Description
These Banana Chocolate Chip Muffins are moist and dense and with every bite you get meltly chocolate and banana goodness. You’ll feel like you’re eating dessert for breakfast.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 stick unsalted butter, room melted & cooled
- 1 egg
- 2/3 cup light brown sugar, packed
- 1/4 cup milk
- 2 large bananas, mashed
- 1/2 cup bittersweet or semi-sweet chocolate chips
- 1/2 cup coarsely chopped pecans or walnuts, optional
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with 9 paper muffin holders.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon and set asdie.
- In a large bowl, combine the butter, egg, brown sugar and milk with a wooden spoon. Add the bananas and mix to combine. Add the dry ingredients and mix just to incorporate. Fold in the chocolate chips and pecans. Do not over mix.
- Divide the batter among the muffin holders* (see notes below)
- Bake until the tops of the muffins are a light golden brown and a toothpick inserted in the centers comes out clean.
- Remove the muffins from the muffin tin and transfer them to a cooling rack.
- Store muffins in an airtight container.
Notes
- Muffins will stay fresh for up to two day
- *This recipe will make 9 large or 12 medium size muffins. I used a 1/3 cup cookie scoop and made 9 large muffins. You can use a 1/4 cup scoop and make 12 medium size muffins.