5.0 from 9 votes
Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are the perfect grab and go snack or special breakfast!
Prep Time
2 mins
Cook Time
2 mins
Total Time
20 mins
Servings: 12
Calories: 205 kcal
Course:
Breakfast , Snacks
Cuisine:
American
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup honey or agave nectar
- 1 large egg
- 2/3 cup milk
- 3 tablespoons vegetable oil (or coconut oil)
- 2 ripe bananas, mashed
- 3/4 cups semi-sweet chocolate chips + 1/4 cup additional for sprinkling on top after adding to muffin tin
Instructions
- Preheat oven to 400° F.
- Combine the first 4 ingredients in a bowl.
- In a separate bowl, whisk the honey, egg, milk, oil, and mashed bananas.
- Slowly combine the dry ingredients into the wet, and then stir in the chocolate chips.
- Pour batter into greased or lined muffin cups, about 2/3 of the way up, and top with additional chocolate chips. Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve.
Cup of Yum
Notes
- Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
- Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
- Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
- Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
- Mini Muffins: To make mini muffins follow the instructions, but bake for 12-15 minutes or until a toothpick comes out clean.
- Ripe Bananas: Make sure your bananas are ripe (with brown spots) for the best flavor and sweetness.
- Avoid Overmixing: Overmixing the batter can result in dense muffins. Stir until just combined.
- Room Temperature Ingredients: Using room temperature eggs and milk can help the ingredients mix more easily and evenly.
- Allow to Cool Completely: If you used muffin liners, allow the muffins to cool completely in the liners before you remove them. This will help the muffins not stick to the liners.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days.
- Freezing: These muffins freeze well. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months. To enjoy, thaw at room temperature or warm in the microwave.
Nutrition Information
Calories
205kcal
(10%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
16mg
(5%)
Sodium
190mg
(8%)
Potassium
180mg
(5%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 190mg | 8% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.