Banana Chocolate Chip Muffins
These lovely muffins are great for breakfast or dessert! Lots of chocolate chips soften during baking causing these muffins to become ooey, gooey and delicious. You and your family will be salivating over these delectable muffins.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 13
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 cup semi-sweet chocolate chips
- 1/4 tsp. salt
- 2/3 cup sugar
- 1 tsp. vanilla
- 1 1/2 tsp. baking powder
- 1/4 cup milk (i used 2%)
- 1/2 cup unsalted butter melted (1 stick)
- 1 1/2 cups gold medal unbleached all-purpose flour (bleached
- 2 large or 3 small-medium ripe bananas (mashed)
- additional chocolate chips for top of muffins
- Carbohydrate 11.400539358063 g
- Cholesterol 35.4338461689636 mg
- Fat 12.7224633391567 g
- Fiber 1.01695514463767 g
- Protein 1.59405346096845 g
- Saturated Fat 7.71811010625392 g
- Serving Size 1 1 Serving (47g)
- Sodium 2880.29434154038 mg
- Sugar 10.3835842134254 g
- Trans Fat 0.791745256821089 g
- Calories 155 calories
Preheat oven to 425°. Melt butter. Add sugar, baking powder, salt, bananas, egg, vanilla and milk in a large mixing bowl with a whisk. It's okay to leave chunks of banana in the batter. Add flour and 1 cup of chocolate chips. Stir gently with a wooden spoon just until combined. Don’t overmix the batter. Spray 13 muffin tins with cooking spray. Spoon batter evenly into each muffin tin. Sprinkle additional chocolate chips over top of batter. (I added close to 10 chocolate chips on top of each muffin). Bake at 425° for 5 minutes. Adjust temperature to 350°. Continue baking an additional 20 minutes or until a toothpick inserted in center comes out clean. Cool.
