Description
These Banana Chocolate Chip Muffins are moist, flavorful, and easy to make! With ripe bananas and plenty of chocolate chips, they make a delightful treat for breakfast or as a snack.
Ingredients
Scale
- 7 tablespoons milk
- 1 teaspoon vinegar
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- In a small bowl, mix the milk and vinegar, allowing it to sit for a few minutes to curdle.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the curdled milk, eggs, and mashed overripe bananas to the mixture, and combine well.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in 1 ½ cups of the chocolate chips into the batter, reserving some for the top.
- Scoop the batter into the muffin tin, filling each cup about two-thirds full. Add the remaining chocolate chips on top of the batter.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.
Notes
Ensure the bananas are very ripe for best sweetness and flavor.
You can substitute the chocolate chips with nuts or dried fruit if desired.
Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg