Chocolate Chip Banana Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 157.5
  • Total Fat: 6.3 g
  • Cholesterol: 18.7 mg
  • Sodium: 51.9 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.5 g

View full nutritional breakdown of Chocolate Chip Banana Muffins calories by ingredient
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Number of Servings: 24


    2 1/2 cups unbleached all-purpose flour
    1/2 teaspoon baking soda
    3/4 cup dark brown sugar
    1/4 teaspoon ground cinnamon
    2 cups smashed bananas (about 4 to 6 bananas)
    1/2 cup vegetable oil
    1/2 cup 1% milk
    2 large eggs, at room temperature
    1/8 teaspoon fine salt
    1/2 teaspoon pure vanilla extract
    1/2 cup mini chocolate chips


1.) Preheat the oven to 425 degrees F. Either lightly brush a 12-muffin tin with butter or insert cup cake liners into the muffin tin and set aside.
2.) Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
3.) Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
4.) Make a small well in the center of the the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the chocolate chips (I use mini chips). Divide the batter into the muffin tin.
5.) Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. Insert a toothpick into the center of a muffin to check if it is done, toothpick should come out clean. Cool muffins in the pan on a rack for a couple of minutes. Turn the muffins out of the pan and cool on the rack.

Number of Servings: 24

Recipe submitted by SparkPeople user GREENEYED878.

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