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.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 14 muffins
- 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)
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.
Add egg, vanilla extract, and milk and stir well.
Add flour, half at a time, mixing until just combined.
Stir in mashed banana and mix well.
Fold in chocolate chips.
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.
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 24.9g | Protein: 2.2g | Fat: 6.4g | Saturated Fat: 4.1g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 88mg | Fiber: 0.8g | Sugar: 16.5g | Calcium: 20mg | Iron: 0.7mg