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From Haley’s kitchen

Moist Chocolate Chip Banana Muffins

Ripe bananas are your secret to moist muffins, so don't skip the brown spots. Fold in the chocolate chips last and stop mixing as soon as they're just combined, so you keep the batter tender and avoid overdeveloping the flour.

Moist Chocolate Chip Banana Muffins
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Moist Chocolate Chip Banana Muffins

Yield: 18 muffinsPrep: 5mCook: 18mTotal: 23m

Gather

Ingredients

  • 4 ripe bananas They don't have to be black, just ripe is fine!
  • 1/3 cup melted butter
  • 2/3 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1 cup chocolate chips of choice

Let’s cook

Steps

  1. Preheat oven to 350 degrees F.
  2. Fill your muffin tin with liners and lightly spray the inside on the liners with cooking spray.
  3. Peel and smash bananas in a bowl.
  4. Pour in melted butter and continue to mix untill smooth and not chunky.
  5. Add in your sugar, almond extract and egg. Mix until combined.
  6. Add your salt, baking soda and flour.
  7. Fold in the chocolate chips, dont overmix here.
  8. Bake for 18 minutes. Do the toothpick test to see if they need 1 or 2 more minutes. 18 was perfect for me, because they were still a titch gooey and moist (:

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