Chocolate Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1 large egg
02 -
5 tablespoons unsalted butter, melted and cooled a bit (70g)
03 -
3 medium overripe bananas, mashed up (about 1 1/4 cups)
04 -
1/2 teaspoon vanilla extract
→ Dry Ingredients
05 -
1 teaspoon baking soda
06 -
1 teaspoon baking powder
07 -
1 1/2 cups plain flour (195g)
08 -
1/4 teaspoon fine sea salt
09 -
1/2 cup packed brown sugar (95g)
→ Mix-Ins
10 -
3/4 cup chocolate chips (130g)
# Instructions:
01 -
Start by cranking your oven to 350°F (177°C). Put liners in your 12-cup muffin tray.
02 -
In a smaller bowl, stir together the mashed bananas, butter, egg, and vanilla till smooth.
03 -
Grab a large mixing bowl and whisk together the flour, sugar, salt, baking powder, and soda until combined.
04 -
Dump the wet stuff into the bowl with the dry ingredients. Gently stir till just blended, then toss in the chocolate chips.
05 -
Fill each lined muffin cup about 3/4 full with the batter. Bake for 20-25 minutes. They’re done when a toothpick in the center comes out clean. Let them cool while sitting on a wire rack.
# Notes:
01 -
Keep sealed at room temp and they’ll stay good for around 3 days.
02 -
Cut baking time to 10-15 minutes if you’re making mini muffins.
03 -
You can freeze these up to 3 months. Freeze them spaced out first, then toss them in a bag.
04 -
Riper bananas with brown spots make sweeter muffins.