Banana Chocolate Chip Muffins (Printable)
Moist and fluffy banana muffins studded with semi-sweet chocolate chips—perfect for breakfast or a sweet treat.
# What You'll Need:
→ Wet Ingredients
01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup granulated sugar
05 - 1/3 cup light brown sugar
06 - 1 tsp pure vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp salt
→ Add-ins
11 - 3/4 cup semi-sweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well incorporated.
03 - In a separate medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined—do not overmix as this will result in dense muffins.
05 - Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
07 - Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These muffins stay incredibly moist for days thanks to those overripe bananas doing all the heavy lifting
- The chocolate chips get perfectly melty and create little puddles of chocolate in every bite
02 -
- Overmixing the batter creates tough rubbery muffins so stop as soon as the flour disappears
- Room temperature ingredients blend better so pull your eggs out about 20 minutes before you start mixing
03 -
- Use an ice cream scoop to fill the muffin cups for perfectly even portions every time
- Let the batter rest for 10 minutes before baking for extra tender muffins that rise higher