Chocolate Chip Banana Bread Muffins (Printable)

Moist, tender muffins loaded with ripe banana flavor and melty chocolate chips. Ideal for breakfast or snacking.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - 1/3 cup vegetable oil
04 - 1/2 cup light brown sugar, packed
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/4 teaspoon salt

→ Add-ins

10 - 2/3 cup semi-sweet chocolate chips, plus extra for topping

# How To Make It:

01 - Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, mash the ripe bananas until smooth. Add eggs, vegetable oil, brown sugar, and vanilla extract. Whisk thoroughly until fully incorporated and smooth.
03 - In a separate medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
04 - Pour the dry ingredients into the wet mixture. Stir gently with a spatula or wooden spoon until just combined—some small lumps are fine. Do not overmix as this will result in tough muffins.
05 - Fold in the chocolate chips until evenly distributed throughout the batter.
06 - Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle extra chocolate chips on top of each muffin if desired.
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 - Let the muffins cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before serving.

# Tips from dashanddishes:

01 -
  • These muffins stay incredibly moist for days thanks to those ripe bananas doing all the heavy lifting
  • The chocolate chips scattered throughout create these perfect little pockets of melted chocolate in every bite
  • They come together in one bowl with ingredients you probably already have in your pantry
02 -
  • Overmixing the batter will make these muffins tough so stop mixing the moment the flour disappears
  • The muffins are done when they are golden and a toothpick comes out with moist crumbs not raw batter
  • Letting them cool in the tin for those 5 minutes helps them set so they do not fall apart
03 -
  • Freeze overripe bananas if you cannot bake right away just thaw and mash when you are ready
  • Room temperature ingredients blend together more smoothly for a better texture

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