Who doesn’t love a moist and flavorful muffin for breakfast? Banana muffins are one of my favorites and are a great way to use up bananas that are getting too ripe. Topping them with a sprinkling of chocolate chips also satisfies the chocolate lover in me without adding too many additional calories! Here is a super-easy recipe that my daughter, Caitlyn, got me hooked on!
Ingredients:
3 bananas, mashed
1/3 cup butter, melted
1 egg, beaten
3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
12 tsp mini chocolate chips
Step 1:
Preheat the oven to 350 degrees.
Step 2:
In a large bowl, combine the bananas, butter, egg, and sugar. Stir until well combined.
Step 3:
In a second bowl, combine the dry ingredients: flour, salt, baking powder, and baking soda.
Step 4:
Fold the dry ingredients into the large bowl with the wet ingredients. Stir just until the mixture is blended–don’t over mix or the muffins will not be fluffy and light.
Step 5:
Spray muffin cups or liners with non-stick spray and then spoon the batter into the 12 cups.
You can use paper muffin liners or a muffin pan, but I love Silicon Baking Cups. They are reusable and can go in the oven, freezer, or microwave. Unless you are using the paper muffin liners, make sure you spray some non-stick spray into the cups. Even though the silicon cups are advertised as non-stick, the muffins come out much easier if you use a little Pam.
I like to use Wilton’s Scoop-it Batter spoons to perfectly size muffins or cupcakes. It keeps the sizes consistent and I can fill each cup in one step. The spoons come in 3 sizes and are great to help you get all the batter out of the bowl like a spatula.
Step 6:
Sprinkle 1 tsp of mini chocolate chips on the top of each muffin.
Step 7:
Bake at 350 degrees for 25 minutes or until the top of the muffins spring back when touched.
Nutrition (per serving):
Calories: 203 Total Fat: 7.1 g
Carbs: 33.7 g Protein: 2.9 g
These muffins are good warm right out of the oven or even cold over the next few days. Store loosely covered on the counter if you can make them last past the first day!
The Best Banana Muffins!
Equipment
- muffin pan or silicon baking cups
Ingredients
- 3 each bananas medium- large, ripe
- 1/3 cup butter melted
- 1 each egg beaten
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 12 tsp mini chocolate chips
Instructions
- Preheat oven to 350 degrees
- In a large bowl, combine the bananas, butter, egg, and sugar.
- In a second bowl, combine the flour, salt, baking powder, and baking soda.
- Fold the dry ingredients into the large bowl with the wet ingredients. Stir just until the mixture is blended-- don't over mix.
- Spray muffin cups or liners with non-stick spray and spoon batter into the 12 cups
- Sprinkle 1 tsp of mini chocolate chips on the top of each muffin.
- Bake at 350 degrees for 25 minutes or until the top of the muffins spring back when touched.
I can testify that these muffins are fantastic. They don’t last long!
Thanks for the recipe. Are you in your RV kitchen in the youtube video?
I think of you every time we pass an RV park now!
Hey Barb! Yes I am in my RV kitchen and working on learning how to video- lol. Where are you guys at now?
The muffins look delicious, can’t wait to try them.
They are really easy–you’ll love it with the chocolate too!