Description
Deliciously moist banana muffins with chocolate chips, perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1 cup light brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup applesauce
- 2 very ripe bananas (peeled and sliced)
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 375 degrees F. Line a standard muffin tin with cupcake liners. Set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
- To a large mixing bowl, add the brown sugar and butter. Using a hand mixer, beat for 1 minute. Add the eggs and vanilla and mix until well combined, scraping the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients along with the applesauce and bananas. Beat until the banana is broken up with some tiny chunks. Stir in the chocolate chips with a rubber spatula or wooden spoon.
- Using a cookie scoop or spoon, portion the muffin batter into the lined muffin tin. Fill each cup about 2/3 full. Bake for 20-22 minutes or until golden brown and the muffins spring back easily with a light touch.
- Remove from the oven and let cool in the pan for a few minutes. Then carefully transfer the muffins to a wire rack to cool completely.
Notes
- Make sure the bananas are very ripe for the best flavor.
- These muffins can be stored in an airtight container at room temperature for up to 3 days.
- Freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg