Fluffy Chocolate Chip Banana Muffins

When I was younger, I’d eat at least 2 bananas a day. Aside from berries, bananas are my all time favorite fruit, which I feel like is uncommon. But, in my opinion, bananas are overlooked. Yes, many people love the banana and peanut butter combo, and so many people love banana bread, and a ton of people put bananas in their smoothies, but when is banana ever the main character? The star of the show? I’ve been trying to give bananas their main character moment for a HOT minute, they’ll always be number 1 in my heart.

But not only are bananas my favorite fruit, they’re also one of my favorite ingredients, like many so many other people! Bananas have this amazing quality to them that just somehow adds the perfect sweetness and moistness (yes, I said it) to anything we bake with them. It’s just magical, and they can do SO much more than banana bread smoothies!

I made these a few days ago and Chad & I have singlehandedly eaten the entire batch in two days. The fluffiness, the slight crunch on top, the extra little hints of chocolate sprinkled throughout… they are my ideal muffins!

Fluffy Chocolate Chip Banana Muffins

3 from 2 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• 1 Ripe Banana, mashed

• 1/2 c Butter, melted & cooled

• 3 Tbsp Almond Milk (or dairy milk)

• 1/3 c Brown Sugar

• 1/4 c Cane Sugar

• 1 Egg

• 1 cup All Purpose Flour

• 1/2 tsp Salt

• 1/2 tsp Baking Soda

• 1/2 tsp Baking Powder

• 1 Tbsp Granulated or Cane Sugar (for sprinkling over muffin tops – optional)

Directions

• Preheat oven to 350 degrees Fahrenheit & line a muffin tin – set aside.
• Next, in a large bowl, mix flour, salt, baking powder and baking soda. I like to sift these ingredients together to make for a finer mixture.
• In a separate mixing bowl, add mashed banana, melted butter, almond milk, brown sugar, cane sugar & egg. Mix the wet ingredients until combined.
• Add your dry ingredients to the wet mixture and fold together until wet and dry ingredients are combined. Try not to over mix here, and instead gently fold to ensure a lighter, fluffier texture! Fold together until no pockets of dry ingredients remain.
• Next, scoop muffin batter into each cup in the muffin tin, almost all the way full.
• Sprinkle granulated or cane sugar over the tops of the muffins for a slightly crunchy top. This step is optional, but I like a bit of crunch. 🙂
• Bake for 24-25 minutes, or until a toothpick comes out clean. Once the muffins are done baking, remove from the oven and let them cool for 15 – 20 minutes and enjoy!

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable