I’m not sure why it’s taken me so long to post but this has been my go-to banana muffin recipe since forrr-evvv-errr. I’ve slowly perfected it over time and it seems worth sharing! We have two chocoholics in my house and two people who don’t love it…to keep the peace, I make a full batch of the muffin mix, keep half of it plain, then mix my mini chocolate chips into the second half of the batch. We’re all about compromises over here and this recipe is a real crowdpleaser. I hope you love these little bites of sweet banana goodness as much as we do! XOXO
INGREDIENTS
4 small or 3 large, ripe, mashed bananas
1/3 cup butter, melted, then cooled
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
pinch of salt
1 1/2 cups all-purpose flour
mini chocolate chips (optional) – use 1 cup if you’re making a full batch / only use 1/2 cup of mini chips if you’re making half of the batch plain and half with chocolate chips
DIRECTIONS
Start by preheating the oven to 350 degrees and get a muffin pan ready. This year I bought a silicone muffin pan and it’s a total game-changer…no need to spray, use cups, or anything!
- Peel then mash bananas and throw them into a big bowl
- Wondering how ripe is RIPE? These guys are just right…dark brown/black on the outside, still light on the inside and smell super sweet
- Add in the melted butter and smash together with a fork until well blended and smooth (not chunky)
- Add the sugar, egg and vanilla, then mix until combined
- Stir in the salt and baking soda
- Add the flour in small batches, try not to overmix
- If you’re doing a full batch of plain banana muffins, you’re good to start filling the muffin pan
- If you’re doing a full batch with chocolate chips you can add those in now, too, then fill your pan
- I use a 1 tablespoon cookie scoop to make sure the cups are filled evenly
- Divide your mixture into the muffin tin/cups
- Bake until a cake tester or toothpick comes out cleanly (about 18-20 minutes
- When they’re done baking, let cool for at least a few minutes before removing from the pan
- Enjoy!
RECIPE NOTE: Sometimes I like to make a double batch and freeze some for later. To freeze, you can place the muffins in a freezer bag or tightly wrap them with freezer wrap, getting out as much of the air as possible. They can be stored for up to 2 months and then thawed at room temperature (or microwaved on high for about 20 seconds, each) when you need them.
MOM TIP: In the morning, pull these straight from the freezer and into school lunchboxes so they’re ready to eat by lunchtime!