4-ingredient Strawberry Banana Chocolate Chip Muffins
Gluten-free, 4-ingredient Strawberry Banana Chocolate Chip Muffins that are easy and quick to make for a grab and go breakfast or snack.
- 2 medium ripe bananas
- 4 large eggs at room temperature
- 6 leaves strawberries removed and finely chopped
- 6-8 tablespoons semisweet mini chocolate chips
- Powdered sugar to sprinkle on top OPTIONAL
Preheat oven to 375°F (190°C). Spray down either a 6-cup standard-size or a 12-cup mini muffin pan with non-stick cooking spray and reserve.
In a medium bowl, mash the bananas with a fork and then whisk in the eggs. Stir in the chocolate chips.
Place an equal amount of the finely chopped strawberries into each muffin compartment. Pour the banana/egg/chocolate chip mixture on top. Beat the muffin tin against a hard surface to remove air bubbles from the muffin mixture. Bake for approximately 17-18 minutes (standard-size) or 10-12 minutes (mini), or until muffins are set.
Let them cool slightly and remove from the pan. Sprinkle/sift a bit of powdered sugar on top, if desired. Enjoy! YIELD: 6-8 standard-size muffins or 12 mini muffins.
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