Chocolate Chip And Banana Muffins
We’ve all been there. You see those bananas on the counter, covered in brown spots, looking sad. Your first thought is to just toss them.
Don’t do it. Those mushy, overripe bananas are a secret ingredient. They are packed with sugar and flavor, perfect for making the softest, most delicious muffins you’ve ever had. This recipe turns that “uh oh” moment into a “wow” moment.
What You’ll Need
This recipe uses simple pantry staples. You probably have most of this stuff already.
- Flour: All-purpose flour is your best bet here.
- Sugar: A mix of white and brown sugar gives the best flavor and texture.
- Bananas: The browner, the better. You’ll need about 3 medium ones, mashed up.
- Egg: Just one large egg is enough to hold everything together.
- Butter: Melted and slightly cooled. It adds so much richness.
- Milk: Any kind will do.
- Vanilla Extract: A splash for that warm, classic flavor.
- Baking Soda & Baking Powder: These give the muffins their lift.
- Salt: Just a pinch to balance the sweetness.
- Chocolate Chips: Semi-sweet is the classic choice, but use what you love.
Tools You’ll Use
You don’t need any fancy equipment.
- Muffin tin
- Paper liners or non-stick spray
- Two mixing bowls (one for dry, one for wet)
- Whisk
- Spatula
- Fork (for mashing bananas)
- Measuring cups and spoons
Pro Tips for Perfect Muffins
After making thousands of muffins, I’ve learned a few things. These little tricks make a big difference.
- Don’t Overmix: This is the number one rule of muffin making. Mix the wet and dry ingredients until they are just combined. A few lumps are okay! Overmixing makes muffins tough and dense.
- Room Temperature Ingredients: Let your egg and milk sit out for about 30 minutes before you start. Room temperature ingredients mix together more easily and create a lighter, more even texture.
- Fill Tins Correctly: Fill each muffin cup about two-thirds full. This gives them enough room to rise without spilling over the top and creating a mess in your oven.
Step-by-Step Instructions
This is the easy part. Just follow along.
Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: In a large bowl, whisk together the flour, white sugar, brown sugar, baking soda, baking powder, and salt. Set it aside.
Step 3: In a separate medium bowl, mash the bananas with a fork. You want them mostly smooth but a few small chunks are fine.
Step 4: Add the egg, melted butter, milk, and vanilla extract to the mashed bananas. Whisk until everything is well combined.
Step 5: Pour the wet banana mixture into the bowl with the dry ingredients. Use a spatula to gently fold them together until just combined. Remember, do not overmix.
Step 6: Gently fold in the chocolate chips, saving a few to sprinkle on top if you like.
Step 7: Divide the batter evenly among the 12 muffin cups. Sprinkle the extra chocolate chips on top of each one.
Step 8: Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
Step 9: Let the muffins cool in the tin for about 5 minutes before moving them to a wire rack to cool completely.
Substitutions and Variations
Feel free to play around with this recipe. It’s very forgiving.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| All-Purpose Flour | Half whole wheat flour, half all-purpose flour | This will make the muffins a bit denser and add a nutty flavor. |
| Butter | Coconut oil or another neutral oil | Use the same amount. Oil will make the muffins extra moist. |
| Chocolate Chips | Walnuts, pecans, or butterscotch chips | Add about 3/4 cup of whatever mix-in you choose. |
Make-Ahead Tips
You can prep the dry ingredients ahead of time. Just whisk them all together and store them in an airtight container at room temperature. When you’re ready to bake, all you have to do is mix the wet ingredients and combine.
Nutritional Breakdown
This is just an estimate. The actual numbers will change based on your specific ingredients.
| Nutrient | Amount Per Muffin (Approx.) |
|---|---|
| Calories | 250 kcal |
| Fat | 10g |
| Carbohydrates | 38g |
| Protein | 4g |
| Sugar | 20g |
Leftovers and Storage
Got leftovers? No problem. These muffins store really well.
| Storage Method | Duration | Instructions |
|---|---|---|
| Countertop | Up to 3 days | Store in an airtight container lined with a paper towel. |
| Refrigerator | Up to 1 week | Store in an airtight container. They might get a bit dry. |
| Freezer | Up to 3 months | Wrap each muffin in plastic wrap, then place in a freezer bag. |
To reheat, just pop a muffin in the microwave for about 20-30 seconds.
Frequently Asked Questions
Q1. Why did my muffins turn out dry?
Ans: This usually happens for two reasons: overmixing the batter or overbaking. Mix only until the flour disappears, and check for doneness with a toothpick a minute or two before the recipe says to.
Q2. Can I use frozen bananas?
Ans: Yes. Thaw them completely at room temperature first. They will release a lot of liquid. Drain off the excess liquid before mashing them for the recipe.
Q3. Can I make this recipe with less sugar?
Ans: You can reduce the sugar by about a quarter cup without much trouble. The muffins will be less sweet and a little less tender, but still delicious.
Wrapping Up
Now you have a go-to recipe for those overripe bananas. It’s simple, quick, and the results are amazing. No more food waste, just warm, chocolatey muffins.
Go give it a try. I’d love to hear how they turn out for you. Leave a comment below with your experience or any questions you have
