Fluffy Banana Chocolate Chip Muffins Recipe: Breakfast Bliss

Crafting delectable banana and chocolate chip muffins brings pure morning magic to your kitchen.

Sweet aromas will drift through every corner, promising something spectacular.

Ripe bananas mixed with rich chocolate create an irresistible combination that feels like a warm culinary hug.

Simple ingredients dance together, turning ordinary moments into extraordinary experiences.

Crisp edges and soft centers make these muffins impossible to resist.

Each bite delivers comfort and happiness in perfect harmony.

You deserve a treat that sparks joy and delights your senses.

Why Mary Berry Banana And Chocolate Chip Muffins Are A Favorite

• Savor Quick Comfort: These muffins deliver pure joy with minimal kitchen effort, perfect for sudden sweet cravings or breakfast surprises.
• Rescue Overripe Bananas: Transform sad, browning bananas into delectable treats, reducing food waste while creating something deliciously memorable.
• Kid-Friendly Baking Adventure: Simple ingredients and straightforward steps make this recipe an excellent opportunity for children to learn cooking skills and enjoy tasty results together.
• Customize with Ease: Swap chocolate chips for nuts, add cinnamon, or include different mix-ins to match your mood and pantry supplies, making these muffins wonderfully adaptable.

Everything You Need For Mary Berry Banana And Chocolate Chip Muffins

• All-Purpose Flour: A key base that provides structure and texture to the muffins.
• Baking Soda: Helps the muffins rise and become light and fluffy.
• Salt: Enhances the overall flavor of the muffins.

• Ripe Bananas: Adds natural sweetness, moisture, and a rich banana flavor to the muffins.
• Granulated Sugar: Provides sweetness and helps with the caramelization process.
• Vegetable Oil: Keeps the muffins moist and tender.
• Egg: Binds the ingredients together and adds richness.
• Vanilla Extract: Adds depth and enhances the overall flavor profile.

• Chocolate Chips: Brings bursts of chocolatey goodness and adds delightful texture to the muffins.

How To Bake Mary Berry Banana And Chocolate Chip Muffins

Step 1: Fire Up the Oven

Crank your oven to 375°F. Grab a muffin tin and line it with colorful paper liners, creating a cozy home for your soon-to-be delicious muffins.

Step 2: Craft the Dry Mixture

• All-purpose flour
• Baking soda
• Salt

Toss chocolate chips into the flour mixture, ensuring they’re lightly coated to prevent sinking during baking.

Step 3: Mash and Mix the Wet Ingredients

• Granulated sugar
• Vegetable oil
• Egg
• Vanilla extract

Blend everything until it’s well combined and looking super delicious.

Step 4: Create the Muffin Batter

Gently fold the dry ingredients into the wet mixture. Mix just until everything is incorporated – don’t overmix! A few lumps are totally okay and will help keep your muffins tender.

Step 5: Fill the Muffin Liners

Spoon the batter into the prepared liners, filling each about three-quarters full. This gives your muffins room to rise and create those beautiful domed tops.

Step 6: Bake to Perfection

Slide the muffin tin into the preheated oven. Bake for 18-20 minutes. Check doneness by inserting a toothpick – it should come out with just a few moist crumbs.

Step 7: Cool and Enjoy

Let the muffins rest in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Grab a muffin and enjoy the warm, chocolatey banana goodness!

Tips To Make Mary Berry Banana And Chocolate Chip Muffins Great

• Prevent Sinking Chips: Coat chocolate chips in flour before adding to batter to stop them from dropping to bottom of muffins.
• Banana Ripeness Matters: Use overripe, brown-spotted bananas for maximum sweetness and deeper flavor in your muffins.
• Gentle Mixing Technique: Fold wet and dry ingredients together gently to keep muffins tender and prevent tough, dense texture.
• Perfect Filling Trick: Fill muffin liners about 3/4 full for ideal dome-shaped tops that rise beautifully during baking.
• Storage Wisdom: Store cooled muffins in airtight container at room temperature for 2-3 days or freeze up to 3 months for longer enjoyment.

Fun Ways To Change Mary Berry Banana And Chocolate Chip Muffins

• Gluten-Free Banana Chocolate Chip Muffins: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Banana Chocolate Chip Muffins: Substitute egg with flax egg and use dairy-free chocolate chips for plant-based option.
• Low-Sugar Banana Chocolate Chip Muffins: Swap sugar with stevia or monk fruit sweetener and use dark chocolate chips for reduced sugar content.
• Nutty Banana Chocolate Chip Muffins: Add chopped walnuts or pecans to batter for extra crunch and nutritional boost.

