Description
Delightfully soft and moist banana chocolate chip muffins, perfect for breakfast or as a sweet snack.
Ingredients
Scale
- 2 ripe bananas
- 1/2 cup sugar (or brown sugar)
- 1/4 cup melted butter (or vegetable oil)
- 1 egg (or flax egg for a vegan option)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour (or white whole wheat flour)
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mash the bananas with a fork until smooth.
- Stir in the melted butter until well combined.
- Add the sugar, egg, and vanilla extract, mixing until fully combined.
- Mix in the baking soda and salt.
- Fold in the flour until just combined.
- Gently stir in the chocolate chips.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana muffins, chocolate chip muffins, breakfast muffins