Chocolate Chip Banana Muffins
Equipment
- large bowl
- Measuring cup
- Mixing bowl or medium bowl
- Whisk or hand mixer
- Large cookie scoop
- Muffin tin or lined muffin tin
- Paper liners
- wire rack
- Fork (for mashing bananas)
Ingredients
- 3-4 overripe bananas
- 1/4 cup melted butter
- 1/4 cup avocado oil
- 2 large eggs room temperature
- 1/2 cup milk
- 1/2 cup brown sugar
- 2 cups self-rising flour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 cup chocolate chips dark chocolate or mini chocolate chips work great
Instructions
- Preheat the oven to 400°F and line a muffin tin with paper liners.
- Mash the bananas in a large bowl until mostly smooth.
- Add wet ingredients: Mix in melted butter, avocado oil, eggs, and milk until combined.
- Add dry ingredients: Stir in brown sugar, self-rising flour, cinnamon, and vanilla extract. Mix gently until just combined.
- Fold in chocolate chips until evenly distributed through the muffin batter.
- Fill muffin cups about ¾ full using a large cookie scoop.
- Bake for 20 minutes, or until the center of the muffins springs back and a toothpick inserted comes out with just moist crumbs.
- Cool and enjoy: Let the muffins rest in the pan for a few minutes, then transfer to a wire rack. Enjoy!
Notes
Storage Tip:
Once cooled, store muffins in an airtight container lined with a paper towel to absorb excess moisture. For longer storage, freeze in a freezer bag with a layer of plastic wrap or aluminum foil to prevent freezer burn.
Once cooled, store muffins in an airtight container lined with a paper towel to absorb excess moisture. For longer storage, freeze in a freezer bag with a layer of plastic wrap or aluminum foil to prevent freezer burn.