These are my family's favorite muffins. Soft, moist, and flavorful! The kids and my husband are ready to eat them all the time. They are very easy to make and delicious even after a couple of days. Perfect snack for school and make a very nice couple with a morning cappuccino.
Makes 9 big muffins
1.5 cups of self-rising flour
2/3 cups of sugar
1 cup mushed ripe bananas, about 3 medium
1 large egg
¼ cup butter, melted
¼ cup light sour cream or apple sauce
¼ cup low fat milk
2 tsp. vanilla extract
½ cup chocolate chips
Preheat the oven to 350 ºF.
With electric mixer, beat the egg and sugar on high speed.
Add melted and cooled butter and the rest of ingredients except for the chocolate chips. Mix well. Add chocolate chips into the dough and mix them by hand.
Transfer the dough to muffin cups or muffin tray (I swear by metal tray with silicon cups because they make the baking so much easier).
Bake for about 30 minutes or until the wooden toothpick inserted in the middle comes out dry.
Tip: I use the self-rising flour when baking these muffins. If you don’t have it, it can be substituted with the same amount of all-purpose flour+1.5 tsp. baking powder+1/4 tsp. salt
Enjoy the muffins!
- 1.5 cups of self-rising flour
- 2/3 cups of sugar
- 1 cup mushed ripe bananas, about 3 medium
- 1 large egg
- ¼ cup butter, melted
- ¼ cup light sour cream or apple sauce
- ¼ cup low fat milk
- 2 tsp. vanilla extract
- ½ cup chocolate chips
The Cooking Tale
Banana Chocolate Chip Muffins
These are my family's favorite muffins. Soft, moist and flavorful! Amazing as a snack or with your morning cappuccino.
Please share this delicious recipe