Light and fluffy banana muffins studded with melty chocolate chips. You won't be able to resist these delicious muffins!
prep time 15mins
cook time 17mins
total time 32mins
author: Salt & Baker
2cupsall purpose flour
1/3cuplight brown sugarpacked
3/4cupmashed overly ripe bananas
1cupbuttermilkat room temperature
4tablespoonsunsalted buttermelted and cooled
1largeeggat room temperature
1 1/4cupssemi sweet chocolate chipsdivided
Preheat oven to 450°F. Line a muffin tin with liners or coat the muffin tin with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, brown sugar, salt, and baking powder.
In a medium size bowl beat the bananas, buttermilk, butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix (using a spatula) until just combined. Fold in 1 cup of chocolate chips. Don’t overmix.
Divide batter evenly amongst muffin tins. Batter will fill the tins *almost* to the top. Should have about 1/8" inch or so of space left in the tin.
Use the remaining 1/4 cup of chocolate chips to place on top of the batter.
Bake for 5 mins at 450°F, then after 5 mins turn the heat to 400°F and continue to bake for 12-13 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the muffins to cool to room temperature.
Once the batter has been made, DON'T FORGET to let it sit for 10-15 minutes before you fill the muffin tins. This gives the baking powder time to work its magic. To make mini banana chocolate chip muffins, fill the mini muffin tins almost to the top. Bake at 450°F for 5 mins, reduce the temperature to 400°F and bake for 5-7 minutes or until a toothpick inserted in the center comes out clean and the tops are golden in color.Recipe adapted from Handle the Heat