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Easy Chocolate Banana Muffins

Delightfully moist muffins combining rich chocolate and sweet banana, perfect for family gatherings and quick treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 pieces ripe bananas Make sure your bananas are ripe for maximum sweetness.
  • 1 cup sugar
  • 1/3 cup melted butter
  • 1 piece egg
  • 1 teaspoon vanilla extract Infuses great aroma.
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup all-purpose flour Make sure to measure accurately for the perfect rise.
  • 1/2 cup chocolate chips Can substitute with nuts or dried fruits.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even cooking.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth, leaving some small lumps for texture.
  3. Add melted butter, sugar, and egg to the mashed bananas. Mix until everything is nicely blended.
  4. Stir in vanilla extract.
  5. In a separate bowl, whisk baking soda, salt, and flour until thoroughly mixed.
  6. Gradually add the dry ingredients to the banana mixture, mixing gently until just combined.
  7. Fold in the chocolate chips until evenly distributed.
  8. Grease a muffin tin or line it with paper liners, and fill each muffin cup about two-thirds full with batter.
  9. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store at room temperature for 2-3 days. Refrigerate for up to a week or freeze for 3 months. To reheat, microwave for 10-15 seconds or warm in the oven at 350°F for a few minutes.