Easy Banana Muffins
- PREP 10min
- COOK 20min
- TOTAL 30min
For the very best banana muffins, use ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas. Just before baking, we fold in a mixture of regular and mini chocolate chips. You can leave them out, use one or the other, or use fruit or nuts like blueberries or walnuts. For more like this, see our banana bread or chocolate chip banana bread!
You Will Need
3 ripe medium bananas, mashed, about 1 ¼ cups
5 tablespoons (70g) unsalted butter, melted and cooled slightly
1 ½ cups (195g) all-purpose flour
1/2 cup (95g) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130g) chocolate chips, try a mix of mini and regular chocolate chips
Directions
Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins.
Whisk the flour, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the mashed banana, melted butter, brown sugar, egg, and vanilla until blended.
Stir the banana mixture into the dry ingredients until you no longer see streaks of flour.
Stir in the chocolate chips.
Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.
Adam and Joanne's Tips
- Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months.
- Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes.
- Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter.
- The nutrition facts provided below are estimates.