Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Peel and mash the bananas in a large mixing bowl.
- Add the sugar, oil (or melted butter), eggs, and vanilla extract to the bananas. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the chocolate chips evenly throughout the batter.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Fill each muffin cup about 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool slightly before serving for optimal taste and texture.
Notes
- You can add extra chocolate chips on top before baking for a more decorated look.
- Use overripe bananas for the best flavor and moistness.
- These muffins freeze well; wrap individually and store in an airtight container for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg