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Chocolate Chip Banana Bread Muffins
A super moist banana bread muffin that's loaded with chocolate chips. These muffins are the perfect everyday banana bread muffin that you can quickly make in one bowl.
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
14
muffins
Calories
164
kcal
Author
Kristine Underwood
Ingredients
▢
1/4
cup
unsalted butter, room temperature
▢
3/4
cup
sugar
▢
1/4
tsp
baking powder
▢
1/2
tsp
baking soda
▢
1/4
tsp
sea salt
▢
1
egg
▢
1
tsp
vanilla extract
▢
2
TBS
milk
▢
1
cup
flour
▢
3/4
cup
banana, mashed (approximaetly 2 over-ripe bananas)
▢
3/4
cup
chocolate chips (any kind)
US Customary
-
Metric
Instructions
Preheat oven to 350 degrees and
line muffin cups
.
In a large bowl, cream butter, sugar, baking powder, baking soda, and sea salt together until light and crumbly.
1/4 cup unsalted butter, room temperature,
3/4 cup sugar,
1/4 tsp baking powder,
1/2 tsp baking soda,
1/4 tsp sea salt
Add egg, vanilla extract, and milk and stir well.
1 egg,
1 tsp vanilla extract,
2 TBS milk
Add flour, half at a time, mixing until just combined.
1 cup flour
Stir in mashed banana and mix well.
3/4 cup banana, mashed (approximaetly 2 over-ripe bananas)
Fold in chocolate chips.
3/4 cup chocolate chips (any kind)
Using a
4 TBS cookie scoop
, fill muffin cups 2/3 full.
Bake at 350 degrees for 30 minutes, rotating pans halfway through, until the muffin tops are brown and set.
Let muffins cool in the pans for 5-10 minutes until transferring to a wire rack to cool completely.
Store muffins in an airtight container for up to 1 week or freeze.
Nutrition
Serving:
1
muffin
|
Calories:
164
kcal
|
Carbohydrates:
24.9
g
|
Protein:
2.2
g
|
Fat:
6.4
g
|
Saturated Fat:
4.1
g
|
Cholesterol:
23
mg
|
Sodium:
115
mg
|
Potassium:
88
mg
|
Fiber:
0.8
g
|
Sugar:
16.5
g
|
Calcium:
20
mg
|
Iron:
0.7
mg