Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth. Whisk in melted butter, eggs, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, granulated sugar, and brown sugar.
- Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Do not overmix.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop the batter into the prepared muffin tins, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.
Notes
- For extra flavor, add chopped nuts or dried fruit to the batter.
- Use ripe bananas for the best sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- Freeze individually wrapped muffins for long-term storage and reheat as needed.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (about 80g)
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg