Chocolate Chip Banana Bread Muffins
A delightful fusion of moist banana bread and rich chocolate chips. These homemade muffins are perfect for breakfast or a sweet snack. Easy to make and even easier to enjoy!
Equipment
- 1 stand mixer with a whisk attachment or a large mixing bowl and whisk
- dry measuring cups for dry ingredients
- liquid measuring cup for measuring wet ingredients
- 1 cookie scoop 3 tbsp size is what I use
- 1 muffin pan
- muffin cup liners optional but convenient
Ingredients
- 2 cups flour unbleached all purpose preferred
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup unsalted butter room temperature OR in a pinch, melted will work also
- ½ cup raw cane sugar or white sugar
- ¼ cup light brown sugar dark will also work
- ¼ cup Better Body Foods Superfood Blend optional
- 2 eggs room temperature see notes for a quick method to get eggs to room temp.
- 2 tsp vanilla extract
- 4-5 over ripe bananas
- 3 tbsp orange juice OR 2 tbsp lemon juice
- the zest of a orange optional
- ¾ cup chopped walnuts optional
- 1.5 cups chocolate chips optional
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Instructions
- Preheat your oven to 350 degrees F.
If your butter is room temperature:
- Cream the softened butter with the sugars until it's nice and fluffy.
- Next, add the eggs one at a time and mix after each addition. Then add the bananas, vanilla extract, lemon or orange juice, orange zest, and again, mix until well combined.
- Now add the rest of the dry ingredients and fold in until just combined.
- Prepare your muffin pan with muffin liners or grease it.
- Lastly, fold in the chocolate chips and nuts (if you're using them) and bake in a muffin pan at 350 degrees F for 20-25 minutes.
If your butter is cold:
- Melt the butter.
- Mash the bananas.
- Add the sugars and vanilla extract to the bananas and mix well.
- Next, add all of the dry ingredients and mix gently until combined.
- Then slowly incorporate the melted butter.
- Now, add the eggs and lemon or orange juice and zest if you're using it.
- Lastly, fold in the chocolate chips or chunks and nuts if you're using them.
- Prepare your muffin or bread pan.
- Bake muffins for 20-25 minutes.Bake bread for 1 hour and check to see if it's cooked through. If not, bake for an additional 10-15 minutes. You could also tent it with tinfoil to speed up the baking time.
Notes
QUICK METHOD FOR GETTING EGGS TO ROOM TEMP: Place the eggs in a bowl of warm (NOT HOT) water for approximately 5 minutes.
Storing the muffins or bread loaf: Store in an airtight container or cake stand at room temperature for 3-4 days, OR the refrigerator for up to a week. You could freeze this recipe for up to 3 months once it's cooled to room temperature. If freezing a loaf, slice beforehand and wrap each slice individually before putting it in the freezer. For muffins, place in a single layer on a baking sheet and put into the freezer for 20 minutes. Then remove them and either wrap them individually or put them into a large zip lock bag.
Reheating: I prefer to reheat muffins or bread slices in the oven at a temperature of 350 degrees F.
