Packed with chocolate chips and fresh bananas these chocolate chip banana muffins are a flavorful and tasty option for breakfast, as a snack, or for dessert.
Preheat oven to 425°F. and grease a 12-cup muffin tin with baking spray or line the muffin pan with muffin liners.
In a medium bowl, combine flour, baking soda, ground cinnamon, and salt. Set aside.
In a microwave-safe bowl, melt the butter.
Pour the melted butter into a large bowl and beat in the melted butter, granulated sugar, and egg.
Beat in the mashed bananas and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Gently stir in the chocolate chips.
Fill the muffin tins ¾ of the way full and bake in the preheated oven at 425° F for 5 minutes.
Reduce temperature to 375°F and bake for an additional 13 minutes. Do not open the oven during this time.
Check the center of the muffins with a toothpick. Only moist crumbs should be left on the toothpick.
Remove the muffins from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.
Notes
For the best results, use over-ripe bananas as they produce a higher sugar content and maximum banana flavor. Black bananas and brown bananas create the best banana muffins.