Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins combine ripe mashed bananas with cinnamon and a touch of honey for sweetness, folded through a batter enriched with butter and vanilla. The addition of semi-sweet chocolate chips provides pockets of melted chocolate throughout each muffin. Baked initially at a high temperature then lowered to finish, these muffins develop a tender crumb and moist texture. They store well at room temperature under cover or can be refrigerated for up to a week, making them a convenient treat for several days.
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 banana mashed, large, ripe
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg room temperature
- 1/3 cup butter or coconut oil, melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
- Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
Notes
- Use very ripe bananas with brown spots to maximize natural sweetness and moisture.
- Substitute 1-to-1 gluten-free flour if required for dietary needs.
- Honey can be replaced with granulated sugar in the same amount if preferred.
- Any milk type works, including dairy-free alternatives.
- Chocolate chips can be mini or regular size; omit if you want a plain banana muffin.
- Store baked muffins in an airtight container at room temperature for up to three days, or freeze to preserve longer.
Nutrition Information
Nutrition Facts
Serving: 12 standard size muffins
Amount Per Serving
Calories 279
% Daily Value*
| Serving | 0g | |
| Calories | 279kcal | 14% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 30mg | 10% |
| Sodium | 245mg | 10% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 206IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.