Description
Deliciously moist banana muffins studded with chocolate chips.
Ingredients
Scale
- 4 ripe bananas (medium or 1 & 1/3 cups of mashed banana)
- 1/3 cup melted butter (cooled)
- 2/3 cup sugar (or sugar of choice)
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- A pinch of salt
- 1 1/2 cups all purpose flour (or Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour)
- 1 cup Ghirardelli semisweet chocolate chips
Instructions
- Preheat oven to 350.
- Grease your muffin tins.
- Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
- Keep blending until the mixture is creamy and smooth, not chunky.
- Add sugar, egg and vanilla and mix just until combined.
- Stir in salt and baking soda.
- Add flour and chocolate chips and mix until just combined. Do not overmix!
- Divide into muffin tins.
- Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes.
- After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.
Notes
- For gluten-free option: use Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg