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Chocolate Chip Banana Muffins

Sheila
Chocolate Chip Banana Muffins are moist and bursting with mini chocolate chips. They are perfect for morning coffee, as a treat in lunches. They also freeze wonderfully making them great for meal prepping!
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Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course baked goods
Cuisine American, baked goods
Servings 12 muffins
Calories 264 kcal

Equipment

  • 1 12 count muffin tin
  • muffin papers

Ingredients
  

  • 1/2 cup butter softened
  • 1/2 cup mascarpone cheese
  • 1 cup sugar
  • 2 whole eggs
  • 1 tsp vanilla
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp milk
  • 1 cup mashed banana approx. 2 bananas
  • 1/2 cup mini chocolate chips

Instructions
 

preheat oven to 350 degrees

  • Blend, butter, mascarpone cheese, and sugar together, scraping down sides of bowl.
  • Add eggs and blend well, scrape down sides of bowl, add vanilla and mix again.
  • Measure out flour add, baking soda, baking powder, and salt to flour. Mix dry ingredients with the butter/cheese mixture.
  • Add milk and banana’s mix well.
  • Fold in mini chocolate chips with a spatula (You can use regular sized chips, but I prefer the way the mini chips add chocolate throughout, without taking away from the texture of the muffin.)
  • Prepare your muffins tins with either muffin cups or you can spray them with non stick cooking spray. Fill tins 2/3 full with batter bake 18-20 minutes. Makes 12-14 muffins.

Nutrition

Calories: 264kcalCarbohydrates: 42gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 240mgPotassium: 91mgFiber: 1gSugar: 24gVitamin A: 161IUVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword banana, chocolate chip, easy, freezer, muffin
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