Description
Deliciously moist chocolate chip banana muffins that are easy to make and perfect for breakfast or a snack.
Ingredients
Scale
- 7 tablespoons milk
- 1 teaspoon vinegar
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat oven to 350°. Line muffin pans with cupcake liners.
- Add milk and vinegar to a measuring cup. Set aside.
- Cream butter and sugar in the bowl of an electric mixer (or with a hand mixer).
- Mash bananas in a small bowl.
- Mix the mashed bananas, eggs, salt, and baking soda into the mixture.
- Add milk and flour to the banana mixture and mix just until moistened. Batter will be slightly lumpy. Do not over mix.
- Stir in 1 1/2 cups chocolate chips.
- Fill muffin liners approximately ¾ full. Top with remaining chocolate chips.
- Bake 12-18 minutes or until a toothpick comes out clean from the center of the muffin.
- Cool at least 15 minutes before removing liner and eating.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
- For best results, use very ripe bananas.
- You can substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg