Banana Chocolate Chip Muffins
With just a handful of ingredients and easy steps, you'll have moist and flavorful muffins ready to enjoy for breakfast (or to snack on!) in no time.
Servings: 12 muffins
Ingredients
- 1 cup overripe bananas, mashed (about 3 large bananas)
- 1 large egg, room temperature
- ¼ cup sour cream
- 1 ½ teaspoons vanilla extract
- ¼ cup unsalted butter, melted
- 2 tablespoons vegetable oil
- ¼ cup brown sugar, packed
- ½ cup granulated sugar
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 375 degrees Fahrenheit and spray a muffin liner with pan spray and, if desired, line it with muffin liners.
- Add 1 cup overripe bananas, 1 large egg, ¼ cup sour cream, 1 ½ teaspoons vanilla extract, ¼ cup unsalted butter, 2 tablespoons vegetable oil, ¼ cup brown sugar,and ½ cup granulated sugar to a large bowl and beat with a hand mixer until combined.
- Add 1 ⅔ cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in 1 cup milk chocolate chips by hand. Scoop the batter into the prepared muffin pan until each muffin well is ⅔ of the way full.
- Bake for 18-22 minutes or until a toothpick comes out clean from the center of a muffin. Let the muffins cool for 5-10 minutes before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 208mg | Potassium: 116mg | Fiber: 1g | Sugar: 24g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
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