epicurious4.3
Banana Chocolate Chip Muffins
Choc-full-of-chocolate chips, these banana muffins turn overripe fruit into a satisfying breakfast or snack you can take on the go.
👥 12 Servings⏱️ Prep & Cook: 10 min🔥 Cook: 10 min👤 Evelyn’s Coffee Bar📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place rack in center of oven; preheat oven to 350°F. Line the wells of a standard twelve-cup muffin tin (with ⅓-cup wells) with paper liners.
2
Whisk 1½ cups all-purpose flour, ⅔ cup sugar, 1½ tsp. baking powder, and ¼ tsp. kosher salt in a large bowl to combine. Mash 2 large bananas in a medium bowl and measure out 1 cup. Freeze extra banana to use in a smoothie, then whisk 1 cup of mashed banana with 1 large egg, ½ cup (1 stick) melted butter and ¼ cup whole milk in the bowl to combine. Stir banana mixture in dry ingredients just until blended (do not overmix). Stir in ¾ cup semisweet chocolate chips or 1 (4½ oz.) dark chocolate bar, chopped and sifted.
½ cups all-purpose flour1½ cup (1 stick) unsalted butter, melted½ tsp. baking powder1large egg, room temperature1
3
Divide batter among prepared muffin cups, filling each muffin liner about ¾ full. Bake muffins until tops are pale golden and tester (such as a toothpick) inserted into center comes out with some melted chocolate attached but no crumbs, about ⏱️ 32 minutes. Transfer muffins to wire rack to cool. Do Ahead: Muffins can be baked, cooled, then stored in an airtight container at room temperature up to 3 days, or frozen up to 3 months. Editor’s note: This recipe was first printed in the March 1999 issue of Bon Appétit, and first appeared online on Epicurious. Head this way for more of our best muffin recipes →
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