Chocolate Banana Muffins Chips (Printable)

Moist chocolate muffins bursting with ripe banana flavor and studded with chocolate chips.

# What goes in:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (approximately 1 cup)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1/2 cup milk

→ Add-ins

12 - 1 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
03 - In a separate bowl, whisk mashed bananas, sugar, oil (or melted butter), eggs, vanilla extract, and milk until smooth.
04 - Pour wet mixture into dry ingredients and stir gently until just combined without overmixing.
05 - Fold semisweet chocolate chips carefully into the batter.
06 - Divide batter evenly among muffin cups, filling about three-quarters full. Optionally top with extra chocolate chips.
07 - Bake for 18 to 22 minutes or until a toothpick inserted into a muffin center comes out with a few moist crumbs.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a brownie and a banana bread had the most delicious baby, and you can eat one guilt-free at 7 a.m.
  • The whole process takes less time than a shower, yet they impress everyone who tastes them.
02 -
  • Overmixing the batter is the number one way to ruin these, turning them from tender and moist to tough and bread-like in seconds.
  • Using bananas that are truly ripe (nearly black) makes the difference between muffins that taste like banana bread and ones that taste like something entirely transcendent.
03 -
  • Room temperature ingredients mix more smoothly and create a better batter texture than cold ingredients pulled straight from the fridge.
  • If your banana mash feels watery, drain it in a fine-mesh sieve for a minute before mixing, or your muffins might come out dense instead of fluffy.

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