Banana Chocolate Chip Muffins
This classic recipe is ready in less than 30 minutes and is perfect for breakfast or snack.
Servings 12 standard size muffins
Calories 279kcal
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large ripe bananas mashed
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg room temperature
- 1/3 cup butter or coconut oil, melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
- Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
Notes
- Bananas should be very ripe with many brown spots.
- You can use 1-to-1 gluten free flour instead of all-purpose flour.
- You can use 1/4 cup granulated sugar instead of the honey.
- You can use dairy free milk.
- Use mini or regular chocolate chips.
- You can omit the chocolate chips, if desired.
- Store in a container at room temperature for up to 3 days or freeze, if desired.
Nutrition
Serving: 0g | Calories: 279kcal | Carbohydrates: 42g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 245mg | Potassium: 263mg | Fiber: 2g | Sugar: 24g | Vitamin A: 206IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg