Chocolate Chip Banana Bread Muffins (Printable)

Moist banana muffins with chocolate chips, ideal for breakfast or a quick sweet snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil or melted butter
04 - ½ cup light brown sugar, packed
05 - ¼ cup milk
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - 1 tsp baking soda
09 - ½ tsp baking powder
10 - ½ tsp ground cinnamon
11 - ¼ tsp salt

→ Mix-ins

12 - 1 cup semi-sweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease cups.
02 - In a large bowl, whisk together mashed bananas, eggs, oil, brown sugar, milk, and vanilla extract until fully combined.
03 - In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, and salt.
04 - Gradually fold dry ingredients into wet mixture just until combined. Do not overmix.
05 - Gently fold in chocolate chips, reserving a few for topping if desired.
06 - Divide batter evenly among muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
07 - Bake for 18-22 minutes until a toothpick inserted into center comes out clean or with a few moist crumbs.
08 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay incredibly moist for days, unlike typical quick breads that dry out overnight
  • The chocolate creates these lovely melty pockets throughout, turning a simple breakfast into something that feels like dessert
02 -
  • Overmixing makes muffins tough and creates those weird little tunnels in the crumb
  • The toothpick test works, but a few moist crumbs are actually perfectdry means they will be tough tomorrow
03 -
  • Adding ½ cup chopped walnuts creates a lovely crunch that contrasts beautifully with the soft crumb
  • Dairy free chocolate chips work perfectly if you need to accommodate allergies without sacrificing flavor

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