Chocolate Chip Banana Bread Muffins (Printable)

Moist and fluffy banana muffins studded with semi-sweet chocolate chips and a hint of cinnamon.

# What You'll 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 Make It:

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, stir together flour, baking powder, baking soda, salt, and cinnamon if using.
04 - Add dry ingredients to wet mixture and gently stir until just combined, avoiding overmixing.
05 - Fold in chocolate chips and nuts if desired, ensuring even distribution.
06 - Divide batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle additional chocolate chips on top of each muffin if preferred.
08 - Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean or with few moist crumbs.
09 - Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Tips from dashanddishes:

01 -
  • They're ready in just 35 minutes from start to finish—no overnight rising or complicated techniques.
  • The chocolate chips create little pockets of sweetness that feel indulgent but the recipe is actually quite forgiving for beginners.
  • These freeze beautifully, so you can always have a homemade breakfast waiting when mornings feel chaotic.
  • One muffin with coffee tastes like self-care, but the recipe makes a dozen so sharing feels generous.
02 -
  • The toothpick test is more reliable than baking time since every oven runs differently—start checking at 18 minutes so you don't overbake them into dryness.
  • Don't even think about mixing the batter with an electric mixer; a simple wooden spoon or spatula is all you need and it keeps the muffins tender.
  • Room temperature ingredients really do mix better together, so patience at the beginning pays off with better texture.
03 -
  • Use a spring-loaded ice cream scoop to divide the batter evenly among the muffin cups—it's faster and gives you consistent-sized muffins that bake evenly.
  • If you're using a dark muffin tin, reduce the oven temperature by 25°F (about 15°C) since dark pans conduct heat more aggressively and can cause over-browning.

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