Banana Chocolate Chip Muffins
Deliciously moist and easy-to-make Banana Chocolate Chip Muffins, perfect for breakfast or snacks, enhanced with the rich flavor of chocolate.
Ingredients
Wet Ingredients
- 1.5 cups ripe bananas, mashed The riper, the better!
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3/4 cup granulated sugar
Dry Ingredients
- 2 cups all-purpose flour Can substitute with whole wheat flour or oat flour.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup chocolate chips For a richer flavor, use dark chocolate chips.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a bowl, mash the ripe bananas until smooth.
- In a separate mixing bowl, whisk together the melted butter and sugar.
- Add the egg to the butter and sugar mixture and mix until well combined, then add the mashed bananas.
- In another bowl, combine the dry ingredients: flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the chocolate chips until evenly distributed.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for a few minutes before transferring to a wire rack.
Notes
These muffins can be enjoyed warm with butter or cream cheese. For storage, keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week; they can be frozen for about 3 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gSodium: 200mgFiber: 1gSugar: 10g
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