Banana Chocolate Chip Muffins
These banana chocolate chip muffins are a sweet and moist banana muffin, packed full of chocolate chips. They're perfect for breakfast, or a snack!
Servings: 12
Calories: 316kcal
Equipment
- Large Mixing Bowl
Ingredients
- 1/2 cup butter (softened, 1 stick)
- 1 cup granulated white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 large overripe bananas
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips (mini is best)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line two muffin pans with muffin liners in every other spot.
- Add the butter and sugar to a large bowl and beat together for about 2 minutes until they are light and creamy. 1/2 cup butter, 1 cup granulated white sugar
- Add in the eggs, and vanilla extract and stir till just combined. 2 large eggs, 1 tsp vanilla extract
- Mash the bananas in a small bowl. Add the bananas to the sugar mixture and stir till combined. 2 large overripe bananas
- Add in the flour, baking powder, baking soda, and salt and stir slowly until combined. 2 cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt
- Fold in the chocolate chips. 1 cup chocolate chips
- Scoop muffin batter into each muffin spot, dividing it evenly between the 12 muffin spots, filling them almost to the top.
- Bake the muffins for 5 minutes in the preheated oven.
- Lower the temperature to 350 degrees F. Bake for another 13 to 17 minutes, or until a toothpick can be inserted in the center of the muffins and comes out clean, or mostly clean.
- Remove the muffins from the oven and let them cool in the pan for 10 minutes. Carefully twist and transfer the muffins to a cooling rack.
Nutrition
Calories: 316kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 272mg | Potassium: 152mg | Fiber: 2g | Sugar: 29g | Vitamin A: 329IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg