Banana Chocolate Chip Muffins
Soft, moist Banana Chocolate Chip Muffins have just the right amount of banana and chocolate flavor without being overly sweet. They are a delicious way to start the day as a breakfast recipe or as a homey sweet treat!
Servings 20 regular size muffins
Calories 232kcal
Ingredients
- 3/4 cup whole milk
- 3/4 cup vegetable oil or canola oil
- 2 eggs
- 1.5 teaspoons vanilla extract
- 3 medium ripe bananas mashed
- 1 cup granulated sugar
- 1 3/4 cups all purpose flour regular or gluten-free measure-for-measure flour blend
- 2.5 teaspoons baking powder
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF. Line 1-2 muffin tins with baking liners (will make 20 muffins total).
- Combine the milk, oil, eggs and vanilla extract in a large mixing bowl and beat until thoroughly combined (with a whisk or electic mixer).Add the mashed banana and beat again.
- Add the sugar to the mixing bowl and beat well.
- In a separate bowl, combine the flour with the baking powder, mixing well to combine.
- Add the flour mixture to the banana mixture; stir until almost combined*. Add the chocolate chips and stir together until fully combined. Do not overmix.
- Divide the muffin batter between the muffin liners (you'll fill them about 3/4 full).
- Bake in the center of the pre-heated oven for 20 minutes. Remove and allow cool fully before eating.
Notes
* by not stirring the flour in totally before adding the chocolate chips, it helps more evenly distribute the chocolate chips throughout the muffins.
Ingredient Notes
Choose ripe bananas for the best tasting muffins.
You can use semi-sweet or milk chocolate chips for this recipe. How to Store Store the fully cooled muffins in an airtight container lined with paper towel at room temperature for up to 4 days. Store in a single layer if possible. They can also be stored in the refrigerator. Allow to warm before serving. To freeze: wrap muffins individually and place into a freezer safe container or freezer bag. Freeze for up to 3 months.
You can use semi-sweet or milk chocolate chips for this recipe. How to Store Store the fully cooled muffins in an airtight container lined with paper towel at room temperature for up to 4 days. Store in a single layer if possible. They can also be stored in the refrigerator. Allow to warm before serving. To freeze: wrap muffins individually and place into a freezer safe container or freezer bag. Freeze for up to 3 months.
Nutrition
Calories: 232kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 12mg | Potassium: 197mg | Fiber: 1g | Sugar: 16g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg