Banana Chocolate Chip Muffins
Soft and fluffy Banana Chocolate Chip Muffins! These muffins are the perfect way to use any browning bananas on your counter and turn them into a sweet breakfast or treat!
Ingredients
- 2 cups flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/8 tsp ground nutmeg
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 cups mashed bananas 3-4 large bananas
- 3/4 cup brown sugar
- 1/2 cup melted butter cooled
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a large bowl, whisk melted and cooled butter, brown sugar, bananas, egg, egg yolk, and vanilla. Whisk until combined. It may be lumpy because of the bananas and that is okay!1 egg yolk, 1 1/2 cups mashed bananas, 3/4 cup brown sugar, 1/2 cup melted butter, 1 tbsp vanilla, 1 egg
- Add in flour, cinnamon, nutmeg, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 cups flour, 1 3/4 tsp baking powder, 1/2 tsp baking soda, 2 tsp cornstarch, 1/8 tsp ground nutmeg, 3/4 tsp cinnamon, 1/4 tsp salt
- Toss in the mini chocolate chips and fold a few more times.3/4 cups mini chocolate chips
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise.
- Sprinkle extra mini chocolate chips and sugar on it.
- Bake the muffins at 400℉ for 5 minutes, and then turn the oven down to 350℉ and continue baking for 12-15 minutes.
- Allow the muffins to cool, and enjoy! These muffins stay good on your counter for up to 5 days and in the refridgerator in an airtight container for up to 2 weeks.