Banana Muffin Tops With Chocolate Chips
Perfectly moist banana bread muffin top cookies, filled with chocolate chips.
Servings 12 people
Calories 289kcal
Equipment
- muffin top pans or cookie sheet
Ingredients
- ½ c butter (softened)
- ½ c granulated sugar
- ½ c light brown sugar (packed)
- 2 lg eggs
- ⅓ c buttermilk (room temperature)
- 1⅓ c mashed bananas (very ripe)
- 1 tsp vanilla extract
- 2 c all-purpose flour
- 1 tsp baking soda
- ⅔ c mini chocolate chips (either milk or semi-sweet)
Instructions
- Preheat the oven to 350°
- Spray your muffin top pans or cookie sheet with a non-stick cooking spray.
- In a medium-size mixing bowl and using an electric mixer, cream the butter and sugars until light and creamy.
- Mix in the eggs, bananas, vanilla extract and buttermilk until thoroughly combined.
- In a separate bowl, combine the flour and baking soda. Add the dry ingredients to the wet ingredients and stir by hand until thoroughly combined.
- Stir in the chocolate chips.
- Fill the muffin top cups ¾ full. (if using a cookie sheet, drop 1-2 tablespoonfuls of batter, depending on the size you want, to make each top.)
- Bake on the center rack of the oven for approx. 15-minutes or until a toothpick inserted in the center of a muffin top comes out clean. Allow to cool in the pans for 10-minutes, then place pans on a cooling rack to cool completely.
Nutrition
Serving: 2pieces | Calories: 289kcal | Carbohydrates: 46g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 176mg | Potassium: 133mg | Fiber: 1g | Sugar: 27g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg