Description
These Banana Chocolate Chip Snack Muffins are the ultimate pantry staple, blending the deep, natural sweetness of ripe bananas with the indulgence of semi-sweet mini chocolate chips. Perfectly moist and tender, they provide a quick, satisfying energy boost that is ideal for busy mornings or an afternoon pick-me-up. Simple to prepare and easy to store, this recipe ensures a consistent, bakery-quality treat that the whole family will love.
Ingredients
3 large ripe bananas, mashed
1/3 cup olive oil (light)
1/2 cup brown sugar, packed
1 large egg, room temperature
1 teaspoon pure vanilla extract
1.5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup mini semi-sweet chocolate chips
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a standard muffin tin.
Peel the bananas and place them into a large bowl, mashing thoroughly until smooth.
Whisk in the olive oil, brown sugar, egg, and vanilla extract until the mixture is uniform.
Combine the flour, baking soda, and cinnamon in a separate medium container.
Fold the dry ingredients into the wet mixture using a silicone spatula until just combined.
Fold in the mini chocolate chips.
Divide the batter evenly into the prepared muffin tin.
Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure bananas are heavily spotted for the best sweetness and moisture. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg