Roasted Banana Chocolate Chip Muffins Recipe


Nutrition

Cal/Serving: 250
Daily Value: 13%
Servings: 12

Low-Sodium
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat11g17%
Saturated7g34%
Trans0g0%
Carbs37g12%
Fiber2g7%
Sugars20g0%
Protein3g6%
Cholesterol36mg12%
Sodium105mg4%
Calcium60mg6%
Magnesium24mg6%
Potassium186mg5%
Iron1mg7%
Zinc0mg3%
Vitamin A289IU6%
Vitamin C3mg5%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg8%
Niacin (B3)1mg6%
Vitamin B60mg7%
Folic Acid (B9)39µg10%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K1µg2%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Roasted Banana Chocolate Chip Muffins
Ali Rosen

Baking with bananas is one of my favorite ways to use the versatile fruit. In this easy muffin recipe, the bananas add moistness and depth of flavor to the sweet treats, and roasting them adds just a little something extra. Whether you whip these up for brunch or dessert, they'll be the perfect chocolaty, fruity bite!

See all chocolate recipes.

Click here to see Bananas, Bananas Everywhere.

3.333335
Ratings6

INGREDIENTS

  • 3 large bananas, unpeeled
  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup unsalted butter, melted
  • 1/4 cup whole milk
  • 1/2 teaspoon vanilla extract
  • 1/2-3/4 cup semisweet chocolate chips

DIRECTIONS

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper or aluminum foil. Place the unpeeled bananas on the baking sheet and bake for 15 minutes (the peels will turn dark and there may be some liquid that leaks out). Remove the bananas from the oven and let cool. Reduce the temperature to 350 degrees.

In a large bowl, mix together the flour, sugar, baking powder, and salt. 

Once cool, peel the roasted bananas and mash. In a medium-sized bowl, mix together 1 cup mashed bananas, egg, butter, milk, and vanilla and stir until combined. Add the banana mixture to the dry ingredients and mix until just combined (do not overmix). Stir in the chocolate chips.

Line a 12-cup muffin tin with paper or foil liners. Divide the batter into the muffin cups, filling up approximately ¾ full. Bake in the oven until a cake tester comes out clean (with possible melted chocolate), about 30 minutes. Remove from the oven, transfer the muffins to a wire rack, and let cool. 

Enjoy!

Recipe Details

Servings: 12
Cuisine: American

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