Banana Chocolate Chip Daylight in the Swamp Breakfast Muffins
Start your day with a burst of flavor and comfort with these Banana Chocolate Chip Daylight in the Swamp Breakfast Muffins—a name as unique as their taste! Bursting with the natural sweetness of ripe bananas and studded with pockets of melty semi-sweet chocolate chips, these muffins strike the perfect balance between indulgence and wholesome goodness. A hint of cinnamon adds warmth, while brown sugar and vanilla bring irresistible depth to every bite. Ready in just 35 minutes, these easy-to-make treats feature simple pantry staples, making them ideal for busy mornings, snack breaks, or even meal prep. Moist, fluffy, and packed with rustic charm, these muffins will quickly earn a spot in your go-to breakfast lineup. Bake a batch today and experience the ultimate morning indulgence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 medium Ripe bananas, mashed
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 0.25 cup Melted butter (unsalted)
- 1 large Egg, beaten
- 1 teaspoon Vanilla extract
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, mash the ripe bananas until smooth. Add the granulated sugar, brown sugar, melted butter, beaten egg, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix, as this can result in dense muffins.
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these moist, chocolatey muffins for breakfast or as a snack!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.3 g | 116% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1763 mg | 77% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 261.5 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 151 mg | 12% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1630 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
