Description
Deliciously moist banana muffins loaded with chocolate chips.
Ingredients
Scale
- ½ cup unsalted butter, room temperature (1 stick)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 2 tbsp full fat sour cream (optional, but helps to keep them extra soft)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp cinnamon
- 4 very ripe bananas
- 1 ½ cups milk chocolate baking bar, roughly chopped or chocolate chips
Instructions
- Preheat oven to 425°.
- Combine the stick of butter, brown and granulated sugar in a stand mixer. Beat for 5 minutes or until the mixture becomes light and creamy.
- Add in room temperature eggs, one at a time, and mix on a low speed after each addition until just combined. Add in sour cream if using.
- Sift flour, baking soda, and baking powder into a separate bowl. Add salt and set aside.
- Peel the bananas and add to the bowl. Mash together with milk, vanilla, and cinnamon using a fork.
- Alternate adding the banana and flour mixture to the stand mixer, combining on the lowest speed until evenly distributed.
- Stir in about 1 cup of chopped chocolate or chocolate chips.
- Line your muffin pan with liners or spray with nonstick cooking spray and fill no more than ¾ full. Distribute remaining chocolate on top.
- Bake for 7 minutes, then without opening the oven, change the temperature down to 350° and bake for 15-20 minutes or until a toothpick inserted comes out clean.
Notes
- For best results, use very ripe bananas.
- If using frozen bananas, make sure to defrost them first.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg