Go Back

Banana Chocolate Chip Muffins

Soft, moist muffins made with very ripe bananas and melty chocolate chips, ready in about 35 minutes with no mixer required.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 large ripe bananas mashed
  • 2 large eggs room temperature
  • ½ cup unsalted butter melted and cooled
  • ¾ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon optional
  • 1 cup semi-sweet chocolate chips divided

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Mash bananas until mostly smooth, a few small lumps are fine.
  3. Whisk in eggs, melted butter, brown sugar, and vanilla until glossy.
  4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
  5. Fold dry ingredients into wet just until no flour streaks remain.
  6. Fold in ¾ cup chocolate chips. Divide batter among muffin cups, filling ¾ full.
  7. Top with remaining chocolate chips. Bake 18 to 20 minutes, until a toothpick comes out with a few moist crumbs.
  8. Cool in the tin 5 minutes, then move to a wire rack.

Notes

Storage: Room temperature in a sealed container for up to 3 days. Refrigerate up to a week. Freeze individually wrapped for up to 3 months.
Notes: Use bananas with peels that are more black than yellow for the strongest flavor. Stop folding the batter as soon as the flour disappears to avoid a dense crumb.