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Banana Chocolate Chip Muffin in paper cup

Banana Chocolate Chip Muffin

Tonia Bloom
Muffins are a great "grab and go" breakfast. Pair with a protein smoothie for a balanced start to your day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Servings 12 muffins
Cost $.18 per muffin

Ingredients
  

  • 3 ripe Bananas peeled and mashed with a fork
  • 2 large Eggs
  • 6 tablespoons Light Brown Sugar
  • ½ cup Light Sour Cream
  • 3 tablespoons Canola Oil
  • 1⅓ cups All Purpose Flour
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ¾ teaspoon Ground Cinnamon
  • ⅛ teaspoon Table Salt
  • 3 tablespoons Mini Chocolate Chips

Instructions
 

  • Preheat oven to 350°F. Lightly spray with cooking oil 12-cup muffin pan, or line with paper cups.
  • In a medium bowl, whisk eggs, sugar, sour cream, and oil until smooth.
  • In a large bowl, mix flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center of flour mixture and mix in the egg mixture, Combine well, but not overbeat. Fold in the bananas and chocolate chips.
  • Fill each prepared muffin cup about three-quarters full with the batter. Bake the muffins in preheated oven for 20-25 minutes, or until set.
  • Remove muffins from oven and let sit in pan for 5 minutes. Transfer to a wire rack to cool completely.
  • Makes 12 muffins.
Nutrition Facts
Banana Chocolate Chip Muffin
Amount per Serving
Calories
163
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
22
mg
7
%
Sodium
 
140
mg
6
%
Carbohydrates
 
26
g
10
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
3
g
6
%
Carb Count
 
1.5
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Breakfast & Brunch, High Fiber, Meal Prep Recipes, Quick Breads & Muffins
Food Groups ***Starch = .5 serving, Fruit = .5 servings
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