Description
These Chocolate Chip Banana Muffins are a delightful blend of ripe bananas and semi-sweet chocolate chips, perfect for a moist and tender treat.
Ingredients
Scale
- 3 large ripe bananas ((about 1 ½ cups mashed))
- ⅓ cup unsalted butter ((melted))
- 1 large egg ((room temperature))
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well. Mash the ripe bananas in a medium bowl until smooth.
- Whisk the melted butter, egg, milk, and vanilla into the mashed bananas until fully combined.
- In a separate bowl, sift together the flour, sugar, baking soda, and salt.
- Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined; do not overmix. Stir in the chocolate chips.
- Divide batter evenly into the muffin cups, filling them two-thirds full. Bake for 18-22 minutes until a toothpick inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months. Reheat in microwave for 20 seconds or in a toaster oven.