Chocolate Chip Banana Muffins (Printable)

Fluffy banana muffins filled with chocolate chips, ideal for breakfast or a sweet treat.

# What goes in:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup light brown sugar
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1¾ cups all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon (optional)

→ Add-ins

11 - ¾ cup semi-sweet chocolate chips
12 - ¼ cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, combine all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using.
04 - Add the dry ingredients to the wet mixture and stir gently until just combined; avoid overmixing to maintain tenderness.
05 - Carefully fold in the semi-sweet chocolate chips and chopped nuts if desired.
06 - Distribute the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Sprinkle a few additional chocolate chips atop each muffin before baking for a decorative touch.
08 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
09 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like cake but feel like a reasonable breakfast choice when there are chocolate chips involved.
  • Your kitchen will smell incredible for hours, and leftover muffins stay soft and moist for days.
  • Makes a full dozen, so there's always one more when you think you've run out.
02 -
  • Do not overbake—muffins continue cooking slightly as they cool, and dry banana muffins are truly sad.
  • The batter will be thick and slightly lumpy; that's exactly right and means your final muffins will be tender and moist.
  • Ripe bananas are non-negotiable; underripe ones won't provide enough sweetness or moisture, and your muffins will taste flat.
03 -
  • Room temperature eggs and a gentle hand with the batter are what separate bakery-quality muffins from dense ones.
  • A few extra chocolate chips scattered on top before baking will melt into little pockets of richness that make people swoon.

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