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Extra Fluffy Baked Banana Chocolate Chip Muffins in a Basket

Banana Chocolate Chip Muffins

Soft, moist banana chocolate chip muffins made with 4 ripe bananas and a full cup of chocolate chips. Casual enough for an after-school snack, pretty enough for brunch, and the batter also bakes as a loaf.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/3 cup butter melted
  • 1 egg
  • 3/4 cup sugar
  • 4 ripe bananas mashed; thawed frozen bananas work
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Method
 

  1. Preheat the oven to 350°F and grease a 12-cup muffin tin with shortening or cooking spray.
  2. In a medium bowl, beat together the melted butter and egg. Cream in the sugar and mashed bananas.
  3. In a separate bowl, combine the flour, baking powder, baking soda and salt. Slowly add the wet ingredients and mix. As the batter begins to firm up, fold in the chocolate chips.
  4. Divide the batter evenly among the 12 muffin cups and bake for about 25 minutes.
  5. Let the muffins cool in the tin before removing.

Notes

To make banana chocolate chip bread instead, pour the batter into a greased loaf pan and bake about 1 hour.