Moist Banana Chocolate Chip Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
4 large over-ripe bananas (2 cups or more), mashed well1 cup minus 1 tablespoon granulated sugar8 tablespoons (1 stick) butter, browned and cooled
1/4 cup buttermilk
1 egg, whisked
(I whisked the egg and buttermilk together)1 teaspoon vanilla extract1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1) Preheat oven to 350 degrees F (180 degrees C). Grease muffin pans.
2) Combine flour, baking soda, and salt. Set aside.
3) Combine sugar and BROWNED butter until just blended, and add in banana.
4) Add milk and egg mixture, followed by vanilla extract.
5) Slowly fold in the flour mixture until no more white streaks can be seen, be careful not to over mix or batter will get tough. Fold in chocolate chips.
6) Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.
Serving Size: 18 reg muffins, or 9 large muffins
2) Combine flour, baking soda, and salt. Set aside.
3) Combine sugar and BROWNED butter until just blended, and add in banana.
4) Add milk and egg mixture, followed by vanilla extract.
5) Slowly fold in the flour mixture until no more white streaks can be seen, be careful not to over mix or batter will get tough. Fold in chocolate chips.
6) Fill muffin cups 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes in the pan before transferring to cooling rack to cool completely.
Serving Size: 18 reg muffins, or 9 large muffins
Nutritional Info Amount Per Serving
- Calories: 199.9
- Total Fat: 8.5 g
- Cholesterol: 24.1 mg
- Sodium: 111.0 mg
- Total Carbs: 31.0 g
- Dietary Fiber: 1.4 g
- Protein: 2.2 g
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