Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins
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Prep: 15 min
Bake: 25 min
Yield: 12 standard size muffins
With fresh banana and chocolate chips in every bite, these muffins are delicious anytime from breakfast to midnight snack – but they’re at their best when hot from the oven.
  • 2 1/2 cups sifted Swans Down® Cake Flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3 bananas, very ripe, mashed
  • 3/4 cup brown sugar
  • 4 ounces grapeseed oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup mini chocolate chips
  1. Preheat oven to 350℉. Line a standard 12-count muffin pan with paper liners.
  2. Whisk together flour, baking powder, salt and cinnamon in a large bowl; set aside.
  3. In a separate bowl, whisk together bananas, sugar, oil, egg, vanilla and milk until combined. Add to the flour mixture and whisk until completely incorporated. Fold in chocolate chips.
  4. Fill the muffin liners with batter 2/3 full and bake for 20 to 25 minutes or until the muffins spring back when touched.

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