Tomato Tomatoe

chocolate chip banana muffins

Who can say no to a warm banana chocolate chip muffin? They’re moist, slightly gooey from the chocolate and have the perfect hint of banana. Whenever I have bananas that are overly ripe I make these. They come together in minutes and they’re perfect for an afternoon snack. I’ve always wanted to make big muffins but they whenever I’ve made them in the past they always turn out really tiny. When I was making this recipe, I filled them to the brim with batter and they turned out amazing! Since I made these muffins so large in size, the recipe only make six. If you prefer a smaller muffin, don’t add as much batter to each muffin tin.

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chocolate chip banana muffins

Ingredients

• 1 1/4 cup AP flour
• 1/2 cup coconut sugar or granulated sugar
• pinch of salt
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 3 ripe bananas
• 2 tbsp milk
• 1 egg
• 2 tbsp avocado or coconut oil
• 2 tbsp butter, melted
• 1 tsp pure vanilla extract
• 1 cup chocolate chips or chunks
  

Directions

1. Preheat the oven to 375 degrees F. Line a muffin tin with small pieces of parchment paper.
2. In a medium sized bowl mash the bananas and add the wet ingredients along with the sugar. Mix to combine.
3. Add the dry ingredients to a separate bowl and mix. Add the dry ingredients to the with ingredients and mix to combine. Add the chocolate chips and mix. Fill each muffin tin with 3 tbsp of batter if you want a smaller muffin size. If you want a larger muffin, use an ice cream scoop and add two scoops of batter to each muffin tin (about 6 tbsp). Bake for 25-35 minutes or until a toothpick comes out clean.