Chocolate Chip Banana Bread Muffins
Chocolate chip banana bread muffins have all of the flavor of banana bread in an easy to eat muffin form. Ready in just 20 minutes and perfect for a quick breakfast or snack anytime!
Servings: 12
Cost: $10
Ingredients
- 3 medium ripe bananas about 1½ cups
- 2 large eggs
- 1 ¾ cups all purpose flour
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup melted butter cooled slightly
- 1 cup semi sweet chocolate chips
Instructions
- Preheat oven to 350℉, and lightly grease a 12-cup muffin tin with butter or non stick cooking spray
- In a large mixing bowl, add the eggs, and beat slightly
- Add the bananas, and mash well
- Add the flour, sugar, baking powder, baking soda, cinnamon and salt, give the dry ingredients a quick stir
- Add the milk, vanilla and melted butter, and stir the batter until just combined. Don't over mix -- a few lumps are fine
- Stir in the chocolate chips
- Scoop the batter into the muffin pan
- Bake for 18-20 minutes or until toothpick inserted into center of the muffins comes out fairly clean. Should not be wet, but a few crumbs and/or chocolate is fine
- Allow to cool slightly, then remove from the pan to finish cooing on a wire rack or platter
Video
Notes
Store in an airtight container at room temperature for 3-4 days. A paper towel under the muffins will absorb moisture.
Freeze muffins for up to 3 months for longer storage.
You can use paper muffin liners if you like.
Nutrition
Calories: 283kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 245mg | Potassium: 295mg | Fiber: 3g | Sugar: 20g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
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