Description
Delicious and moist banana muffins with chocolate chips, perfect for breakfast or a snack.
Ingredients
Scale
- 3 medium ripe bananas (about 1 cup mashed)
- 1 large egg
- 1/3 cup coconut oil (or avocado oil)
- ½ cup packed light brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (or GF flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon (optional)
- ¾ cup semi-sweet chocolate chips (or dark chocolate chips, divided)
Instructions
- In a medium bowl, mash the 3 medium ripe bananas and whisk them with the 1 large egg, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1/3 cup coconut oil until smooth.
- In a separate bowl, combine the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon (if using).
- Carefully pour the wet mixture into the bowl of dry ingredients.
- Use a spatula to stir just until everything is incorporated. Don’t overmix!
- Gently fold in most of the ¾ cup semi-sweet chocolate chips, reserving a handful to top the mixture before baking. Any alternative or extra add-ins go in at this point, too.
- Spoon the batter evenly into the muffin tin. Sprinkle the remaining chips on top of each muffin, then bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes before handling and serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen for up to 3 months; thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg