Banana Chocolate Chip Muffins
These banana chocolate chip muffins are moist, soft and fluffy plus the best way to use up ripe bananas.
Servings: 4 Muffins
Calories: 425kcal
Ingredients
- 1 cup flour
- 3 tablespoons granulated sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt (if you use unsalted butter then add ¼ teaspoon of salt)
- ½ cup chocolate chips (I use mini semi sweetened chocolate chips)
- 1½ medium bananas mashed
- ¼ cup butter (melted & cooled)
- 2 tablespoons milk (room temperature)
- 1 large egg (room temperature)
Instructions
- Pre-heat oven to 350F/180C. Grease and flour or spray a 6 cup regular size muffin tin or 4 jumbo size.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and chocolate chips.
- In a medium bowl whisk together the banana, butter, milk and egg, add to the flour mixture and stir just until combined, approximately 15-16 stirs no more, do not over mix.
- Fill the prepared muffin tin and bake for approximately 20-25 minutes. Let cool 10 minutes in the tin then move to a wire rack to cool completely. Enjoy!
Notes
This makes 4 jumbo muffins or 6 or 7 medium sized.
How to store the Banana chocolate chip muffins
- Store: Store muffins in airtight container or ziploc bag at room temperature for up to 3 days. I like to line the container with a paper towel to absorb moisture.
- Freeze: You can also freeze the muffins for up to 3 months. Cool then wrap in plastic wrap then in foil. Thaw while still wrapped and serve at room temperature or warm slightly in the microwave.
Nutrition
Calories: 425kcal | Carbohydrates: 58g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 192mg | Potassium: 364mg | Fiber: 2g | Sugar: 28g | Vitamin A: 463IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 2mg