Banana Chocolate Chip Muffins (Printable)

Moist banana muffins studded with chocolate chips, ready in 33 minutes for a fluffy breakfast treat.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/2 cup vegetable oil
04 - 1/2 cup granulated sugar
05 - 1/3 cup light brown sugar
06 - 1 tsp pure vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - 1 tsp baking soda
09 - 1/2 tsp baking powder
10 - 1/2 tsp salt

→ Add-ins

11 - 3/4 cup semi-sweet chocolate chips

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with cooking spray.
02 - In a large mixing bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
03 - In a separate medium bowl, sift together all-purpose flour, baking soda, baking powder, and salt to ensure even distribution.
04 - Gradually fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined—do not overmix or muffins will become tough.
05 - Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The texture is impossibly moist without being heavy or dense like some banana breads can get
  • They come together in one bowl with minimal effort but taste like they came from a bakery
  • Perfect for using up those brown bananas you feel guilty throwing away
02 -
  • Overmixing the batter is the number one mistake that leads to dense tough muffins so stop as soon as the flour disappears
  • Room temperature ingredients blend together much better so take your eggs out about 20 minutes before you start mixing
03 -
  • Let your mashed bananas sit for about 10 minutes after mashing to release more natural liquid before mixing
  • Use an ice cream scoop to portion the batter it is faster and makes perfectly uniform muffins every time

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