Moist Banana Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Moist Banana Chocolate Chip Muffins calories by ingredient
Introduction
Use browned butter in place of melted butter, and the muffins moist and melt-in-your-mouth. This is the best banana bread in muffin form. If you don't know how to brown butter, melted butter works too. Only 200 calories a piece! Use browned butter in place of melted butter, and the muffins moist and melt-in-your-mouth. This is the best banana bread in muffin form. If you don't know how to brown butter, melted butter works too. Only 200 calories a piece!Number of Servings: 18
Ingredients
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4 large over-ripe bananas (2 cups or more), mashed well
1 cup minus 1 tablespoon granulated sugar
8 tablespoons (1 stick) butter, browned and cooled
1/4 cup buttermilk
1 egg, whisked (I whisked the egg and buttermilk together)
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
Directions
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
