Banana Muffins with Chocolate Chips

Easy Banana Muffins with Chocolate Chips

• PREP 10mins
• COOK 25mins
• TOTAL 35mins

For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.

Approximately 16 muffins

You Will Need

5 tablespoons (70 grams) unsalted butter, melted and cooled slightly
1 1/2 cups (190 grams) all purpose flour
1/2 cup (50 grams) packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 ripe medium bananas, mashed with a fork, about 1 1/4 cups mashed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (130 grams) mini or regular-size chocolate chips

Directions

Heat oven to 350 degrees Fahrenheit. Line muffin cups with paper liners. This recipe makes more than 12 muffins, so you will need to bake in batches.
Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended.
Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate. Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.



• For mini muffins, expect that the bake time will be 10 to 15 minutes.
• Vegan / egg-free banana bread: Replace the egg with a flax egg. To make a flax egg, mix 1 tablespoon flaxseed meal (ground raw flaxseed) with 2 1/2 tablespoons water. Set it aside for about 5 minutes to thicken then use to replace the egg in the recipe.

  1 muffin / Calories 163 / Protein 2 g / Carbohydrate 26 g / Dietary Fiber 1 g / Total Sugars 14 g / Total Fat 6 g / Saturated Fat 4 g / Cholesterol 21 mg / Sodium 182 mg