Chocolate Chip Banana Bread Muffins (Printable Version)

Moist, tender banana muffins with melty chocolate chips. Perfect for breakfast, snacks, or dessert.

# What You'll 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

→ Mix-ins

10 - 1 cup semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, melted butter, sugar, eggs, and vanilla extract until smooth.
03 - In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and salt.
04 - Gently fold dry ingredients into wet mixture using a spatula until just combined, being careful not to overmix.
05 - Fold chocolate chips into batter, reserving a small handful for topping if desired.
06 - Divide batter evenly among muffin cups, filling each approximately 3/4 full. Top with reserved chocolate chips.
07 - Bake for 18-22 minutes until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Cool muffins in tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The pockets of melty chocolate against the tender banana crumb create this perfect balance that makes you feel like youre having dessert for breakfast without the guilt.
  • These muffins freeze beautifully, so you can make a batch on Sunday and reheat individual ones throughout the week for those mornings when you barely have time to pour coffee.
02 -
  • Overmixing the batter will develop too much gluten, creating tough, tunnel-filled muffins instead of tender ones I learned this after several batches of rubbery disappointments.
  • Letting the muffins cool in the tin for exactly 5 minutes before removing them prevents soggy bottoms while ensuring they dont stick to the pan.
03 -
  • For bakery-style domed tops, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time this initial blast of heat helps create that perfect rise.
  • Toss your chocolate chips in a teaspoon of flour before folding them in this prevents them from sinking to the bottom during baking.

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