Ingredients
Scale
- 3 ripe bananas, mashed
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper cups or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, sugar, eggs, and vanilla extract; whisk until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold dry ingredients into wet mixture, stirring gently.
- Gently fold in the chocolate chips, ensuring even distribution.
- Divide the batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Optional add-ins: chopped nuts or shredded coconut for extra texture.
- Storage: Keep in an airtight container at room temperature for 2 days or freeze for up to 3 months.
- Reheat muffins in the microwave for 15-20 seconds for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg