Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

These muffins taste just like banana bread—even more so than my usual banana muffins do. They are very tender, and absolutely delicious. I think they’re even better cool—so save the leftovers and enjoy them as dessert after dinner.

1 ½ cups (12 ounces) mashed, very ripe bananas—about 4 medium bananas
½ cup (3 ½ ounces) sugar
¼ cup (1 ¾ ounces) firmly packed light brown sugar
½ cup (1 stick, 4 ounces) unsalted butter, melted
¼ cup (2 ounces) whole milk
1 large egg
1 ½ cups (6 ½ ounces) all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

Preheat the oven to 350°F. Spray a 12-cup muffin pan with Baker’s Joy.

In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

In another medium bowl, whisk together the flour, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill each cup about ¾ full. Bake in the center of the oven for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

Recipe adapted from Baked.