Chocolate Chip Banana Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist banana muffins made in a half-sized batch featuring ripe bananas and semi-sweet chocolate chips for a perfect snack or breakfast treat. This American-inspired recipe, ready in about 30 minutes, layers ripe bananas, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a muffin tin with 6 paper liners.
  2. Step 2: In a large bowl, mash 1 large ripe banana until smooth. Stir in 1/4 cup granulated sugar, 1 large egg, 1/4 cup melted unsalted butter, and 1/2 tsp vanilla extract until combined.
  3. Step 3: In a separate bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  4. Step 4: Add the dry ingredients to the wet banana mixture, stirring gently until just combined — batter will be thick.
  5. Step 5: Fold in 1/3 cup semi-sweet chocolate chips evenly.
  6. Step 6: Divide batter evenly among 6 muffin cups and bake for 18-20 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

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