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Banana and Chocolate Muffins

Banana and Chocolate Muffins: Moist, Fluffy & Irresistible!

Delight in these easy Banana and Chocolate Muffins, moist and fluffy, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 3 medium Ripe Bananas Bake unpeeled bananas at 350°F for 15-20 minutes until blackened if not ripe.
  • 1 cup Granulated Sugar Can substitute with brown sugar for deeper flavor.
  • 1/3 cup Vegetable Oil Melted butter can be used for a richer taste.
  • 2 large Eggs Flax eggs can be used for a vegan alternative.
  • 1 teaspoon Vanilla Extract Almond extract can be swapped for a unique twist.
  • 1 teaspoon Vinegar Apple cider vinegar works wonderfully here.
  • 1 1/2 cups Plain (All-purpose) Flour Whole wheat flour adds fiber or use a gluten-free blend.
  • 1 teaspoon Baking Powder Check expiration for best results.
  • 1/2 teaspoon Baking Soda May reduce if using self-raising flour.
  • 1/4 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 cup Chocolate Chips Feel free to use white or milk chocolate chips for variation.

Equipment

  • Oven
  • muffin tin
  • Mixing bowls
  • whisk
  • Spoon or ice cream scoop

Method
 

Step-by-Step Instructions for Banana and Chocolate Muffins
  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. If your bananas aren't ripe, bake them for 15-20 minutes until the skins are blackened. Cool and mash the bananas in a large mixing bowl.
  3. In the mashed bananas bowl, mix in granulated sugar, vegetable oil, eggs, vanilla extract, and vinegar until combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually mix it into the wet banana mixture until just combined.
  5. Fold in the chocolate chips gently into the muffin batter.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to keep the muffins light and fluffy. Check for doneness with a toothpick.

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