Banana Chocolate Chip Muffins (Print)

Moist, fluffy banana muffins studded with semi-sweet chocolate chips for a perfect breakfast treat.

# Ingredient list:

01 - 3 ripe bananas, mashed

02 - 2 large eggs

03 - 1/2 cup vegetable oil

04 - 1/2 cup granulated sugar

05 - 1/3 cup light brown sugar

06 - 1 tsp pure vanilla extract

07 - 2 cups all-purpose flour

08 - 1 tsp baking soda

09 - 1/2 tsp baking powder

10 - 1/2 tsp salt

11 - 3/4 cup semi-sweet chocolate chips

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.

02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.

03 - In another bowl, sift together flour, baking soda, baking powder, and salt.

04 - Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

05 - Gently fold in the chocolate chips.

06 - Divide batter evenly among muffin cups, filling each about 3/4 full.

07 - Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

01 -

The texture is incredibly moist without being dense or heavy like some banana breads can get
Chocolate chunks create these perfect molten pockets that make every bite feel like a treat
They come together in one bowl with minimal fuss which is exactly what busy mornings need

02 -

Overmixing is the number one mistake with muffins so stop folding the moment you no longer see dry flour
Room temperature ingredients blend more smoothly creating a more consistent texture throughout
These freeze beautifully wrapped individually so you can grab one for breakfast on hectic mornings

03 -

Sprinkle a few extra chocolate chips on top before baking for that bakery worthy presentation
Check for doneness at 16 minutes since ovens vary and overbaked muffins dry out quickly