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Chocolate Chip Banana Muffins

Close-up of three golden-brown Chocolate Chip Banana Muffins with melted chocolate chunks on top, sitting on a white plate.

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A straightforward recipe for making moist and fluffy muffins combining ripe banana and chocolate chips.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the mashed bananas until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a different flavor, substitute half of the semi-sweet chocolate chips with milk chocolate or dark chocolate chunks.
  • Add 1/2 cup of chopped walnuts or pecans to the batter along with the chocolate chips for added crunch.
  • To make these muffins lower in fat, you can substitute the butter with 1/2 cup of plain Greek yogurt, reducing the baking soda to 3/4 teaspoon.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days for best texture. They also freeze well for up to 3 months.

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