What Matches With Mary Berry Banana And Chocolate Chip Muffins

• Complement Classic Breakfast Companion: Brew a smooth, medium-roast coffee that balances the sweet banana and rich chocolate chip notes, cutting through the muffin's richness with a warm, aromatic touch.
• Enhance Morning Beverage Pairing: Prepare a creamy chai latte with hints of cinnamon and cardamom that beautifully complement the banana's natural sweetness and chocolate's deep flavor profile.
• Create Texture-Rich Side Kick: Serve alongside Greek yogurt drizzled with honey, providing a tangy, protein-packed contrast to the muffin's soft, tender crumb and adding a luxurious creamy element.
• Elevate Flavor Harmony: Garnish with a light sprinkle of chopped toasted walnuts or almonds, introducing a delightful crunch and nutty undertone that deepens the muffin's overall taste experience.

How To Store Mary Berry Banana And Chocolate Chip Muffins Properly

• Store muffins in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap to prevent drying out.
• Wrap individual muffins tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness.
• Keep at room temperature in a sealed container for 1-2 days. Avoid direct sunlight or warm areas to maintain texture.
• Microwave for 15-20 seconds or warm in a 350F oven for 5-7 minutes until heated through. Add a damp paper towel when microwaving to prevent dryness.

FAQ Guide For Mary Berry Banana And Chocolate Chip Muffins

• Can I use different types of chocolate chips?

Yes, you can swap milk, dark, or white chocolate chips based on your preference. Feel free to mix chip types for a unique flavor.

• How ripe should bananas be for this recipe?

Use very ripe, almost completely brown bananas. The darker and softer they are, the sweeter and more intense banana flavor your muffins will have.

• Is this recipe good for kids?

Absolutely! These muffins are kid-friendly, easy to eat, and packed with natural sweetness from bananas. Children love the chocolate chip surprise in every bite.

• Can I make these muffins gluten-free?

Yes, simply substitute regular flour with a gluten-free all-purpose flour blend. Make sure to check that your blend works well for baking to maintain the right texture.

Banana And Chocolate Chip Muffins Recipe

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4.7 from 37 reviews

• Total Time: 28-30 minutes
• Yield: 12 1x

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Description

Sweet banana goodness meets rich chocolate in these irresistible Banana and Chocolate Chip Muffins. Moist, homemade comfort awaits with each delightful bite, promising pure breakfast or snack-time bliss for hungry hearts craving something special.

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Ingredients

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Main Ingredients:

• 1 1/2 cups flour
• 3/4 cup sugar
• 1 cup mashed bananas (about 3 medium)
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup milk chocolate chips

Wet Ingredients:

• 1 large egg (room temperature)
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon milk (optional)

Dry Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven by heating to 375F (190C) and arrange paper liners in a muffin tin.
2. Create a dry mixture by combining flour, baking soda, and salt, then gently coat chocolate chips with a light dusting of flour to prevent sinking.
3. In a separate bowl, thoroughly mash ripe bananas until smooth and blend with granulated sugar, vegetable oil, beaten egg, and pure vanilla extract.
4. Gently incorporate the flour mixture into the banana blend, stirring minimally to maintain a tender texture – avoid overmixing.
5. Distribute the batter evenly into muffin liners, filling approximately three-quarters of each compartment.
6. Position the muffin tin in the preheated oven and bake for 18-20 minutes, checking doneness by inserting a toothpick – it should emerge with minimal, moist crumbs.
7. Allow muffins to rest in the tin for 5 minutes to set, then carefully transfer to a wire cooling rack to complete cooling and prevent soggy bottoms.

Notes

• Customize chocolate chips by using dark, milk, or white varieties to match your taste preferences.
• Swap regular oil with coconut oil for a subtle tropical flavor and added health benefits.
• Ensure bananas are very ripe with dark brown spots for maximum natural sweetness and moisture.
• For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend to maintain similar texture.

• Prep Time: 10 minutes
• Cook Time: 18-20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 181 kcal
• Sugar: 12 g
• Sodium: 135 mg
• Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 17 mg