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Banana Chocolate Chip Muffins
These banana chocolate chip muffins are moist, tender, and sweet, and they're full of delicious banana and chocolate chip flavors.
Course
Breakfast
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
28
minutes
minutes
Total Time
38
minutes
minutes
Servings
12
Muffins
Calories
240
kcal
Equipment
Mixing Bowl
muffin pan
Ingredients
½
cup
butter
softened
1
cup
granulated sugar
2
large eggs
3
bananas
or 4 small very ripe bananas, peeled and smashed
1
teaspoon
vanilla extract
1 ½
cups
all-purpose flour
1
teaspoon
baking soda
½
teaspoon
salt
1
cup
semi-sweet chocolate chips
Instructions
Preheat oven to 350F. Prepare 12 cups of a muffin pan by spraying with non-stick cooking spray or lining with paper muffin cups; set aside.
In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
Add the eggs and mix until incorporates (the batter may seem chunky at this point).
Next, stir in the mashed bananas and vanilla extract.
In a small mixing bowl, whisk together the flour, baking soda, and salt. Pour the dry mixture into the wet and stir until combined.
Fold in the chocolate chips.
Scoop the batter into the prepared muffin cups, filling them to the top.
Bake the muffins at 350F for 28-35 minutes.
Cool the muffins in the pan for 5 minutes, then remove and cool on a wire cooling rack.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Muffins
|
Calories:
240
kcal
|
Carbohydrates:
45
g
|
Protein:
3
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.4
g
|
Trans Fat:
0.003
g
|
Cholesterol:
28
mg
|
Sodium:
210
mg
|
Potassium:
190
mg
|
Fiber:
1
g
|
Sugar:
29
g
|
Vitamin A:
75
IU
|
Vitamin C:
3
mg
|
Calcium:
30
mg
|
Iron:
1
mg