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Ingredients
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- 7 tablespoons milk
- 1 teaspoon vinegar
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat the oven to 350°F and line muffin pans with cupcake liners.
- Combine milk and vinegar in a measuring cup and set aside.
- In a mixing bowl, cream together the butter and sugar using an electric mixer or hand mixer.
- In a separate bowl, mash the bananas until smooth.
- Add the mashed bananas, eggs, salt, and baking soda to the butter and sugar mixture and mix well.
- Incorporate the milk and flour, mixing just until moistened. The batter will be slightly lumpy, so avoid overmixing.
- Fold in 1.5 cups of chocolate chips gently into the batter.
- Scoop the batter into the muffin liners, filling them approximately ¾ full and sprinkle with remaining chocolate chips on top.
- Bake for 12-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool for at least 15 minutes before removing from the liners and enjoying.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Notes
For denser muffins, ensure the bananas are super ripe before mashing.
These muffins can be frozen for quick snacks later; simply reheat them in the microwave.
Feel free to add nuts or substitute some chocolate chips with nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 213
- Sugar: 14g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg