Easy Banana Muffins with Chocolate Chips

You are seeing: Easy Banana Muffins with Chocolate Chips. This post was compiled by en.intelnuc.

These banana muffins are so easy! See how we make muffins that are soft, moist and taste amazing. I love adding chocolate chips, but feel free to omit them or swap them out for nuts. Switch to the Easy Banana Muffins recipe

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Why you should make these banana muffins

I can’t wait for you to try this banana muffin recipe. The buns are so good. I know you want to do this all the time! They are so easy to make. Anyone (including children) can do it. For banana bread, check out our original banana bread recipe or this healthier banana bread made with olive oil and a little less sugar.

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Here are a few more reasons we love these banana muffins:

  • There are no fancy ingredients and everything you need to make these muffins is probably already in your kitchen.
  • The dough takes less than 10 minutes to assemble.
  • They store well and can be frozen for treats later in the month.

Let me show you how to make the best banana muffins

These easy banana muffins are quick to make and you don’t need any fancy equipment to make them.

Whether you bake all the time or this is your first time, I promise you’ll be a banana muffin baking superstar in no time!

Step One: Whisk together the dry ingredients

To really combine the dry ingredients, I like to whisk them together in a bowl before tossing them in with the other muffin ingredients. For the dry ingredients you will need:

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flour — I prefer to use all-purpose flour, but whole wheat flour works well in this recipe. You can also substitute your favorite gluten-free flour blend.

Brown sugar — Sugar adds moisture, sweetness and tenderizes muffins. If you only have white sugar, don’t worry; You can use that instead.

baking powder and baking soda – both are sourdough and that’s how the muffins rise.

Salt – just a bit of salt makes these muffins super delicious.

Step 2: Mash the bananas

You don’t need a blender to puree bananas. – A fork works perfectly. For this banana muffin recipe, we need 1 ¼ cup mashed banana. This means you will need two large or three medium sized bananas to prepare the recipe. I mash them up in the bottom of a mixing bowl.

Just like when making banana bread, the bananas you use for these easy muffins are important. We want the bananas to be tender and very ripe.

If your bananas have a lot of brown spots or are black, you’re on your way to making the best banana muffins of your life.

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I use a fork to mash the bananas. No mixer or fancy equipment required.

Step 3 – Combine the wet ingredients

Since I’m mashing the banana at the bottom of a larger bowl, I’ll add the rest of the muffin ingredients right in. For the remaining ingredients you will need:

Melted butter — Butter gives muffins a delicious buttery flavor. Banana bread without butter can be substituted with oil. The oil muffins won’t taste as rich, but the texture will be light and fluffy.

egg — an egg adds structure and tenderness to muffins. For eggless banana muffins, substitute a flax egg or aquafaba for the egg.

vanilla extract — I hardly cook anything sweet without a touch of vanilla extract. It adds richness and sweetness that sugar doesn’t offer.

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Melted butter, egg, and vanilla make these easy banana muffins tender, buttery, and delicious.

Step 4 – Combine everything and add chocolate chips

The final step for these muffins is to combine the dry ingredients with the wet ingredients and, as you add them, add the chocolate chips. I don’t know if you can see it in the pictures but I add mini chocolate chips to my banana muffins. The mini chips ensure that you always get a bite of chocolate.

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I also use mini chocolate chips to make banana bread. In this Chocolate Chip Banana Bread recipe, I like to combine small and regular chocolate chips.

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I love using mini chocolate chips so each bite contains little chocolate chips.

How long do they bake in the oven?

Muffins take 20-25 minutes to bake. Remove from the oven when the top is golden brown and a toothpick inserted into the center of a muffin comes out clean.

The cooking time is shorter for mini muffins. I plan 10 to 15 minutes.

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More banana recipes

If you like banana muffins, you will love banana bread! Here is our classic banana bread recipe.

For a lighter version of these muffins, check out our Healthy Blueberry Banana Muffins. In this recipe, we substituted butter for the olive oil, used whole wheat flour, and added blueberries instead of chocolate chips.

Our Perfect Banana Pancakes made with buttermilk, mashed bananas and spices are a real treat!

Use leftover bananas to make our Quick Banana Smoothie or Strawberry Banana Baked Oatmeal.

Updated recipe originally posted February 2012. Since it was posted in 2012 we have changed the recipe for clarity. – Adam and Joanne

Easy Banana Chocolate Chip Muffins

  • PREPARATION
  • COOK
  • TOTAL

For the best banana muffins, use very ripe bananas. If you can wait a day for golden, overripe, speckled bananas, they taste even better. Just before baking, we add mini chocolate chips. You can omit them or substitute them with regular chocolate chips or fruits like blueberries or strawberries.

12 muffins

Watch us at the recipe

will need

5 tablespoons (70 grams) unsalted butter, melted and slightly cooled

1 ½ cups (195 grams) all-purpose flour

1/2 cup (95 grams) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking powder

1/4 teaspoon sea salt

3 medium-ripe bananas, mashed with a fork, about 1 ¼ cups mashed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (130 grams) small or regular chocolate chips

addresses

    Heat oven to 350 degrees Fahrenheit. Line muffin tins with paper bags. This recipe makes 12 regular sized muffins.

    Whisk together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

    In another bowl, beat melted butter, mashed banana, egg and vanilla until well combined.

    Add the banana mixture to the bowl of dry ingredients, then stir with a fork. Don’t overmix.

    Add the chocolate chips.

    Fill the muffin cases 3/4 full. Bake 20 to 25 minutes or until a toothpick inserts and comes out clean.

Advice from Adam and Joanne

  • Expect a baking time of 10-15 minutes for the mini muffins.
  • Vegan/Egg-Free Banana Bread: Substitute a flaxseed egg for the egg. To prepare a flaxseed egg, mix 1 tablespoon of flaxseed meal (raw ground flaxseeds) with 2 1/2 tablespoons of water. Let sit for about 5 minutes to thicken, then use to replace the egg in the recipe.
  • Melted coconut oil or melted vegan butter can substitute for melted butter.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database calculator to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 bun / calories 227 / protein 3.2g / carbohydrates 33g / fiber 2.1g / total sugar 15.8g / total fat 9.6g / Saturated Fatty Acids 5.6g / cholesterol 28.9mg / sodium 164.7mg

AUTHOR: Adam and Joanne Gallagher



Article content is collected and compiled by:
en.intelnuc.com.vn

Source : inspiredtaste.net

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