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 the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a small bowl, combine milk and vinegar; let sit for 5 minutes to create buttermilk.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add in the mashed bananas and the buttermilk mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips, reserving a handful for topping.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ 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
Use overripe bananas for the best flavor and sweetness.
Feel free to add nuts for extra crunch and flavor.
Store muffins in an airtight container for up to 3 days. They can also be frozen for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- 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.