Description
Moist and tender banana muffins studded with semisweet chocolate chips—perfect for breakfast or a snack.
Ingredients
- 1¾ cups all-purpose flour
- ½ cup granulated sugar
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup semisweet chocolate chips
- 1 large egg
- ¼ cup vegetable oil
- ¼ cup milk
- 1 cup mashed ripe bananas (about 2–3 bananas)
Instructions
- Preheat oven to 400°F (205°C). Grease or line a 12-cup muffin tin.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and chocolate chips.
- In another bowl, beat the egg; stir in oil, milk, and mashed bananas.
- Pour wet mixture into dry ingredients and stir just until moistened (batter will be lumpy).
- Fill muffin cups about ¾ full.
- Bake 20–25 minutes, until golden and a toothpick comes out clean.
- Cool in pan for a few minutes, then transfer to a rack to cool.
Notes
- Use very ripe bananas for best flavor and moisture.
- Do not overmix—lumpy batter yields the best texture.
- Let muffins cool slightly before removing from pan to avoid sticking.
- Freeze cooled muffins in an airtight container for up to 3 months.