If you’ve got overripe bananas and just about 30 minutes, bake a batch of this moist banana muffin recipe loaded with melty chocolate chips.
If you like this recipe, check out my Strawberry Muffins next!
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Banana bread is great and all, but muffins satisfy the same craving and take less time to bake. These muffins have a rich banana flavor and are loaded with semi-sweet chocolate chips. Honestly chocolate chip banana muffins can quell my sweet tooth the same as a classic chocolate chip cookie. Spread a warm muffin with a little salted butter for a truly indulgent treat. They would go great with a hot mug of coffee or a cold glass of milk.
More muffin recipes
Ingredients for banana chocolate chip muffins
- Bananas – Three ripe bananas, or about 1 cup of mashed banana are needed for one dozen muffins.
- Chocolate Chips – I prefer semi-sweet chocolate chips for this recipe. And specifically I tested it with Ghirardelli brand chips. You could choose to use milk chocolate or even mini chocolate chips instead.
- Wet Ingredients – Vegetable oil, one large egg, granulated white sugar and vanilla extract. Sugar is considered a “wet” ingredient because it attracts and holds onto water and easily dissolves into a liquid state.
- Dry Ingredients – All-purpose flour, baking soda and salt.
- Variations – Make this your recipe! You could choose to mix and match other add-ins like cinnamon, white chocolate chips or chopped nuts like pecans or walnuts.
Instructions
In a large bowl, use a fork to mash bananas until they are smooth. Add the sugar, oil, egg and vanilla. Whisk vigorously for about one minute until combined.
In a separate bowl, whisk together the flour, baking soda and salt. Dump the flour mixture and the chocolate chips into the bowl with the wet ingredients. Use a rubber spatula to gently fold together the muffin batter just until no streaks of flour remain. Overmixing can cause muffins to become tough.
Use a 1/4-cup capacity measuring scoop to distribute the batter evenly into 12 muffin cups. Sprinkle 4-6 additional chocolate chips on top of each muffin. Bake in a preheated oven at 425 degrees F for 7 minutes. Do not open the oven door. Reduce the heat to 350 degrees F and bake for 3 more minutes.
Rotate the muffin pan front to back. Continue baking at 350 degrees F for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.
Helpful tips
- Tools matter when baking muffins! These folded paper muffin liners are a game changer. They provide more surface area for the muffin batter to hold onto and rise. Versus spreading flat and sticking to the muffin pan.
- A higher temperature at the start helps the muffins to rise better.
- Don’t guess when filling your muffin liners. Fill each liner with 4 tablespoons of batter. Four tablespoons is equal to one quarter cup of batter.
Serving suggestions
As an afternoon snack with a cold glass of milk or hot cup of coffee. These indulgent muffins are also great for entertaining! Here’s some more over the top brunch recipes –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature or in the refrigerator for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container or heavy duty freezer bag. You can freeze them for up to one month.
Kitchen tools
- I got this non-stick muffin pan for Christmas and I am in love!
- A 4-tablespoon capacity muffin scoop is a must for making bakery-style muffins at home.
- These paper liners are inexpensive and also necessary for perfect muffins.
Banana Chocolate Chip Muffins
Equipment
- 1 12-cup muffin tin
Ingredients
- 3 ripe bananas about 1 cup of mashed banana
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425 degrees F.
- Line a muffin tin with 12 paper liners.
- In a large mixing bowl, use a fork to mash the bananas until they are smooth. Add the sugar, oil, egg and vanilla. Whisk vigorously for about one minute until combined.
- In a separate medium bowl, whisk together the flour, baking soda and salt. Dump the flour mixture and the chocolate chips into the bowl with the wet ingredients. Use a rubber spatula to gently fold together the muffin batter just until no streaks of flour remain. Don't over mix or your muffins can become tough.
- Use a 1/4-cup capacity measuring scoop to distribute the batter evenly into 12 muffin cups. Sprinkle 4-6 additional chocolate chips on top of each muffin. Bake in the preheated oven at 425 degrees F for 7 minutes. Do not open the oven door. Reduce the heat to 350 degrees F and bake for 3 more minutes.
- Rotate the muffin pan front to back. Continue baking at 350 degrees F for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.
Video
Nutrition
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