Ingredients
Scale
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- 2 large ripe bananas, mashed (about 1 cup)
- ¾ cup (150g) granulated sugar
- 1 large egg
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
- Optional: extra chocolate chips for topping
Instructions
- Prep: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix wet ingredients: In another bowl, mash bananas. Stir in sugar, egg, oil, and vanilla until smooth.
- Combine: Add dry ingredients to wet; stir just until moistened. Fold in chocolate chips.
- Fill: Divide batter evenly among muffin cups (fill almost to top for tall domes). Sprinkle with extra chips if desired.
- Bake 18–22 minutes, until a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
💡 Pro Tips:
– Use very ripe bananas (lots of brown spots!) for maximum sweetness and moisture.
– For extra fluffiness, let batter rest 10 minutes before baking.
– Store in an airtight container up to 3 days or freeze for 2 months.
Prep Time & Nutrition (per muffin, makes 12):
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min
Servings: 12 | Calories: 180 | Net Carbs: 26g | Fats: 8g | Protein: 2g
Servings: 12 | Calories: 180 | Net Carbs: 26g | Fats: 8g | Protein: 2g