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 liners or lightly grease it.
- In a large bowl, mash the ripe bananas until smooth. Add melted butter, eggs, and vanilla extract; whisk until well combined.
- In a separate bowl, whisk together flour, sugar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each about 3/4 full.
- Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Cool briefly before transferring to a wire rack.
Notes
- Optional: Add a sprinkle of cinnamon or chopped nuts for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze for up to 3 months.
- Reheat in microwave or oven for a quick treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg