Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a large bowl, mash the bananas until smooth. Add melted butter, eggs, and vanilla; whisk until combined.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Pour the batter into the muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For extra richness, try dark chocolate chips or add chopped nuts.
- Overmixing the batter can make muffins dense, so stir gently.
- You can substitute gluten-free flour for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Bakery, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg