Soft and Moist Banana Muffins (Print Version)

# Ingredients:

→ Wet Ingredients

01 - 1/2 cup unsalted butter, softened
02 - 2/3 cup granulated sugar
03 - 2 large eggs, room temperature, lightly beaten
04 - 3 very ripe bananas, coarsely mashed
05 - 1 tsp vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp salt

→ Add-Ins

09 - 1 cup semisweet chocolate chips, divided

# Instructions:

01 - Preheat the oven to 350°F and line a 12-count muffin tin with paper liners.
02 - In a mixing bowl, cream together the softened butter and granulated sugar until smooth. Add lightly beaten eggs and mix until combined.
03 - Mix in mashed bananas and vanilla extract until blended.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Gradually mix the dry ingredients into the wet mixture until just combined.
06 - Fold 3/4 cup of the chocolate chips into the batter.
07 - Divide the batter evenly into the prepared muffin tin. Sprinkle the remaining 1/4 cup of chocolate chips over the tops.
08 - Bake on the center rack for 25-30 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
09 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Notes:

01 - Feel free to substitute chocolate chips with walnuts or raisins.
02 - Use frozen ripe bananas if fresh ones aren’t available. Thaw and pat dry before using.
03 - Store muffins in an airtight container on the counter for up to 5 days or freeze for up to 3 months.

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