Choco Chip Banana Muffins
Ingredients
• 1 ¼ cup + 2 tbsp All-purpose flour
• 1 ¼ cup Mashed Ripe Banana
• 1/3 cup Unsalted Butter, at room temperature
• 1 large Egg, at room temperature
• 1/3 cup Dark brown sugar (see recipe notes)
• 1/3 cup Light brown sugar (see recipe notes)
• 2/3 cup Mini chocolate chips (see recipe notes)
• 1 tsp Baking powder
• 1 tsp Baking soda
• 1 tsp Vanilla extract or ½ tsp of Vanilla paste
• 1 tsp Cinnamon powder
• ½ tsp Nutmeg, grounded
• 2 to 3 tbsp Milk of your choice
• ½ tsp of salt
Steps
Preparation Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Servings: 8 to 10 (Large muffins)
Method
1. Start with preheating the oven to 400 degree-F.
2. Prepare your muffin pan either by lining with muffin paper liners or by rubbing butter over them.
3. Add 2 tbsp of flour to the chocolate chips, gently fold them and set aside. (see recipe notes)
4. In a mixing bowl, stiff 1 ¼ cup of the flour.
5. Now mix the rest of the dry ingredients with flour, i.e., baking powder, baking soda, cinnamon, nutmeg, and salt.
6. In a separate mixing bowl, add butter, light brown sugar, and dark brown sugar. Beat them until fluffy with the help of stand mixer or a hand blender.
7. Add mashed bananas, egg, vanilla, and milk to the butter mixture. Beat them on low speed until combined.
8. Now gradually add the dry mixture into the mashed banana batter, and fold until well combined. (see recipe notes)
9. Add in the flour dusted chocolate chips in the batter and fold them in. The batter will be thick then the cake or cupcake batter.
10. Scoop the batter and fill in the prepared muffin tin to the top.
11. Bake the muffins for 20 to 25 minutes if you are making them large. For mini muffins, bake them for 10 to 15 minutes. (see recipe notes)
12. Once baked, let them cool for 5 to 8 minutes in their tin and then transfer to a cool rack to cool completely.
13. Serve and enjoy.
Recipe Notes
• You can use either the combination of light and dark brown sugar or 2/3 cup of any one of them as well. We are adding both for extra caramelized taste.
• We are using dark chocolate chips for our muffins. But you can use semi-sweet or milk chocolate as well. if you are using milk chocolate, reduce the quantity of sugar by ¼ to avoid extra sweet muffins.
• We are fold the chocolate chip in flour to avoid them sinking in the bottom of the muffin. Chips will spread out evenly with this technique and you can do it with nuts and dried fruit as well if adding.
• We recommend adding 1/3 of dry ingredient in the wet batter at a time to avoid lumps of flour.
• To check if the muffins are baked, either do the toothpick set or give them a light tap to see if they spring back.
Nutritional Value
Calories: 183
Protein: 2.8 g
Carbohydrates: 32 g
Dietary Fiber: 1.4
Sugars: 17.2 g
Fat: 5.3 g
Saturated Fat: 3.2 g
Cholesterol: 28 mg
Sodium: 158.4 mg
