Chocolate Banana Muffins (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
3 average-sized ripe bananas, squashed (roughly 1 1/4 cups)
02 -
5 tbsp melted unsalted butter, cooled slightly (70g)
03 -
1 big egg
04 -
1/2 tsp pure vanilla extract
→ Dry Ingredients
05 -
1 1/2 cups regular flour (195g)
06 -
1/2 cup brown sugar, firmly packed (95g)
07 -
1 tsp baking powder
08 -
1 tsp baking soda
09 -
1/4 tsp sea salt
→ Mix-Ins
10 -
3/4 cup chocolate chips (130g)
# Instructions:
01 -
Heat your oven to 350°F (177°C). Put paper liners in a 12-cup muffin pan.
02 -
Grab a big bowl and mix your flour, brown sugar, baking powder, baking soda, and salt until they're all combined.
03 -
Take another bowl and mix your slightly cooled melted butter, squashed bananas, egg, and vanilla until smooth.
04 -
Add wet stuff to dry stuff and stir gently until just combined. Then gently add the chocolate chips.
05 -
Scoop batter into each liner, filling about 3/4 full. Bake for 20-25 minutes. They're done when a toothpick comes out clean from the middle. Cool them on a wire rack.
# Notes:
01 -
Keep these treats fresh by storing them on your counter in an airtight box for up to 3 days
02 -
If making tiny muffins, only bake them for 10-15 minutes
03 -
Want to save them longer? Freeze each muffin separately first, then put them in a bag for up to 3 months
04 -
Darker, super ripe bananas will make your muffins taste way better