Description
These banana chocolate chip muffins are perfection: moist, sweet and chocolaty! It’s quick and easy to whip up a batch.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups mashed banana (about 3 large or 4 medium)
- 1 egg
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semi sweet or bittersweet chocolate chips, plus more for topping
- Turbinado sugar, for topping
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
- In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
- In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
- Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in the chocolate chips. Divide the batter evenly into the muffin cups. Add a few extra chocolate chips to the top of each muffin, then sprinkle the tops with turbinado sugar.
- Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
- Category: Baked Good
- Method: Baked
- Cuisine: Muffin
- Diet: Vegetarian
