Make use of your overripe bananas to make Banana Muffins Chocolates that isn’t only healthy, but also tasty. The recipe has all the best combinations you want – the moist and soft Banana Muffins put together with the tasty and melty choco chips. This recipe is a great one to create a fresh and new baking type of the classic banana bread. If you want something fun and fulfilling, this one would be a great alternative to try.
This Banana Muffins Chocolates recipe only takes 5 minutes to prepare and 25 minutes to cook. So, you only need 30 minutes in the overall time to cook everything. You can enjoy 12 servings of muffins – perfect for your breakfast or snack time.
How to Make
To make the Banana Muffins Chocolates recipe, you need to:
- Preheat the oven first up to 350 degrees Fahrenheit. Make sure to line the muffin tin (enough for 12) with the paper liners
- By using a mixing bowl, mix together 2/3 cup of sugar with 8 tablespoons of softened butter. And then add the already beaten eggs.
- Add the bananas as well as the vanilla extract. Mix them together until everything is blended well
- In another bowl, whisk together all the dry ingredients: a teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ cups of flour.
- Then add the dry ingredients to the wet ingredients until everything is incorporated
- Add the chocolate chips – but only ¾ cup of them. Then divide the batter into the muffin tin evenly. Sprinkle the remaining choco chips on the top.
- Bake it at 350 degrees Fahrenheit within the center rack – do it for 25 minutes to 30 minutes
- Wait until the top is golden. When you perform the toothpick test, it should come out clean.
- Your muffin is ready!
- use the very ripe bananas. Overripe bananas are even better. The problem with underripe bananas is that they won’t be easy to mash – resulting in difficulty in incorporating them well in the batter
- Be generous on the butter. NEVER skip it. This recipe doesn’t use any liquid stuff, so the softened butter is the only thing that can make the muffin moist and soft. At least, use the amount as written on the ingredients and don’t reduce it
- Don’t bake it too long or over-bake. 25 minutes are long enough. You should start doing the toothpick test after it has baked for15 minutes. If it is already clean, stop. Only keep on baking if you still see wet batter.
- You can always substitute the choco chips with others. If you use toasted chopped walnuts, then you are making banana nut muffins. If you use raisins, then you are making banana raisin muffins. Feel free not to use anything if you prefer the basic and classic banana muffin. After all, the ripe bananas are still great to deliver a natural banana flavor that has its own natural sweetness and moisture. You can still make moist and tender muffin.
- If the bananas are already ripe or even overripe, but you aren’t ready to make them just yet, you can always freeze them. Peel them off and then keep them in a Ziploc. Put them in the freezer. If you are about to make the muffins, thaw them first completely until they have reached a room temperature. Or you can move them to the refrigerator first overnight. Frozen bananas have more moisture. You want to peel them and then pat them dry lightly with paper towels so any excess liquid can be removed. Then, they are ready to use!
If you like banana and you have a lot of overripe ones, it doesn’t hurt if you make yourself Banana Muffins Chocolates – it would be a treat to yourself and the entire family.Print
You want to make tender and moist banana muffins, not the hard and difficult-to-chew one. In order to achieve it, you want to Ingredients.
- ½ cup of unsalted butter (more or less around 8 tablespoons). Soften it first
- 2/3 cup of granulated sugar
- 3 very ripe bananas. Try to mash them coarsely with the fork
- 2 big eggs on room temperature. You should lightly beat them first
- ½ teaspoon of salt
- A teaspoon of vanilla extract
- A cup of chocolate chips. You can use the semisweet one – divide it
- A teaspoon of baking soda
- 1 ½ cups of all-purpose flour
Preheat the oven to 400F degrees and line a muffin pan with papers.
In a large bowl whisk together the flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, whisk the sugars, melted butter, eggs, vanilla extract and sour cream.
Stir in the mashed bananas.
Gently fold the flour mixture into the dry ingredients followed by the chopped walnuts.
Spoon the batter into the prepared muffin tin.
Bake for 5 minutes at 400F degrees. Without removing the pan from the oven, turn the oven down to 375F and continue baking for 10-12 minutes or until an inserted toothpick comes out clean.
For less sweet muffins, use 1/2 cup white sugar and 1/4 cup brown sugar.
3 large bananas should be about 1 1/2 cups mashed.
Muffins are best enjoyed the same day that they’re baked. Store leftovers in an airtight container at room temperature for up to 3 days.
- Serving Size: 12 muffins
- Calories: 276kcal
- Sugar: 17g
- Sodium: 241mg
- Fat: 13g
- Saturated Fat: 6g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 276kcal
Keywords: Banana Muffins Chocolates Recipes