Ingredients
- ▢½ cup butter, melted (dairy free or regular)
- ▢2 eggs
- ▢2 cup ripe mashed bananas (3-4 ripe bananas)
- ▢1 teaspoon vanilla extract
- ▢¼ cup granulated sugar
- ▢½ cup light brown sugar
- ▢1 teaspoon baking soda
- ▢2 cup all-purpose flour
- ▢½ teaspoon salt
- ▢1 cup chopped semisweet or dark chocolate (dairy free or regular)
Instructions
- Preheat oven to 325°F. Line muffin tins with liners.
- Measure the butter, then place in a medium sized microwave-safe bowl and heat until melted. Whisk in the egg and vanilla.
- Whisk in the granulated sugar and light brown sugar.
- Mash the bananas with a fork to remove large clumps. Mix it in with the other liquid ingredients.
- Add in the flour, salt, and baking soda, then whisk. Stir in chopped chocolate.
- Divide the batter between the liners, filling each one almost full. Sprinkle more chocolate on top if desired. Bake in preheated oven for 18-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
- After 5 minutes, transfer the muffins to a cooling rack. Enjoy!
Notes
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Flour: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it using a kitchen scale, or use the scoop and level method.
Whole Wheat Banana Muffins: If you want to make whole wheat banana muffins, you can swap the all purpose flour at a 1:1 ratio with whole wheat flour.
Storage and Freezing Instructions:
Store in an airtight container at cool room temperature for up to 3 days. Freeze for up to 3 months by placing in a Ziploc bag. Thaw at room temp or heat one at a time in the microwave before serving.
Nutrition
Calories: 225kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 21mgSodium: 198mgPotassium: 165mgFiber: 2gSugar: 16gVitamin A: 317IUVitamin C: 2mgCalcium: 19mgIron: 2mg
