Banana Muffin Tops With Chocolate Chips
Perfectly moist banana bread muffin top cookies, filled with chocolate chips.
Servings 12 people
- 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)
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.
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