Dessert: United States – Banana Chocolate Chip Muffins

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

3 large ripe bananas, mashed (about 1 1 / 2 cups (360 ml))
1 / 2 cup (120 ml) granulated sugar (3 1/2 oz (100 g))
1 / 4 cup (60 ml) packed light brown sugar (1 3/4 oz (50 g))
1 / 3 cup (80 ml) unsalted butter, melted and cooled (or vegetable oil) (5 tbsp (75 ml) + 1 tsp (80 ml))
1 large egg, at room temperature
1 tsp (5 ml) pure vanilla extract
1 1 / 2 cups (360 ml) all-purpose flour (6 3/8 oz (180 g))
1 tsp (5 ml) baking soda
1 tsp (5 ml) baking powder
1 / 2 tsp (2.5 ml) fine salt
1 / 2 tsp (2.5 ml) ground cinnamon (optional)
1 cup (240 ml) semisweet chocolate chips (6 oz (170 g))
1 / 2 cup (120 ml) chopped walnuts or pecans (optional) (2 oz (60 g))
Coarse sugar for topping (optional)

Show original ingredient measurements

3 large ripe bananas, mashed (about 1 1 / 2 cups / 360 ml)
1 / 2 cup granulated sugar (100 g)
1 / 4 cup packed light brown sugar (50 g)
1 / 3 cup unsalted butter, melted and cooled (or vegetable oil) (5 tbsp + 1 tsp / 80 ml)
1 large egg, at room temperature
1 tsp pure vanilla extract
1 1 / 2 cups all-purpose flour (180 g)
1 tsp baking soda
1 tsp baking powder
1 / 2 tsp fine salt
1 / 2 tsp ground cinnamon (optional)
1 cup semisweet chocolate chips (6 oz / 170 g)
1 / 2 cup chopped walnuts or pecans (optional) (2 oz / 60 g)
Coarse sugar for topping (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 375°F (190°C). Line a 12-cup (2.88 L) muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the banana mixture and gently fold until just combined. Do not overmix. Fold in the chocolate chips (and nuts, if using).
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired.
Bake 16–20 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid chocolate when testing).
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool slightly. Enjoy warm or at room temperature. Store airtight at room temperature up to 2 days or freeze up to 2 months.

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together the mashed bananas, granulated sugar, brown sugar, melted butter, egg, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the banana mixture and gently fold until just combined. Do not overmix. Fold in the chocolate chips (and nuts, if using).
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle tops with coarse sugar if desired.
Bake 16–20 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid chocolate when testing).
Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool slightly. Enjoy warm or at room temperature. Store airtight at room temperature up to 2 days or freeze up to 2 months.