Banana Chocolate Chip Muffins
Moist and tender muffins bursting with natural sweetness from bananas and a hint of chocolate chip indulgence. These muffins are perfect for a quick breakfast or a wholesome snack any time of day.
Method
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Preheat oven to 350°F (175°C), grease a muffin tin.
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In a large mixing bowl, mix all ingredients (except chocolate chips) on low speed until there are no more big chunks of banana. Don’t over-mix.
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Fill each muffin cup about 3/4 full, then top with chocolate chips.
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Bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Information
| Calories | 95kcal |
| Total Fat | 2g |
| Total Carbohydrates | 12g |
| Protein | 7g |
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Frequently Asked Questions
Can I use almond flour instead of cake flour?
Yes, almond flour can be used for a gluten-free option, but it will change the texture to be more dense and moist. You might want to use slightly less almond flour or add a little baking soda to help with rising.
What if I don't have mini chocolate chips?
You can chop regular chocolate chips or even use dark chocolate chunks as a substitute. Alternatively, dried fruit or nuts can add a nice texture.
Can I substitute the pumpkin puree with applesauce?
Yes, unsweetened applesauce works well as a substitute for pumpkin puree and will keep the muffins moist with a slightly different flavor.
How do I store these muffins to keep them fresh?
Store the muffins in an airtight container in the refrigerator after they cool to keep them fresh longer, as noted in the recipe.
Can I make these muffins vegan?
To make this recipe vegan, replace the egg with a flax or chia egg and use a plant-based yogurt and milk. This will slightly alter the texture but maintain good flavor.
How can I tell when the muffins are fully baked?
The muffins are done when they have risen, are golden on top, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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