Banana Chocolate Chip Muffins
Directions
- 1Preheat oven to 375°F and line a muffin pan with paper liners.
- 2Combine flour, baking soda, and salt in a small bowl, then stir in chocolate chips.
- 3Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
- 4Add dry ingredients to the wet mixture and mix just until combined.
- 5Pour the batter into the prepared muffin tin and bake for 18-20 minutes or until a toothpick comes out clean.
- 6Cool for 5 minutes in the pan before removing and cooling on a baking rack.
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 1 cup mashed banana, mashed
- 1 large egg, room temperature
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup milk chocolate chips
Equipment
muffin panparchment muffin linersmixing bowls
Tips
- Substitute up to 1/3 of the flour with quick oats.
- Mini chips, white chocolate chips, or milk chocolate chips can be used.
- Ripen bananas quickly by baking at 350°F for 10-15 minutes wrapped in foil.
- Add up to 2 tablespoons of peanut butter to the batter.
- Use a spoon to scoop flour into the measuring cup rather than scooping directly from the bag to avoid dense muffins.
- Bake mini muffins for 14-16 minutes; Texas (jumbo) sized muffins for 20-22 minutes.
- Store in an airtight container at room temperature for up to 5 days.
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