Chocolate Chip Banana Muffins (Printable Format)

Fluffy banana muffins filled with chocolate chips, ideal for breakfast or a tasty snack.

# What You Need:

→ 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)

# How-To Steps:

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

# Expert Suggestions:

01 -
  • They're impossibly moist inside with a tender crumb, the kind that make you reach for seconds without thinking.
  • Chocolate chips distributed throughout mean every bite tastes intentional, never dry or plain.
  • Ready from start to finish in about half an hour, which means you can have fresh muffins before most people finish their morning coffee.
02 -
  • Overmixing is the enemy—I learned this the hard way with a batch that came out dense enough to use as a doorstop. Stir until just combined and stop there.
  • The ripeness of your bananas changes everything; pale yellow bananas will make the muffins less moist and sweet, so wait for those dark spots to appear.
03 -
  • Room-temperature ingredients mix more smoothly and create a more cohesive batter than cold eggs straight from the fridge.
  • If your bananas aren't quite ripe enough, let them sit on the counter for a day or two—they'll sweeten and brown just when you need them.

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