Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with non-stick spray.
- In a large bowl, mash the ripe bananas until smooth. Add the melted butter, sugar, eggs, and vanilla extract. Whisk until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Do not overmix.
- Fold in the chocolate chips evenly throughout the batter.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Cool for a few minutes before transferring to wire racks.
Notes
- Use ripe bananas for a sweeter flavor and better texture.
- For healthier options, substitute dark chocolate chips or reduce sugar.
- Ensure not to overmix the batter to keep muffins moist and fluffy.
- Can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg