Easy Chocolate Chip Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 medium ripe bananas, mashed (about 1 1/4 cups)
02 -
5 tablespoons unsalted butter, melted and slightly cooled (70g)
03 -
1 large egg
04 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 1/2 cups all-purpose flour (195g)
06 -
1/2 cup packed brown sugar (95g)
07 -
1 teaspoon baking powder
08 -
1 teaspoon baking soda
09 -
1/4 teaspoon sea salt
→ Mix-Ins
10 -
3/4 cup chocolate chips (130g)
# Instructions:
01 -
Get your oven warming up to 350°F (177°C). Line a 12-cup muffin tin with paper liners.
02 -
In a large bowl, whisk together your flour, brown sugar, baking powder, baking soda, and salt until well combined.
03 -
In another bowl, mix up your melted butter, mashed bananas, egg, and vanilla until everything's nicely blended.
04 -
Pour your wet ingredients into the dry ingredients and stir just until you don't see any flour streaks. Fold in those chocolate chips.
05 -
Fill each muffin cup about 3/4 full with batter. Pop them in the oven for 20-25 minutes, or until a toothpick comes out clean when poked in the center. Let them cool on a wire rack.
# Notes:
01 -
These muffins stay fresh in an airtight container on the counter for up to 3 days
02 -
For mini muffins, bake for 10-15 minutes instead
03 -
You can freeze these for up to 3 months - freeze them separately first, then bag them
04 -
The riper and browner your bananas, the better your muffins will taste