Ingredients
Wet Ingredients
- 2 pieces ripe bananas Make sure to use ripe bananas for the best flavor
- 1/4 cup butter (melted)
- 1/2 cup sugar Can be substituted with honey or maple syrup for a healthier option
- 1 piece egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend
- 1 teaspoon baking soda
- 1 pinch salt
Add-Ins
- 1/2 cup chocolate chips Feel free to add more if desired
- 1/4 cup walnuts (chopped) Can substitute with your favorite nuts
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, mash the ripe bananas.
- Add melted butter, sugar, egg, and vanilla extract to the mashed bananas and mix well.
- In another bowl, combine flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in chocolate chips and walnuts.
Baking
- Fill muffin cups about 2/3 full with batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool and enjoy!
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 10g
Notes
Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Warm muffins are delicious on their own or served with butter or cream cheese. You can add dried fruit, peanut butter, or cinnamon for variations. For mini muffins, adjust baking time to 10-15 minutes.
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