Easy Chocolate Chip Banana Muffins
The best chocolate chip banana muffin recipe you will ever make. Guaranteed deliciousness bite after bite, these muffins are moist, fluffy, and taste even better the next day.
Equipment
- 1 kitchen scale
- 2 mixing bowls
- 1 Cookie scoop
- 1 Muffin tin
- 12 Muffin liners optional
- measuring cups
Ingredients
- 2 small bananas mashed
- 2 large egg room temperature
- 100 grams cane sugar approx. ½ cup
- ½ cup avocado oil
- ¼ cup milk
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375º and grease a muffin tin with liners.
- Take two small bananas and mash the banana with a few fingers in its own peel, and then squeeze into a mixing bowl.
- To the same bowl, crack in the eggs and pour in cane sugar, milk, and oil. Whisk together until it all combines.
- In a separate mixing bowl, add the flour, baking soda, baking powder, then whisk together.
- To the wet ingredients, pour in the dry ingredients and whisk until all of the flour is incorporated, then stop. Be sure to NOT OVERMIX.
- Pour in the cup of chocolate chips and use a spatula to mix again. Let the batter sit for 25-30 minutes.
- Using a cookie scoop, scoop the batter into each of the muffin sections ⅔ of the way full, dividing the batter evenly.
- Bake the muffins at 375º for 23-24 minutes or until a toothpick comes out clean. Let cool on a cooling rack 15 minutes prior to serving.
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