Banana Chocolate Chip Muffins
Pin RecipeThese incredibly moist, soft Banana Chocolate Chip Muffins are topped with (streusel) crumb toppings and then drizzled with vanilla icing. Perfect for breakfast or a snack!
Servings: 12
Ingredients:
- 1 and ⅔ cups plain flour
- ½ cup brown sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 4 ripe bananas
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
- 2 eggs
- 1 cup mini chocolate chips
For The Crumb (Streusel) Topping
- ⅔ cup brown sugar
- ¼ cup all purpose flour
- ¼ teaspoon cinnamon
- 2 tablespoon butter softened
For the Vanilla Icing
- 1 ½ cups confectioner sugar
- 2 teaspoon vanilla extract
- 2 tablespoon milk
Watch the Video:
Instructions:
For the Muffins
- In a bowl, use a fine-mesh sieve or strainer to sift the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Sift together using a whisk to combine the dry ingredients. Set aside the flour mixture.
- In another bowl containing chocolate chips, add in 2 tablespoon of the flour mixture and mix well to coat chocolate chips with flour. This will prevent them from sinking to the bottom when baking.
- Place the ripe bananas in a bowl. Roughly mash them. Add in vegetable oil, vanilla extract, and eggs. Whisk to combine.
- Add in flour mixture and mix well. Do not over mix to ensure fluffy muffins. Pour in chocolate chips and flour mixture, mix just until everything is fully combined
- Distribute batter evenly into 12 muffin cups. Crumble the streusel topping over the muffin batter.
- Bake at 375 F for 20-25 minutes or until an inserted toothpick comes out clean. Cool on a rack.
For the Crumb (Streusel) Topping
- In a small bowl combine the brown sugar, all-purpose flour, and cinnamon. Add in the butter and mix.
- Crumble this streusel topping over the muffin batter.
For the Vanilla Icing
- Combine the vanilla icing ingredients and mix well. Drizzle over prepared banana muffins.
Notes:
1.) Ripe bananas make muffins delicious by adding sweetness and moisture, thus they are easier to mash than fresh bananas. Keep the fresh, tasty goodness by storing up to three days in an airtight container.
2.) It’s easy to freeze these muffins once they’ve cooled down. Wrap each muffin with cling film, place them in ziplock bags, and freeze. Thaw them at room temperature or re-warm in the microwave and serve.
Nutrition Information:
Calories: 427.19kcal | Carbohydrates: 66.21g | Protein: 4.4g | Fat: 16.7g | Saturated Fat: 4.87g | Sodium: 190.73mg | Fiber: 2.13g | Sugar: 45.06g
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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