Description
These moist banana chocolate chip muffins are soft, flavorful, and packed with rich chocolate chips. Perfect for breakfast, snacks, or a sweet treat any time of the day.
Ingredients
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- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas. Add melted butter and mix until combined.
- Stir in brown sugar, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips gently.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and sweetness.
- You can substitute chocolate chips with chopped nuts or dried fruit.
- Muffins can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg