We had some ripe bananas that needed to be used up. As a result, we decided to make banana bread muffins with some semi-sweet chocolate chips. The chocolate chips helped add extra flavor and made them fun (as my kids love chocolate chips).
These muffins are fluffy, moist, and tasty. They are sweetened with the banana and some pure maple syrup. Even though these muffins only contain 1/4 cup of maple syrup, they are still full of flavor. The semi-sweet chocolate chips pair so nicely with the banana.
Step-by-Step Instructions:
coming soon
Banana Chocolate Chip Muffins
These muffins are moist, fluffy and tasty. The mini semi-sweet chocolate chips pair so nicely with the ripe bananas.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
Units
Scale
- 1 cup all purpose flour, I like to use organic unbleached all purpose flour
- 1/2 cup almond flour
or may leave almond flour out and use a total of 1 3/4 cups of all purpose flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 or 1 teaspoon ground cinnamon (depending on your preference), I used ground ceylon cinnamon
- small pinch of freshly grated whole nutmeg or about 1/8 teaspoon of ground nutmeg
- 1/8 teaspoon ground cardamom, optional
- 1 cup mashed ripe bananas
- 2 large eggs
- 1/3 cup avocado oil
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup plain whole milk yogurt
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F
- To a bowl, add the dry ingredients (all purpose flour, almond flour, ground flaxseed, baking soda, baking powder, ground cinnamon, ground cardamom, and the ground nutmeg). Mix with a fork in a whisking motion and set it aside.
- Mash the ripe bananas and measure 1 cup. Add that to a medium sized bowl.
- To the mashed banana, also add the 2 eggs and mix with a fork in a whisking motion to break the eggs. Also add the avocado oil, maple syrup, vanilla extract, and yogurt. Mix to combine.
- Add the dry ingredients (the flour mixture) to the wet ingredients in 3 batches mixing in-between each batch. Make sure to not over mix.
- Add the mini semi-sweet chocolate chips and fold them into the batter.
- Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
- Bake for about 20-25 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
- Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.
I made this with my grandchildren and they loved it! Thank you for the recipe
★★★★★
This makes me so happy! Thank you so much!