nevertheless give fantastic banana taste, moisture and normal sweetness. You can also substitute the chocolate chips with an equal amount of toasted chopped walnuts for banana nut muffins, or replace with raisins for banana raisin muffins.
Can I use Frozen Bananas?
If you have overripe bananas and aren’t prepared to use them, toss them in a ziploc (peel on) and freeze them for later on. Before incorporating frozen ripe bananas to the recipe, thaw entirely at space temperature, or in the refrigerator overnight. Frozen bananas have a tendency to release far more moisture so peel and lightly pat dry with paper towels to eliminate extra liquid.
How to Make Banana Muffins:
- Preheat the oven and spot liners in a 12-count muffin tin.
- Cream with each other butter and sugar then mix in lightly beaten eggs.
- Add mashed bananas and vanilla.
- Whisk with each other flour, baking soda and salt then mix into batter. Fold in 3/4 cup chocolate chips.
- Scoop batter into lined muffin tin, sprinkle with chocolate chips and bake.
The minor bit of added chocolate on leading tends to make these irresistible.
Pro Ideas for Moist Banana Muffins
There are three key points for attaining moist and tender banana muffins:
- Use very ripe or overripe bananas. Underripe bananas will be challenging to mash and won’t include into the batter well.
- Do not skimp on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb.
- Don’t above-bake. Test for doneness by inserting a toothpick into the center following 25 minutes and proceed baking only if you see moist batter on the toothpick.