Description
Back-to-school banana chocolate chip muffins are a delightful blend of sweet, ripe bananas and rich chocolate, making them the perfect treat for busy mornings or after-school snacks. Soft and fluffy, these muffins not only satisfy cravings but also fill your kitchen with an irresistible aroma. Easy to whip up and freezer-friendly, they are sure to become a family favorite.
Ingredients
Scale
- 3 ripe bananas (about 1 ½ cups mashed)
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup unsalted butter (melted)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- In a large bowl, mash the ripe bananas until smooth.
- Mix in melted butter and sugar until combined. Add eggs and blend well.
- In another bowl, whisk together flour, baking powder, and salt; then incorporate into the wet ingredients until just combined.
- Gently fold in chocolate chips.
- Fill muffin tins about two-thirds full and bake for 20-25 minutes or until a toothpick comes out clean.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg