Chocolate Banana Muffins (Printable Version)

Moist, tender muffins packed with ripe bananas and rich chocolate chips. Perfect for breakfast or a sweet snack.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup milk
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 1 2/3 cups all-purpose flour
07 - 1/2 cup granulated sugar
08 - 1/4 cup brown sugar
09 - 1/3 cup unsweetened cocoa powder
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt

→ Mix-ins

13 - 2/3 cup chocolate chips plus extra for topping

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, milk, and vanilla extract until smooth and well combined.
03 - In a separate bowl, sift together all-purpose flour, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt.
04 - Pour dry ingredients into the wet ingredient mixture. Stir gently with a spatula until just combined, being careful not to overmix the batter.
05 - Fold chocolate chips into the batter using a gentle folding motion to distribute evenly throughout.
06 - Divide batter evenly among the 12 muffin cups, filling each approximately three-quarters full. Top with additional chocolate chips if desired.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs remaining.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The batter comes together in minutes with ingredients you likely already have hiding in your kitchen.
  • These muffins freeze beautifully, so you can squirrel away extras and reward your future self with a quick microwave-warmed treat on hectic mornings.
02 -
  • Overmixing the batter is the number one culprit behind dense, tough muffins, so stir just until ingredients are barely combined.
  • The toothpick test works differently for chocolate muffins, as melted chocolate chips can be misleading, look for moist crumbs rather than wet batter.
03 -
  • Use a cookie scoop or ice cream scoop to portion the batter for perfectly uniform muffins that bake at the same rate.
  • Tossing chocolate chips with a teaspoon of flour before folding into the batter prevents them from sinking to the bottom during baking.

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