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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x

Description

These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.


Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup semi sweet or bittersweet chocolate chips, plus more for topping
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  3. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  4. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in the chocolate chips. Divide the batter evenly into the muffin cups. Add a few extra chocolate chips to the top of each muffin, then sprinkle the tops with turbinado sugar.
  5. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Banana chocolate chip muffins, chocolate chip banana muffins