Description
Deliciously moist banana muffins with chocolate chips, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup very ripe mashed banana (about 2 medium)
- 2 large eggs
- ¾ cup milk (dairy or plain unsweetened nondairy milk)
- 3 tablespoons peanut butter (or regular butter, melted and cooled)
- 1 teaspoon pure vanilla extract
- 1 cup whole wheat flour (or buckwheat flour)
- ¼ cup sugar
- 2 tablespoons ground flaxseed (optional)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup dark chocolate chips (roughly chopped or use mini chips)
Instructions
- Preheat the oven to 400 degrees F and grease a standard muffin tin. Set aside.
- Mash the banana very smooth with a potato masher or fork.
- Add the flour, sugar, flaxseed (if using), cinnamon, baking powder, baking soda, and salt to a medium bowl. Stir together.
- Add the banana, eggs, milk, peanut butter, and vanilla and stir well.
- Add the chocolate chips.
- Spoon batter into prepared muffin tin, using about 1/4 cup batter for each. Top with additional chocolate chips if desired.
- Bake for 16-20 minutes or until a cake tester inserted into the center comes out cleanly and the edges are golden brown.
- Let cool for about 5 minutes in the pan, then run a paring knife around the edges to help remove the muffins. Cool on a wire rack.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap individually and store in the freezer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg