These banana chocolate chip muffins are quick to make, full of banana flavor, eggless blueberry muffins’t too sweet, and have crunchy tops, and they taste just like banana bread! They are delicious with or without the chocolate chips, or you can replace the chocolate chips with nuts.
The best recipe for classic bakery style banana chocolate chip muffins with crunchy tops. They are full of banana flavor and taste just like banana bread! These muffins are the kind you wish to find in any bakery to go with your morning coffee. They are so easy to make, they’ll be ready in 10 minutes. They make a great midday snack.
They come together quickly and they are super easy to make. Mix just until the ingredients are combined, because over mixing can make the muffins dry and dense. How to Get The Best Banana FlavorI use 3 large bananas to get lots of banana flavor. The riper they are, the better because they are moister, and sweeter that way, so use very ripe bananas. Mash the bananas with a fork until there are no big chunks left and the batter is smooth. The muffins taste like banana bread in muffin form, and they are extra moist.
Grease muffin pan cups or line them with liner papers. In a large bowl mix together flour, baking soda, salt, and sugar. In a medium bowl, whisk together egg, mashed bananas, and melted butter. Pour the egg mixture into the flour mixture and mix as little as possible, just until combined. Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer to a wire rack and let cool for 10 minutes before removing from pan.
Muffins will keep fresh and moist for 3 days at room temperature or in the fridge. I loved your muffins so much! Personally, I added a little bit of an orange zest and its juice because it was getting old and was last one. I’m so glad to hear Tomi, thank you!