Chocolate Chip Pancakes

121

Banana Chocolate Chip Muffins Recipe

Ingredients:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large ripe bananas, mashed
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 1/3 cup (80 ml) vegetable oil or melted butter
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 cup (170 g) semisweet chocolate chips
  • 1/2 cup (60 g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Prepare Wet Ingredients:
    • In a large bowl, mash the ripe bananas until smooth.
    • Add the granulated sugar, brown sugar, vegetable oil (or melted butter), beaten egg, and vanilla extract. Mix until well combined.
  4. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Add Chocolate Chips and Nuts:
    • Fold in the chocolate chips and chopped nuts (if using) until evenly distributed.
  6. Fill the Muffin Tin:
    • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake:
    • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
    • If you prefer a more moist muffin, slightly underbake them.
  8. Cool:
    • Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
  9. Serve:
    • Serve the muffins warm or at room temperature.

Tips:

  • For extra banana flavor, use very ripe bananas with brown spots.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • For a different flavor profile, you can substitute white chocolate chips or butterscotch chips for the semisweet chocolate chips.

Enjoy your delicious Banana Chocolate Chip Muffins!