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Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are a great way to use overripe bananas other than banana bread! Perfect with breakfast or after dinner.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Keyword:
banana chocolate chip muffins
Servings:
12
muffins
Calories:
239
kcal
Author:
Courtney
Ingredients
2
cups
all-purpose flour
1/2
teaspoon
salt
2
teaspoons
baking powder
1/4
cup
butter
softened, we use country crock plant butter for dairy free
1/3
cup
light brown sugar
1
cup
mashed bananas
use overripe bananas for more sweetness
2
large
eggs
1 1/2
teaspoons
vanilla extract
1/3
cup
milk
we use oatly for dairy free
1
cup
chocolate chips
more for topping if desired
Instructions
Preheat the oven to 375 degrees F.
Line a muffin tin with cupcake liners or grease if not using liners and set aside.
Sift together the flour, salt, and baking powder in a medium bowl.
In a stand mixer bowl or bowl with a hand mixer, cream the butter and brown sugar until light and fluffy. Then add in the mashed banana.
Add the eggs to the butter and sugar mixture one at a time, beating well after each addition, and then add in the vanilla last.
Add the flour mixture to creamed butter mixture alternating with the milk.
Fold the chocolate chips into the batter.
Scoop the muffin batter into the prepared muffin tin filling 3/4 of the way. Sprinkle with sugar if desired.
Bake the muffins for 30 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the tin after 10 minutes of cooling and place them onto a cooling rack to allow them to cool before enjoying.
Nutrition
Serving:
1
muffin
|
Calories:
239
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
43
mg
|
Sodium:
152
mg
|
Potassium:
178
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
209
IU
|
Vitamin C:
2
mg
|
Calcium:
61
mg
|
Iron:
1
mg