Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins are a great way to use overripe bananas. These muffins are so soft and delicious. I have also added some nuts to them. Serve them with coffee with a tiny slab of butter and you have a good breakfast or snack.
Chocolate chips make everything better! These muffins are so fluffy and they a one bowl recipe. You can make them healthy if you wish to substitute. We add some nutella and have it as dessert with ice cream too.
A small touch of cinnamon powder adds nice warming flavor. Muffins freeze very well after baking. Just thaw them naturally or defrost them directly in microwave for 30 seconds or until they are warm.
Eggless – There is only one egg, you can easily swap it with yogurt or sour cream to make it eggless.
Whether you use chocolate chips or nuts, make sure you use ripe bananas, as they add a lot of flavor, moisture and sweetness after all these banana muffins.
You could really go crazy with any add-ins, dried cranberries, raisins, crystallized ginger etc. Or any kind of chocolate chips dark or milk, nuts like pecans, macadamia, crumb topping, or some glaze. There are so many options. I made these with cashewnuts.
Banana Chocolate Chip Muffins
Ingredients
- 2 bananas
- 1 egg
- 1/3 cup milk
- 1/3 cup oil
- 1 tsp vanilla extract
- 1 1/3 cup Flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup nuts I used cashews
- 1/2 cup chocolate chips
Instructions
- Preheat the oven at 350 F and line the muffin pan with muffin liners.
- In a large bowl, mash bananas using a fork. Add oil, egg, milk and vanilla extract. Stir well to mix it all. Add sugar and whisk very well.
- In another bowl or dish, add dry ingredients flour, baking powder and salt. Stir to mix. Add dry ingredients to and whisk everything is well combined.
- If you are adding any chocolate chips or nuts, then fold it in right now. Divide the batter evenly between 8 muffin cups filling about 2/3 full. Add more nuts on top if you like. You can also top them with tiny bit of sugar.
- Bake muffins for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool down on a cooling rack. Serve them slightly warm or once they are completely cool. Store them at room temperature in an air-tight container for 2-3 days. They keep well in the refrigerator for more a week or frozen for 1 month.