Chocolate Chip Banana Bread Muffin Recipe

Chocolate Chip Banana Bread Muffin Recipe – Classic banana cookies get a sweet upgrade with melted semi-sweet chocolate chips in every soft, moist and tender bite! A simple trick will help these muffins to be baked and at the same time dense and tasty inside. You will want to make it again and again for breakfast or snack or whenever.

It’s the simple things in life that are worth repeating. These cookies are one of them. They might not win any beauty awards, or put together a team of chefs, but that’s what makes them so great and convenient – ​​they’re sweet and classic and anyone can cook them. We love making them every week for a special breakfast or snack, and it brings a smile to my face to see how much everyone enjoys them!

Chocolate Chip Banana Bread Muffin Recipe

Chocolate Chip Banana Bread Muffin Recipe

I like to think of these cookies, and most cookie recipes in general, as a 3-step process: mix, pour, bake. It’s really easy, and that’s what makes this recipe so accessible for everyday baking. Here’s what you need to do:

Most Requested Banana Chocolate Chip Muffins Recipe

Did you know that the secret to baking long bakery-style cookies with a dome-shaped muffin top lies in the temperature of the oven? Instead of baking your muffins at the same temperature all the time, bake them at a higher temperature first, then lower the temperature to finish baking. The initial high temperature helps to bake the muffin well and a lot, and the low temperature helps to bake without burning.

To get the tall muffins in this recipe, bake the muffin batter at 425°F for 5 minutes, then reduce the oven temperature to 350°F for the remaining 15 to 18 minutes. So easily!

As with most baked goods that contain bananas, you’ll want to use overripe bananas for this recipe. I like to use a banana that is past the mottled state, almost into full brown territory, where the banana itself is still yellow inside but very soft and fragrant. You can also use spotted bananas with great results.

If you want to make these muffins right away, but don’t always have ripe bananas, here’s my advice: buy a bunch of bananas, let them overripe, then peel and transfer to a resealable plastic bag. Freeze bananas for up to 2 months. When you’re craving banana muffins or banana bread, remove as many bananas as you need from the bag, let them come to room temperature, then use them in your recipe.

One Bowl Banana & Chocolate Chip Muffins Recipe

You can also freeze these muffins to store them when needed. To do this, let the muffins cool completely, then transfer them to a resealable plastic bag. Freeze the muffins for up to 3 months. To serve, remove the muffins from the bag and let them come to room temperature.

If you need easy cooking, look no further than this recipe. In less than 30 minutes, you will enjoy chocolate banana muffins.

Soft, moist and dense banana muffins filled with chocolate chips! This easy muffin recipe comes together in just half an hour and is perfect as a snack or breakfast (or both). Classic Desserts / Desserts / Easy / Fruit Desserts / Less than 15 minutes / Quick Muffins and Breads / No Mixer / Quick Banana Chocolate Chip Muffins November 2, 2017

Chocolate Chip Banana Bread Muffin Recipe

These Banana Chocolate Chip Muffins are quick to make, full of banana flavor, not too sweet, and have a crunchy topping that tastes just like banana bread! Delicious with or without chocolate chips, or you can replace the chocolate chips with nuts.

Chocolate Chip Banana Oat Muffins

These muffins are the kind you want to find in any bakery to eat with your breakfast coffee. It is very easy to make and ready in 10 minutes. They make a great afternoon snack. Or a morning snack. Or a late night snack!

This is the best banana chocolate chip muffin recipe out there, if you ask me! They come together quickly and are very easy to make. No fancy materials and equipment. Simply mix all the dry ingredients in one bowl (flour, baking soda, salt, and sugar) and the rest in another, then mix the two together. Mix to combine, as too much batter can make the muffins dry and dense.

I used 3 large bananas to get a lot of banana flavor. The riper the better because it’s moister and sweeter, so use very ripe bananas. Mash the banana with a fork until there are no large lumps and the mixture is smooth. The muffins taste like banana bread and are moister. This handmade version of my favorite banana bread is moist, flavorful, and loaded with crunchy pecans and mini chocolate chips (trust me, chocolate banana bread is even better).

These Banana Bread Muffins are perfect for a morning or afternoon snack when you need something to tide you over until your next meal. Personally, I’d rather eat a banana bread muffin than a granola bar any day.

These Chocolate Chip Banana Bread Muffins Can Be Breakfast Or Dessert

Bananas never go bad in our house, even the smoothest brown-skinned fruit always makes its way into some kind of quick bread. However, have you ever noticed that quick bread doesn’t actually cook quickly? Baking a whole loaf may take up to an hour!

But these quick and easy banana bread muffins actually deserve the quick bread name: their compact size means you can go from purée to bite in less than 30 minutes (okay, maybe 40…you might want Let them cool slightly before you dig in). However, compared to the almost one-hour baking time of most bread recipes, it’s a significant time saver.

If you ask me, banana bread might be one of the main food groups (along with fries, tacos, matcha, and chocolate). (Yes. That’s right.)

Chocolate Chip Banana Bread Muffin Recipe

These soft and delicious muffins stay moist for days (6 days later I had 1 muffin left and it was still as moist as the day it was baked). Must be banana magic or something because regular cookies never store that well.

Chocolate Chip Banana Muffins Recipe

By luck (well, if we’re being technical about it, it’s really basic geometry, not luck), most banana bread recipes made in a standard loaf pan will yield close to a dozen muffins. This is true whether you’re making basic bread, double chocolate, peanut butter chocolate chip, or even black sesame swirls…all of these banana bread recipes can easily be made as cookies instead of bread.

Conversely, if you want a whole banana bread, you can make this muffin recipe in a standard pan.

This recipe is almost identical to my original banana bread recipe, only baked in separate muffin tins. Oh, and even though I hate nuts in banana bread, I chose to include them here, but pecans, not pecans (which I still feel very strongly about not using in baked goods).

There’s also a few spoonfuls of yogurt, which helps the texture and moisture of the bread, while adding a little extra acid for the baking soda to do its job.

Easy Vegan Chocolate Chip Banana Muffins Recipe

This combination is completely customizable. Although I have strong feelings about walnuts in my baked goods (brownies, I’m looking at you), I find walnuts to be a nice addition, but other nuts work well in their place. Chocolate chips are also optional, although I don’t know why you would leave chocolate out of anything, but hey, you do.

The best bananas for banana bread are the ones you thought you’d throw away yesterday but forgot. Bananas are so spoiled that you would never think of eating them raw.

You can also freeze ripe bananas if you find you need to use a ton (I think with grocery delivery this year, everyone mistakenly ordered 7 banana snaps instead of 7…or maybe just We’re?)

Chocolate Chip Banana Bread Muffin Recipe

To freeze bananas, peel them and cover in a sealed bag or container, label and freeze for up to 6 months. I bag mine with the same amount I use to make banana bread, so 2-3 bananas per bag. Thaw them in the fridge overnight, and although they’ll be a little runny, they’ll be ready to bake the next day for a perfect, delicious banana bread.

Banana Chocolate Chip Muffins Recipe

I have to say, this tulip paper makes an ordinary muffin special. You can buy pre-formed tulip paper in different colors (this is the exact newspaper I used).

You can also make your own: just cut a 6-inch square of parchment paper and press it into your muffin tin using a juice or tart glass (something with a flat bottom slightly smaller than the bottom of a muffin cup). china

Plain cookie wrappers are great here too, although I find you can’t fill them all the way

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