Banana Chocolate Chip Muffins
Makes about 15-16 muffins.These banana muffins with chocolate chips are so easy to make. Banana Chocolate Chip Muffins are fluffy, moist, and easy to freeze.
Ingredients
- 1 ⅔ c all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp allspice
- 1 tsp cinnamon
- ¼ c brown sugar
- ⅓ c white sugar
- 1 tsp kosher salt
- ½ c unsalted butter, melted and cooled 5 min
- 2 eggs, room temperature
- 2 bananas, very ripe (1 1/2 c)
- ⅓ c buttermilk, room temperature
- 1 Tbsp vanilla
- ⅔ c pecans, toasted, chopped (optional)
- 1 c semisweet chocolate chips, or chocolate chunks
Instructions
- Line a muffin tin with paper liners. Preheat oven to 375 degrees.
- Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and white sugar until smooth. Stir in the eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add the dry ingredients into the wet in two portions. Mix until just combined, then add the pecans and chocolate chips until evenly distributed.
- Portion the batter into 12 cups—gently tap the pan to release any air bubbles. Place on the center rack of the oven and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- After removing from the oven, allow muffins to cool for a few minutes before removing from the tin and transferring to a rack to cool further. Store in an airtight container for up to a week, or transfer to the freezer for later use.
Notes
- Use jumbo-sized muffin tins to make 12 large-sized muffins!
Nutrition Facts
Serving: 1g, Calories: 248kcal, Carbohydrates: 28g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 37mg, Sodium: 229mg, Potassium: 170mg, Fiber: 2g, Sugar: 14g, Vitamin A: 233IU, Vitamin C: 1mg, Calcium: 46mg, Iron: 2mg