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Freezer Friendly Easy Banana Chocolate Chip Muffins
These Freezer Friendly Easy Banana Chocolate Chip Muffins are a delicious way to start your morning with! Make a batch of these moist Banana Chocolate Chip Muffins this weekend to simplify your weekday mornings.
Course
Breakfast
Cuisine
Meal Prep
Prep Time
10
minutes
minutes
Cook Time
18
minutes
minutes
Total Time
28
minutes
minutes
Servings
12
muffins
Calories
211
kcal
Author
Carmy
Ingredients
5
tbsp
butter
unsalted
3
bananas
ripe
1
egg
room temperature
1
splash
vanilla extract
2
tbsp
water
1.5
cups
flour
regular all purpose
1/3
cup
brown sugar
1
tsp
baking soda
1
tsp
baking powder
1
pinch
salt
1/2
tsp
cinnamon
3/4
cup
chocolate chips
or up to 1 cup
Instructions
Heat oven to 350F.
In the microwave, melt the butter and set aside.
Either using a mixer or a fork, mash the bananas. Add in the melted butter, egg, vanilla extract, and 2 tablespoons of water. Mix to combine.
Once combined, add in the flour, brown sugar, baking soda, baking powder, a pinch of salt, and cinnamon. Mix to combine.
Fold in the chocolate chips.
Place muffin liners into your muffin tin and divide the mixture into the liners.
Bake for 18-20 minutes or until the muffins are baked through.
Serve immediately or store to eat later.
Nutrition
Serving:
12
muffins
|
Calories:
211
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
440
mg
|
Potassium:
136
mg
|
Fiber:
2
g
|
Sugar:
17
g
|
Vitamin A:
210
IU
|
Vitamin C:
3
mg
|
Calcium:
84
mg
|
Iron:
1
mg