Chocolate chip banana muffins are super fluffy and perfect for breakfast or snacks. They are made with leftover ripe bananas and ready in less than 30 minutes.
Preheat the oven to 180C / 350F and line a 12 muffin pan with a regular muffin liners.
Mash the bananas coarsely using a fork then set aside.
In a mixing bowl, cream together the butter and sugar.
½ cup butter, ⅔ cup sugar
Add the eggs; one by one, then the vanilla extract and mix. Follow by adding the mashed bananas, mix.
2 large eggs, 1 teaspoon vanilla extract, 3 bananas
After that add flour, baking powder, baking soda and salt, mix.
1 ½ cup plain flour, pinch of salt, 1 teaspoon baking soda, 1 teaspoon baking powder
Finally add the dark chocolate chips, stir.
1 cup dark chocolate chips
Divide the batter between the 12 muffin liners and bake for 25-27 minutes.
Let the muffins cool down then sprinkle the powdered sugar on top.
1 tablespoon powdered sugar
Notes
I am using a regular muffin liner, however. If you are using large or mini muffin liners, the baking time will vary; for example, for the large muffins, I’d expect they will bake in 25-28 minutes and for the mini muffins 12 to 15 minutes.