Chocolate Chip Banana Muffins (Print)

Buttery banana muffins with chocolate chips offer a classic, comforting bite for breakfast or dessert.

# Components:

→ Produce

01 - 3 ripe bananas, mashed (approximately 1 1/4 cups)

→ Dairy

02 - 1/2 cup (115 g) unsalted butter, melted and cooled
03 - 1/4 cup (60 ml) milk

→ Eggs

04 - 2 large eggs

→ Sweeteners

05 - 3/4 cup (150 g) granulated sugar

→ Baking Essentials

06 - 1 3/4 cups (220 g) all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon salt

→ Flavorings

10 - 1 teaspoon vanilla extract

→ Add-ins

11 - 1 cup (175 g) semisweet chocolate chips

# Directions:

01 - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, mash the ripe bananas until smooth. Add the melted butter, milk, eggs, granulated sugar, and vanilla extract. Whisk until thoroughly combined.
03 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
04 - Add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined; avoid overmixing.
05 - Gently fold in the semisweet chocolate chips, reserving a small portion for topping if desired.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full. Sprinkle any reserved chocolate chips on top.
07 - Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
08 - Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses those spotty bananas that would otherwise go to waste
  • Creates perfectly domed bakery style muffins every time
  • Freezer friendly for quick breakfast options
02 -
  • Perfect for using overripe bananas that are too soft for eating
  • Each muffin contains approximately 220 calories
  • Can be made ahead for busy weekday breakfasts
03 -
  • After years of making these muffins, I've discovered that letting the batter rest for 15 minutes before baking creates an even higher dome. The resting time allows the flour to hydrate and the leavening agents to activate fully.
  • For bakery-style muffins, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time without opening the oven door. This initial high heat creates that beautiful domed top we all love.

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