Banana Chocolate Chip Muffins
Bakery-style banana chocolate chip muffins – moist, fluffy, and packed with chocolate chips.
Print Pin Servings: 12 muffins
Calories: 220kcal
Cost: $5–$7
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper muffin liners Optional but recommended
- 2 Large mixing bowls One for wet, one for dry
- 1 Wire whisk For mixing
- 1 Rubber spatula For folding batter
- 1 Measuring cups/spoons Accurate measurements
- 1 Fork or potato masher To mash bananas
- 1 Wire cooling rack For cooling muffins
- 1 Ice cream scoop or spoon For even portioning
Ingredients
- 3 medium Ripe bananas Very spotty, soft
- 1 ½ cups All-purpose flour
- ½ cup Granulated sugar
- ¼ cup Brown sugar Lightly packed
- 2 large Eggs Room temperature
- ¼ cup Unsalted butter Melted
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- ¼ cup Whole milk
- 2 tablespoon Vegetable oil
Instructions
- Preheat oven to 375°F and line muffin tin.
- Mash bananas until mostly smooth.
- Whisk butter, eggs, vanilla, milk, and oil.
- Stir in bananas.
- Combine flour, sugars, baking powder, soda, and salt.
- Fold dry into wet until just mixed.
- Add chocolate chips and fold lightly.
- Fill muffin cups ⅔ full.
- Bake 18–22 minutes until golden and toothpick clean.
- Cool 5 minutes, transfer to rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 75g | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 120mg | Potassium: 180mg | Fiber: 2g | Sugar: 17g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg