Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are a favorite at our house. Low in sugar and high in vitamins, these are a delicious and healthy snack!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Keyword: banana muffins, Breakfast, muffins
Servings: 12
Calories: 375kcal
Author: Elise Donovan
Heat oven to 400 degrees.
Line a muffin pan with 12 muffin liners and lightly spray with cooking spray.
In a large bowl beat together the bananas, brown sugar, milk, coconut oil, egg, and almond extract (the wet ingredients).
Then stir in flour, baking powder, cinnamon, and salt- just until moistened. Fold in the mini chocolate chips and coconut (the dry ingredients).
Spoon the mixture into the 12 muffin cups and bake 14 to 18 minutes or until toothpick inserted in center comes out clean.
Remove from muffin tin immediately to cool.
- This banana chocolate chip muffin recipe is perfect for freezing! Just place your muffins in a freezer bag or airtight container and they will stay good in the freezer for up to two months.
- Banana bread is easy to customize, whether you are changing the chips inside to butterscotch or white chocolate, or adding coconut, walnuts, or almonds, or making mini muffins with mini chips, the choice is yours.
Calories: 375kcal | Carbohydrates: 57g | Protein: 6g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 17mg | Sodium: 125mg | Potassium: 329mg | Fiber: 3g | Sugar: 26g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 1mg