Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
It’s such a simple recipe with just the right balance of banana and chocolate. Mix ’em up and bake for 20 minutes. They’re super fluffy, moist and Perfect-O!
Servings: 12 Servings
- 4 ripe bananas, medium or 1 & ⅓ cups of mashed banana
- ⅓ cup melted butter cooled
- ⅔ cup sugar or sugar of choice
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- A pinch of salt
- 1 ½ cups all purpose flour or Bob's Red Mill gluten-free flour or ½ cup Purely Amazing GF Flour
- 1 cup Ghirardelli semisweet chocolate chips
Preheat oven to 350.
Grease your muffin tins
Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
Keep blending until the mixture is creamy and smooth, not chunky.
Add sugar, egg and vanilla and mix just until combined.
Stir in salt and baking soda.
Add flour and chocolate chips and mix until just combined. Do not overmix!
Divide into muffin tins.
Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes
Tip: Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking.
To freeze, wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin.
Calories: 273kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 248mg | Fiber: 3g | Sugar: 22g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 2mg