Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are soft, fluffy, and sweet, making them perfect for breakfast or a snack.
Equipment
- Muffin Tin
- Mixing Bowl
- whisk
- rubber spatula
- microwave
Ingredients
- ⅓ cup unsalted butter melted
- 1 ¼ cups mashed ripe banana about 3 medium bananas
- ½ cup packed light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups all-purpose flour or white whole wheat flour
- ¾ cup chocolate chips plus more for tops of muffins
Instructions
- Preheat oven to 375° F. Spray a muffin tin with cooking spray.
- Place the butter in a large mixing bowl and melt in the microwave.
- To the bowl with the melted butter, add the mashed banana and brown sugar. Whisk until well combined. Whisk in the egg and vanilla.
- Add the cinnamon, baking soda, baking powder and salt to the bowl and whisk until well combined.
- Add the flour and mix it in with a rubber spatula until just combined. Then gently mix in the chocolate chips; do not over-mix the batter.
- Scoop the batter into the greased muffin tin, filling each well about ⅔ full. Optional: Press a few extra chocolate chips into the tops of the muffins.
- Bake at 375° F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let muffins cool in the pan for 10 minutes and then remove to a wire rack. Serve warm or at room temperature.
Notes
Use very ripe bananas for the most sweetness. Can be baked as mini muffins at 375° F for 10-12 minutes. Store in an airtight container at room temperature for up to 3 days.
Nutrition
Serving: 1muffinCalories: 226kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 210mgPotassium: 226mgFiber: 2gSugar: 16gVitamin A: 194IUVitamin C: 2mgCalcium: 65mgIron: 1mg
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