Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Mash the ripe bananas until smooth and set aside.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt.
- Combine melted butter, eggs, and vanilla extract in another bowl.
- Mix the wet ingredients into the mashed bananas, then gradually add the dry ingredients, folding gently.
- Stir in the chocolate chips evenly throughout the batter.
- Spoon the batter into the muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For a healthier twist, substitute sugar with natural sweeteners or use whole wheat flour.
- Ensure not to overmix the batter to keep muffins fluffy.
- You can add chopped nuts or dried fruits for extra texture and flavor.
- Store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg