Light and fluffy chocolate chip banana muffins – perfect if you are craving a sweet treat for breakfast or snack.
- 1 + ¾ cup of maida /all purpose flour
- ½ cup of granulated white sugar
- ¼ cup of light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 over ripe bananas
- ½ cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
½ cup white chocolate chips
- Preheat the oven to 350 F.
- Grease the muffin cups in the muffin tray with butter spray or line them with paper cups. Set the tray aside.
- Take all the dry ingredients (flour, white sugar, brown sugar, baking powder, baking soda, salt) in one bowl, mix them well, and set the bowl aside.
- Take all the wet ingredients (bananas, butter, eggs, vanilla extract) in another bowl, mix them well.
- Once the dry and the wet ingredients are well mixed in their respective bowls, combine the dry and the wet ingredients, and mix well.
- Finally add the white chocolate chips into the batter, and mix them in too. The chocolate chip banana muffin batter is ready.
- Now fill this muffin batter in the greased or paper lined muffins cups till the cups are about 3/4th full (because the batter will rise during baking), as evenly as possible (I use ice cream scoops to measure the batter).
- Bake at 350 F for 20-25 minutes. Test if the muffins are ready by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are ready.
- At this point, if you want the upper crust of the muffins to be a little crispy then put the muffins back in the oven & broil for 1-2 minutes.
- Serve warm.
I have tried replacing the white sugar in this recipe with all brown sugar, and even with jaggery powder – keeping the quantities the same – i.e. ¾ cup of brown sugar or ¾ cup of jaggery powder, instead of ½ cup of white sugar & ¼ cup of brown sugar. And I’ve found that while the muffins will look and taste slightly different, they are still very delicious, and slightly more healthier.
My family loves white chocolate, so I have used white chocolate chips, but you can use dark chocolate, milk chocolate or semi sweet chocolate chips instead of white chocolate chips.
- This recipe calls for over ripe bananas. And while you can use slightly over ripe bananas, I’ve found the more over ripe the bananas are (without getting spoilt), the better the muffins taste.
- It’s ideal if the butter is softened at room temperature, so I usually keep the refrigerated butter out on the kitchen counter the night before, if I am planning to make muffins for breakfast. But in a pinch (in case you forgot to keep the butter out), you can melt the butter on the stove, and then let it cool to room temperature.
- It’s also ideal to have the eggs be at room temperature. Which is why I usually keep the eggs out right along with the butter. But with eggs, just an hour or so at room temperature would be better than right out of the fridge. Again, in a pinch, you can warm the refrigerated eggs by running them through warm water for a couple of mins.
- But it’s best to always use room temperature butter & eggs as they bind together better, resulting in a smooth even batter.
- You can store banana muffins at room temperature for 2-4 days, in the fridge for upto a week, and freeze it for 2-3 months. So long as you first let it cool down completely, then tightly wrap it in food grade plastic, and (for fridge & freezer) store it in a sealed food grade plastic bag, after letting all the excess air out.