Chocolate Chip Banana Split Muffins

Muffins have long held a cherished spot in the hearts of snack enthusiasts and breakfast lovers alike. Their versatility makes them an ideal choice for any time of the day, whether enjoyed fresh out of the oven or as a grab-and-go option. From classic blueberry to decadent double chocolate, the muffin world is filled with endless possibilities. Enter the Chocolate Chip Banana Split Muffins—a delightful twist on the traditional muffin that combines the beloved flavors of a classic banana split with the comforting texture of a warm muffin. This unique recipe is sure to satisfy both your sweet tooth and your craving for a convenient snack.

Indulge in the deliciousness of Chocolate Chip Banana Split Muffins, a delightful twist on a classic favorite. These moist muffins combine ripe bananas, rich chocolate chips, and fresh strawberries and pineapple for a burst of flavor in every bite. Perfect for breakfast, snacks, or dessert, this recipe highlights the sweet and fruity notes reminiscent of a beloved banana split. Experience the joy of baking and share these treats with family and friends for an unforgettable culinary adventure.

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Ingredients

2 ripe bananas, mashed

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips

1/2 cup diced strawberries

1/2 cup crushed pineapple, well-drained

Whipped cream, for topping (optional)

Maraschino cherries, for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

Mix Wet Ingredients: In a mixing bowl, combine the mashed bananas, granulated sugar, brown sugar, and melted butter. Mix until well incorporated. Add the eggs and vanilla extract, and whisk until the mixture is smooth.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.

Fold in Add-ins: Gently fold in the chocolate chips, diced strawberries, and crushed pineapple until evenly distributed throughout the batter.

Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. If desired, top with whipped cream and a maraschino cherry just before serving.

Prep Time, Total Time, Servings: 15 mins | 35 mins | 12 muffins