Description
These Banana Chocolate Chip Muffins are bursting with flavor from ripe bananas and chocolate chips. They’re easy to make and perfect for breakfast or a sweet treat.
Ingredients
Scale
- 1½ cups all purpose flour (180 grams)
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup mashed banana from about 3 very ripe bananas
- ⅔ cup sugar
- 5 tbsp melted butter
- 1 large egg
- 2 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips plus more for topping
- coarse sugar optional, for topping
Instructions
- Preheat the oven to 375°F and line a standard 12-count muffin pan with liners.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, mix the mashed bananas, sugar, melted butter, egg, and vanilla extract until smooth. Combine the dry ingredients with the wet ingredients and mix until just combined.
- Gently fold in the semisweet and milk chocolate chips until evenly distributed.
- Scoop the batter into the muffin cups and sprinkle with extra chocolate chips and coarse sugar if desired.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for about 5 minutes in the pan before transferring to a wire rack.
Notes
Use very ripe bananas for the best flavor and sweetness.
Feel free to mix in nuts for added texture and flavor.
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg