Ingredients
Scale
- 7 tablespoons milk
- 1 teaspoon vinegar
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 medium overripe bananas
- 2 large eggs
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 2 cups (340g) chocolate chips, divided
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix milk with vinegar and let it sit for 5 minutes.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
- Mash the overripe bananas and mix them into the butter and sugar combination.
- Add in the eggs, milk mixture, baking soda, and salt, stirring until combined.
- Gradually incorporate the all-purpose flour, mixing until just blended.
- Fold in 1 cup of chocolate chips, and reserve the remaining cup for topping.
- Pour the batter into greased muffin tins, filling each about three-quarters full.
- Sprinkle the remaining chocolate chips on top of the batter.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Notes
Make sure the bananas are very ripe for the best flavor.
You can substitute half of the chocolate chips with nuts for added crunch.
Store muffins in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.