Banana Muffins
These banana chocolate chip muffins take less than 30 minutes to prepare and are perfect for grab-and-go breakfasts or snacks. The muffins are incredibly moist and are packed with chocolate chips in every bite!
Ingredients
- ¼ cup unsalted butter melted and slightly cooled (60 grams)
- 2 tablespoons canola, vegetable, or melted coconut oil (30 ml)
- ⅔ cup packed light brown sugar (135 grams)
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups mashed ripe bananas (375 grams; about 3 large or 4 medium bananas)
- 1 ½ cups all-purpose flour measured correctly (190 grams)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (180 grams)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-count muffin pan with muffin liners and set aside.
- In a large mixing bowl, whisk together the melted butter, oil, brown sugar, egg, vanilla extract, and mashed banana until fully combined.
- In a separate mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined.
- Add the dry ingredients to the wet ingredients and mix together until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
- Evenly distribute the batter between all 12 liners in the muffin pan. If desired, sprinkle a few extra chocolate chips on top of each one.
- Bake for 17 to 22 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan. Carefully remove the muffins from the pan and place them on a wire rack to cool completely.
Video
Notes
Storage Instructions: Muffins may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Muffins will freeze well for 2 to 3 months. Thaw to room temperature or microwave until warmed through before serving.