Banana Chocolate Chip Muffins
Delicious and easy Banana Chocolate Chip Muffins perfect for breakfast or a snack.
Equipment
- Muffin tin
Ingredients
- 1.5 cups all purpose flour (180g)
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- ⅔ cup sugar (113g)
- 1 cup semisweet chocolate chips plus more for the tops if desired
- 3 medium ripe bananas or 1 cup of mashed banana
- ⅓ cup melted butter slightly cooled (75g)
- 1 large egg
- 1 teaspoon vanilla (5ml)
Instructions
- Preheat oven to 375F and line a muffin tin with papers.
- Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
- Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.
- Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.
- Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
- Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.
Notes
It's important to use ripe bananas because underripe bananas won't mash properly and will cause a lumpy batter. The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.
Nutrition
Serving: 1muffinCalories: 259kcalCarbohydrates: 38gProtein: 4gFat: 10gSaturated Fat: 8gTrans Fat: 1gCholesterol: 27mgSodium: 255mgPotassium: 225mgFiber: 2gSugar: 20gVitamin A: 198IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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