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Banana Chocolate Chip Muffins | Can't Stay Out of the Kitchen

Banana Chocolate Chip Muffins

Teresa Ambra
These lovely muffins are great for breakfast or dessert! Lots of chocolate chips soften during baking causing these muffins to become ooey, gooey and delicious. You and your family will be salivating over these delectable muffins.
4.15 from 42 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 13
Calories 332 kcal

Equipment

  • 1 12-tin regular muffin pan and one 6-tin regular muffin pan
  • 1 large mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 plate
  • 1 fork
  • muffin liners if desired

Ingredients
  

  • 1 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2/3 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large ripe bananas mashed (or 3 small-medium bananas)
  • 1 large egg
  • 1/2 cup unsalted butter melted (1 stick)
  • 1 tsp. vanilla extract
  • 1/4 cup 2% milk I used 2% but any kind will work
  • 1 cup semi-sweet chocolate chips
  • 1 cup chocolate chips for top of muffins

Instructions
 

  • Preheat oven to 425°.
  • Melt butter in large mixing bowl.
  • Add granulated sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl with a whisk.
  • It's okay to leave chunks of banana in the batter.
  • Add flour and 1 cup of chocolate chips.
  • Stir gently with a wooden spoon just until combined.
  • Don’t overmix the batter.
  • Spray 13 muffin tins with cooking spray.
  • Spoon batter evenly into each muffin tin.
  • Sprinkle additional chocolate chips over top of batter.
  • (I added close to 10 chocolate chips on top of each muffin).
  • Bake at 425° for 5 minutes.
  • Reduce temperature to 350°.
  • Continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean.
  • Cool.

Notes

NOTE: The secret to having muffins that raise perfectly every time is to start the baking at a high temperature (425°), and then lower the temperature to 350° after 5 minutes. This allows the muffins to raise properly. If you bake muffins at a steady 350° for the whole length of baking time, they will usually be flat on top.
 
NOTE: The butter must be melted or the recipe does not work as well.
 
Recipe source: adapted from Epicurious.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 332kcalCarbohydrates: 43gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 108mgPotassium: 223mgFiber: 2gSugar: 26gVitamin A: 264IUVitamin C: 2mgCalcium: 65mgIron: 2mg
Keyword bananas, breakfast, brunch, chocolate, chocolate chips, muffins
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