Banana Chocolate Chip Muffins
These are a great breakfast starter, a fresh banana muffin studded with sweet mini chocolate chips in each bite.
Servings:
12
Calories:
295
kcal
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3 large or 4 small very ripe bananas, peeled and smashed
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Prepare 12 cups of a muffin pan by spraying with non-stick cooking spray or lining with paper muffin cups; set aside.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs and mix until incorporates (the batter may seem chunky at this point).
- Next, stir in the mashed bananas and vanilla extract.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Pour the dry mixture into the wet and stir until combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them to the top.
- Bake the muffins at 350F for 28-35 minutes.
- Cool the muffins in the pan for 5 minutes, then remove and cool on a wire cooling rack.
Video
Notes
The muffins keep at room temperature or refrigerated for up to five days. They can be frozen for up to three months.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
49
mg
|
Sodium:
261
mg
|
Potassium:
119
mg
|
Fiber:
2
g
|
Sugar:
22
g
|
Vitamin A:
283
IU
|
Calcium:
19
mg
|
Iron:
2
mg
Copyright © 2013 Saving Dollars and Sense ~ All Rights Reserved
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