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
Optional: chopped nuts or a sprinkle of cinnamon for extra flavor.
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, mash the bananas until smooth. Add sugar, oil, eggs, and vanilla. Mix until well combined.
- In a separate bowl, sift together flour, baking soda, and salt. Gradually add to wet ingredients, stirring gently until just combined.
- Fold in chocolate chips evenly without overmixing.
- Divide batter into the muffin tin, filling each about 3/4 full. Bake for 20-25 minutes until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Ensure bananas are ripe for maximum sweetness and flavor.
- Adjust chocolate chip amount to preference.
- Store muffins in an airtight container at room temperature for 2 days or refrigerate for up to a week.
- Freeze wrapped muffins for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 240 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg