Chocolate Chip Banana Bread Muffins (Printable View)

Tender banana muffins studded with melty chocolate chips. Ideal for breakfast, snacks, or dessert. Ready in 35 minutes.

# What You Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed (approximately 1 1/4 cups)
02 - 1/2 cup unsalted butter, melted
03 - 2/3 cup granulated sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 3/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Add-ins

10 - 1 cup semi-sweet chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth and well incorporated.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
04 - Gently fold the dry ingredient mixture into the wet ingredients until just combined; do not overmix as this will result in dense muffins.
05 - Fold in the chocolate chips, reserving a small amount for topping if desired.
06 - Divide batter evenly among the muffin cups, filling each approximately 3/4 full. Sprinkle reserved chocolate chips on top of each muffin.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These muffins have this magical quality of staying moist for days, though in my house they rarely last beyond 24 hours.
  • The batter comes together in one bowl with just a wooden spoon, making it perfect for those mornings when youre still waiting for coffee to kick in.
02 -
  • Overmixing the batter will make your muffins tough, so fold just until combined even if the perfectionist in you wants to beat out every tiny lump.
  • Cooling the muffins for at least 5 minutes in the pan helps them set up properly, although I still sometimes burn my fingers trying to eat one too soon.
03 -
  • For the ultimate texture contrast, try sprinkling a bit of turbinado sugar on top of each muffin before baking for a sweet, crunchy lid that shatters pleasantly with each bite.
  • Freezing overripe bananas whole in their peels works perfectly for this recipe, just thaw for about an hour then squeeze the banana directly into your mixing bowl, bypassing the mashing step entirely.

Go Back