Print
Description
Prepare moist chocolate chip banana muffins using overripe bananas. This recipe is simple and kid-friendly.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 medium)
- ½ cup buttermilk (or milk + ½ tbsp lemon juice/vinegar)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Stir in the mashed bananas and buttermilk until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- Do not overmix the batter to keep the muffins tender.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg