Chocolate Chip Banana Bread Muffins (Printable)
Moist, tender banana muffins 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 melted unsalted butter
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:
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 combined.
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 mixture until just combined, being careful not to overmix the batter.
05 - Fold in the chocolate chips, reserving a few pieces for topping the muffins 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 just a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- These muffins have this magical quality of tasting even better the next day when the banana flavors deepen and meld with the chocolate.
- The recipe is nearly foolproof, forgiving even when your bananas arent perfectly spotted or you get distracted by a phone call mid-mixing.
02 -
- Never overmix the batter after adding the dry ingredients or youll end up with tough, rubbery muffins instead of tender ones.
- The muffins are done when they spring back slightly when touched, even if your toothpick has a bit of sticky batter from hitting a chocolate chip.
03 -
- Freeze overripe bananas whole in their peels until youre ready to bake, then thaw for 30 minutes, snip off the end, and squeeze the banana right into your mixing bowl like toothpaste.
- For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time without opening the oven door.