Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup melted unsalted butter or coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth.
- Add sugar, melted butter, eggs, and vanilla; whisk until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, stirring gently until just combined.
- Fold in chocolate chips into the batter.
- Spoon batter into muffin cups about 3/4 full.
- Bake for 18-22 minutes until a toothpick comes out clean.
- Allow muffins to cool slightly, then transfer to a wire rack to cool completely or serve warm.
Notes
- For extra chocolate flavor, sprinkle additional chocolate chips on top before baking.
- You can substitute chocolate chips with chopped nuts for added crunch.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg