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Banana Muffins with Miniature Chocolate Chips

These muffins are a good way to use up over-ripe bananas. You can make them the night before so they're ready to grab for breakfast. They're always a big hit. —Valerie Collier, Charleston, South Carolina
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 muffins

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup packed brown sugar
  • 1 egg
  • 3/4 cup mashed ripe bananas (1 to 2 medium)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup miniature semisweet chocolate chips

Directions

  • In a small bowl, cream butter and brown sugar. Beat in the egg, bananas and vanilla. Combine the flours, baking soda and salt; add to creamed mixture until just moistened. Fold in chocolate chips.
  • Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 each: 258 calories, 11g fat (6g saturated fat), 56mg cholesterol, 248mg sodium, 38g carbohydrate (22g sugars, 3g fiber), 4g protein.

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