01
Step 1
In a bowl, cream the butter until smooth, then mix in the powdered sugar.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
Add one room-temperature egg and beat for a couple of minutes, then add the second egg and beat again until everything is well combined.
03
Step 3
Stir in the vanilla extract and set the mixture aside.
04
Step 4
Mash the ripe bananas thoroughly with a fork, then add them to the batter and mix well.
05
Step 5
In a separate bowl, whisk together the flour and baking powder, then gradually fold these dry ingredients into the wet batter until just combined.
06
Step 6
Gently stir in the semi-sweet chocolate chips.
07
Step 7
Spoon the batter into a muffin tin, sprinkle a few extra chocolate chips on top, and bake at 180°C (350°F) for 25-30 minutes, or until a toothpick comes out clean.
08
Step 8
Let the muffins cool a bit before enjoying your soft, delicious banana treats!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use very ripe bananas for the best sweetness and moisture.
- Do not overmix the batter; stir just until combined to keep muffins tender.
- Check muffins a few minutes before baking time ends to avoid drying out.
Why you’ll love it
These muffins are moist and naturally sweet thanks to ripe bananas. They are quick to make and perfect for a healthy snack or breakfast. Plus, they appeal to both kids and adults with their soft texture and comforting flavor.
Serving ideas
Enjoy warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a cozy treat. Add some fresh fruit or yogurt on the side for a complete breakfast.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw before eating. Avoid refrigerating as it can dry them out.
