Chocolate Banana Muffins
Like banana bread but easier to not underbake.
- Prep
- 30m
- Cook
- 30m
- Total
- 60m
- Serves
- 12
What you need
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
- 6 Tablespoons (85g) unsalted butter, melted
- 2/3 cup (135g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 tbsp milk
- 1 cup chocolate chips
Don't F*ck it Up
Method
- 01Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- 02Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- 03In a large bowl mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract, and milk.
- 04Pour the dry ingredients into the wet ingredients, whisk until combined. Fold in the chocolate chips.
- 05Spoon the batter into liners, filling them all the way to the top.
- 06Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–18 minutes or until a toothpick inserted in the centre comes out clean.
- 07Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire cooling rack to continue cooling.