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Banana Chocolate Chip Muffins

Delicious Banana Chocolate Chip Muffins for a Cozy Snack

These Banana Chocolate Chip Muffins are a fantastic way to use up overripe bananas, featuring a sweet flavor and fluffy texture—perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 3 pcs Ripe Bananas Use very ripe bananas for the best flavor and natural sweetness.
  • 1/2 cup Butter Adds richness; substitute with applesauce for a lower-fat version.
  • 3/4 cup Sugar Enhances sweetness; feel free to reduce for less sweetness.
  • 1 pcs Egg Binds the ingredients; for a vegan option, use a flax egg instead.
  • 1 tsp Vanilla Extract Adds depth of flavor; almond extract can be swapped in for a twist.
  • 1 tsp Baking Soda A leavening agent to help muffins rise; ensure freshness for best results.
  • 1/2 tsp Salt Balances sweetness and enhances overall flavor.
  • 1 1/2 cups All-Purpose Flour Provides structure; try whole wheat flour for a healthier alternative.
  • 1 cup Chocolate Chips Adds melty sweetness; consider dark chocolate for a healthier option.

Equipment

  • oven
  • muffin tin
  • mixing bowl
  • Fork or potato masher
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease the muffin tin or line with muffin liners.
  2. Mash 2 to 3 very ripe bananas until smooth.
  3. Mix melted butter into the mashed bananas, then add sugar and mix until combined.
  4. Incorporate one egg and vanilla extract, mixing until fully blended.
  5. Add baking soda and salt, stir just until combined.
  6. Gradually add flour, stirring gently to combine.
  7. Fold in chocolate chips until evenly distributed.
  8. Portion the batter into muffin cups, filling each two-thirds full.
  9. Bake for 18-20 minutes until tops are golden and a toothpick comes out clean.
  10. Cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 4mgCalcium: 20mgIron: 1mg

Notes

Use very ripe bananas for the best flavor. Avoid overmixing to keep muffins fluffy. Consider adding nuts or spices for variations.

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