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.
Servings: 8 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.