Banana Chocolate Chip Muffins
Servings: 12 muffins
Calories: 197kcal
Print Recipe
Equipment
- 1 (12-cup) nonstick muffin tin, prepared with 12 paper cupcake liners.
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups bananas (about 2 big bananas)
- 1 egg large
- 8 tbsp unsalted butter melted (1 stick)
- 1/4 cup whole milk
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, baking powder, and salt.
- In a separate mixing bowl, combine the mashed bananas, egg, melted butter, and milk until incorporated.
- Stir the banana mixture into the dry ingredients just until blended (do not over-mix, as that could result in a tough muffin). Stir in the chopped Mexican chocolate.
- Divide the batter amongst the muffin cups, filling each about 3/4 full.
- Bake the muffins until the tops are pale golden and a tester inserted into the center comes out with some melted chocolate attached but no crumbs, about 30 minutes.
- Transfer the muffins to rack to cool for 15 minutes. Then remove from the muffin tins.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 110mg | Potassium: 121mg | Fiber: 1g | Sugar: 14g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
From our Sage and Plow family to yours.