Introduction

These Chocolate Chip Banana Muffins are moist, tender, and packed with sweet banana flavor and melty chocolate chips. Perfect for breakfast or a snack, they are easy to prepare and promise fluffy, flavorful results every time.

The image shows a close-up of a golden-baked chocolate chip muffin held in a white paper liner inside a gray muffin tin. The muffin's top is cracked and filled with many dark brown, shiny chocolate chips, giving a textured look. In the blurry background, there is a white plate with a piece of chocolate chip muffin, showing the inside with more melted chocolate chips. The setting includes a soft, beige-striped cloth next to the muffin tin, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (melted and cooled)
2 eggs (room temperature)
1 tablespoon vanilla extract
1 cup whole milk (room temperature)
2/3 cup mashed banana (about 1-2 regular sized bananas)
1 cup mini chocolate chips

Instructions

Step 1: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
Step 2: In a medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas.
Step 3: Pour the dry ingredients into the wet ingredients and fold together until combined but with a few streaks of flour remaining.
Step 4: Add the mini chocolate chips and gently fold, being careful not to over-mix, until the streaks of flour are gone and the chips are well incorporated.
Step 5: Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
Step 6: With 5 minutes left to rest, preheat your oven to 425°F (218°C) and line a muffin tin with cups, leaving every other one empty to help the muffins rise tall.
Step 7: Do not stir or fold the batter again after resting. Scoop the batter into the prepared muffin tin, filling each cup to the top. Sprinkle extra chocolate chips on top if desired.
Step 8: Bake at 425°F for 8 minutes. Without opening the oven, lower the temperature to 350°F (177°C) and bake for an additional 8-10 minutes for regular sized muffins, or 17-20 minutes for jumbo muffins.
Step 9: Test doneness by inserting a toothpick into the center of a muffin; it should come out clean. If baking in two batches, remember to reset the oven to 425°F before the second batch.
Step 10: Let the muffins cool in the pan for 20 minutes, then transfer to a cooling rack. Enjoy slightly warm or completely cooled.

Tips & Variations

For extra moisture, try adding a tablespoon of sour cream or Greek yogurt to the wet ingredients.
Use ripe bananas with brown spots for the best natural sweetness and flavor.
Swap the mini chocolate chips for chopped nuts or dried fruit for a different texture and taste.
Leaving every other muffin cup empty helps the muffins rise taller and bake evenly.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a sealed bag for up to 3 months. Reheat gently in a microwave or oven to enjoy warm.

How to Serve

The image shows six golden-brown chocolate chip muffins in a gray muffin tin lined with white parchment paper; the muffins have a slightly cracked, soft texture on top and are filled generously with small, dark chocolate chips that cover the tops and peek through the sides. In the center of the tin, there is a small round metal measuring cup filled with more small, dark chocolate chips. Two muffins rest outside the tin on a light beige surface, while a white marbled surface acts as the background with a brown-striped cloth partially visible on the left side. The light is soft and natural, highlighting the warm color of the muffins. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing. This will ensure the batter maintains the right consistency.

Why do I need to let the batter rest before baking?

Resting the batter allows the leavening agents to activate and helps the muffins rise taller and have a lighter texture.