Banana Chocolate Chip Muffins
Moist, fluffy, and loaded with chocolate chips, these banana muffins bring back nostalgic Sunday mornings. Simple ingredients and quick prep make them perfect for breakfast or snacks.
Ingredients
- 1 1/2 cups 180g plain flour (all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup 113g granulated sugar (reduce to 1/2 cup if desired)
- 1 cup semisweet chocolate chips plus extra for topping
- 3 medium ripe bananas about 1 cup mashed
- 1/3 cup 75g butter, melted and slightly cooled
- 1 large egg room temperature
- 1 teaspoon 5ml vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, and sugar. Set aside.
- In a large bowl, mash bananas until mostly smooth. Add melted butter, egg, and vanilla; whisk until combined.
- Add dry ingredients to wet and fold gently with a spatula until just combined—do not overmix.
- Fold in chocolate chips with a few gentle turns.
- Divide batter evenly among muffin cups (about 3/4 full). Top with extra chocolate chips.
- Bake for 17–20 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use bananas with lots of brown spots for best flavor and moisture. For a healthier version, use half whole wheat flour and reduce sugar to 1/2 cup. Add 1 tsp cinnamon for a cozy, spiced variation. Swap chocolate chips for chopped nuts or dark chocolate chunks. Store in an airtight container at room temperature for 3 days or freeze for up to 3 months. To ripen bananas quickly, bake yellow bananas at 300°F for 15–20 minutes until blackened.
