Moist Banana Chocolate Chip Muffins

These moist banana chocolate chip muffins are the perfect way to use up ripe bananas. They’re soft, flavorful, and loaded with melty chocolate chips, making them ideal for breakfast, snacks, or a quick dessert. With simple ingredients and easy preparation, they’re a go-to recipe for any baker.

Why You’ll Love This Recipe

• Quick and Easy: Ready in about 30 minutes with pantry staples.
• Super Moist: Thanks to ripe bananas and just the right balance of ingredients.
• Perfect Sweetness: The bananas and chocolate chips provide natural sweetness without being overpowering.
• Kid and Adult Approved: A family favorite that’s great for lunches, parties, or an afternoon treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 large ripe bananas, mashed
• ¾ cup granulated sugar
• 1 large egg
• ⅓ cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Mix Wet Ingredients: In a large bowl, mash the bananas. Stir in the sugar, egg, melted butter, and vanilla until well combined.
4. Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Add Chocolate Chips: Fold in the chocolate chips.
6. Fill Muffin Cups: Divide the batter evenly among the muffin liners, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 muffins
• Preparation Time: 10 minutes
• Cooking Time: 18–22 minutes
• Total Time: 30–35 minutes

Variations

• Nutty Muffins: Add ½ cup chopped walnuts or pecans for crunch.
• Double Chocolate: Stir in 2 tablespoons of cocoa powder for a richer chocolate flavor.
• Mini Muffins: Make bite-sized muffins by using a mini muffin pan and reducing bake time to about 10–12 minutes.
• Healthy Option: Substitute half of the all-purpose flour with whole wheat flour.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days.
• Reheating: Warm individual muffins in the microwave for 10–15 seconds to refresh their soft texture.
• Freezing: Freeze cooled muffins in a sealed container for up to 3 months. Thaw at room temperature or gently warm in the microwave.

FAQs

Can I use frozen bananas for this recipe?

Yes, just thaw them completely and drain any excess liquid before using.

How ripe should the bananas be?

Very ripe bananas with lots of brown spots are best—they’re sweeter and easier to mash.

Can I substitute oil for butter?

Yes, you can use an equal amount of vegetable oil or coconut oil if preferred.

How do I prevent muffins from becoming dry?

Do not overmix the batter and be careful not to overbake. Remove from the oven as soon as a toothpick comes out clean.

Can I make these muffins vegan?

Yes, substitute the egg with a flax egg and use dairy-free chocolate chips and plant-based butter or oil.

Why did my muffins sink in the middle?

This usually happens if the batter is overmixed or if the muffins are underbaked. Make sure to check doneness with a toothpick.

Can I add other mix-ins?

Absolutely! Try adding shredded coconut, raisins, or chopped dried fruit.

What’s the best way to mash bananas?

A fork works well, or you can use a potato masher for smoother results.

Should I use mini or regular chocolate chips?

Both work fine, but mini chips distribute more evenly throughout the muffins.

Can I double the recipe?

Yes, you can easily double the ingredients to make 24 muffins. Bake in two batches or use two muffin tins.

Conclusion

These moist banana chocolate chip muffins are easy to make, full of flavor, and perfectly tender. They’re a delicious way to use up ripe bananas and a great addition to any breakfast or snack spread. With their crowd-pleasing taste and soft, chocolatey goodness, they’ll quickly become a staple in your kitchen.

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