Nut-Free Banana Chocolate Chip Muffin
Indulge in the ultimate combination of sweetness and comfort with these Nut-Free Banana Chocolate Chip Muffins, a perfect treat for allergy-friendly baking enthusiasts. Made with three ripe bananas for a naturally moist and flavorful base, these muffins feature rich notes of melted butter and vanilla, balanced with the irresistible decadence of semi-sweet chocolate chips. Quick and easy to prepare in just 35 minutes, this recipe yields a dozen muffins ideal for breakfast, snacks, or dessert. With no nuts in sight, they’re a safe yet delicious option for sharing at school, work, or family gatherings. Whether served warm or at room temperature, these muffins promise a melt-in-your-mouth experience that will delight every bite. Perfect for nut-free baking recipes, banana treats, and chocolate chip desserts!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 3 large Ripe bananas
- 0.5 cup Unsalted butter, melted
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, then mix in the granulated sugar, vanilla extract, and egg until well combined.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix the batter.
Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter.
Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs attached.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your nut-free banana chocolate chip muffins warm or at room temperature!
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 41.7 g | 15% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 24.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 143 mg | 3% | |
*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.
