Soft Moist Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 super ripe bananas, mashed with a fork
02 -
1/2 cup softened unsalted butter
03 -
2 large eggs, slightly beaten, at room temp
04 -
2/3 cup white sugar
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 teaspoon baking soda
07 -
1/2 teaspoon salt
08 -
1 1/2 cups plain flour
→ Add-Ins
09 -
1 cup chocolate chips (reserve some for topping)
# Instructions:
01 -
Set the oven to 350°F and pop paper liners into a muffin tray that holds 12.
02 -
Use a bowl to blend sugar with the softened butter until nice and creamy. Throw in the eggs and stir till it's combined.
03 -
Stir in the mashed bananas along with the vanilla extract until it all looks smooth.
04 -
In another bowl, mix together the flour, salt, and baking soda using a whisk.
05 -
Take the dry mixture and slowly add it into the wet one, stirring gently until just blended together.
06 -
Gently fold in 3/4 cup of the chocolate chips, saving some for later.
07 -
Pour the batter evenly into the muffin liners. Sprinkle the remaining chocolate chips on top.
08 -
Place on the middle oven rack and bake for 25 to 30 minutes. You'll know they're done when the tops are light brown, and a toothpick comes out clean.
09 -
Let the muffins rest in the tray for about 5 minutes. Then, move them to a cooling rack to finish cooling.
# Notes:
01 -
Swap chocolate chips with chopped nuts or dried fruit like raisins if you'd like.
02 -
Got frozen bananas? Thaw them, blot off the extra moisture, and use those!
03 -
Keep muffins fresh for up to 5 days in a sealed container or freeze them for 3 months.