Banana Chocolate Chip Muffins
Servings 12 servings (may vary)
Calories 317kcal
Ingredients
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable or canola oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 1/2 cups mashed bananas about 3 small bananas
- 1 cup semi sweet or milk chocolate chips
Instructions
- Preheat the oven to 425°F and line a standard 12 cup muffin-cupcake pan with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate medium size bowl, combine sugar, eggs, oil, vanilla extract, and mashed banana until well combined. Note: The batter will be lumpy from the bananas.
- Add the dry ingredients to the mixing bowl with the wet and stir to mix until just combined. Stir in 2/3 cup chocolate chips, reserving a 1/3 cup for the tops.
- Divide the batter evenly among muffin cups, filling them about 2/3 full. Sprinkle tops with reserved chocolate chips. (Depending on how the batter is divided, you may yield more. Have an extra pan handy.)
- Bake the muffins for five minutes at 425°F degrees. Lower the oven temperature to 350°F. Bake for an additional 10-12 minutes, or until a toothpick comes out clean when inserted into the centers.
- Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
- Store in an airtight container chilled or at room temperature for up to 2 days.
Nutrition
Serving: 1serving | Calories: 317kcal | Carbohydrates: 40g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 157mg | Potassium: 283mg | Fiber: 3g | Sugar: 18g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg