Description
Soft, fluffy, fresh‑milled banana muffins loaded with melty chocolate chips. Warm, cozy, and ready in no time — the perfect quick bake for busy mornings or sweet snacks.
Ingredients
Dry Ingredients
• 190 g fresh‑milled soft white wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
Wet Ingredients
• 1 1/2 cups mashed banana (about 4 medium)
• 6 tbsp salted butter, melted
• 2/3 cup packed brown sugar
• 1 egg
• 2 tbsp milk
• 1 tsp vanilla
• 3/4 cup mini chocolate chips
Instructions
1. Preheat the oven to 425°F. Grease a muffin pan or line with cupcake liners.
2. Mill the soft white wheat and whisk all dry ingredients together in a large bowl.
3. In another bowl, whisk all wet ingredients (except the chocolate chips) until smooth.
4. Fold the wet mixture into the dry mixture until just combined.
5. Stir in the mini chocolate chips.
6. Divide the batter into the muffin pan, filling each cup almost to the top.
7. Bake at 425°F for 5 minutes, then lower the heat to 350°F and bake 15–17 minutes more.
8. Cool in the pan for 5 minutes, then transfer to a rack to finish cooling
Notes
• Fresh‑milled soft white wheat gives these muffins a light, tender crumb.
• Ripe bananas add natural sweetness and moisture — the spottier, the better.
• Don’t overmix the batter; it keeps the muffins fluffy with tall domes.
• Mini chocolate chips distribute more evenly than full‑size chips.
• For bakery‑style tops, fill the muffin cups almost to the rim.
• Muffins freeze beautifully — cool completely, then freeze in an airtight bag.
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American