Banana Chocolate Chip Muffins (Printable)
Moist, fluffy muffins bursting with ripe banana flavor and chocolate chips. An easy 33-minute treat for any time of day.
# What You 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
# How-To:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In another bowl, sift together flour, baking soda, baking powder, and salt.
04 - Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
05 - Gently fold in the chocolate chips.
06 - Divide the batter evenly among 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.
# Expert Tips:
01 -
- The texture is incredibly moist without being dense or heavy
- They actually get better overnight, making them perfect for busy mornings
02 -
- These freeze beautifully and take about 20 seconds to reheat in the microwave
- The muffin cups will look too full, resist the urge to underfill them
03 -
- Measure your flour by fluffing it before scooping, packing it down makes heavy muffins
- Let the bananas sit in a paper bag if you need them to ripen faster