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Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
Next, mash the ripe bananas in a large bowl until smooth, ensuring there are no large chunks. Set the mashed bananas aside while you prepare the other ingredients.
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract to the mixture,
and beat until well combined. Once the wet ingredients are mixed, stir in the mashed bananas until incorporated.
In another bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
Be careful not to overmix, as this could result in dense muffins. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise as they bake.
Place the tin in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these warm, fresh muffins with a cup of coffee or tea for a perfect treat.
How to Make
To make these banana chocolate chip muffins, start by ensuring your bananas are ripe, as this will provide the best sweetness and flavor.
The more ripe the bananas, the better the muffins will taste. You can even freeze overripe bananas and use them when you’re ready to bake.
After mashing the bananas, make sure the wet ingredients are well mixed, as this is key to achieving a soft and tender muffin texture.
Creaming the butter and sugar properly is crucial because it helps trap air in the mixture, leading to a light muffin.
When combining the dry ingredients with the wet, be gentle. Stirring too vigorously can cause the muffins to become dense.
Just fold the ingredients together until the flour is barely incorporated. A lumpy batter is okay—overmixing is what you want to avoid.
The chocolate chips add a burst of sweetness and richness, so make sure to fold them in last. You can adjust the quantity of chocolate chips depending on your preference.
If you like more chocolate, feel free to add extra chips to the batter.
The muffin tin should only be filled about two-thirds of the way to allow room for the muffins to rise without spilling over.
This ensures each muffin bakes evenly and has a good dome shape. For an even bake, make sure your oven is preheated, and avoid opening the door during the first 10 minutes.
Once baked, it’s important to let the muffins cool before serving. While tempting, cutting into a muffin too early may result in.
the batter sticking to your knife, and the muffins may crumble. Cooling also allows the flavor to develop fully.
Lastly, enjoy these muffins while they are fresh, but they can also be stored in an airtight container for a few days.
If you have leftover muffins, you can freeze them for later enjoyment. Just let them cool completely before freezing to maintain their texture.
Tips
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