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Moist Chocolate Chip Banana Bread Muffins

moist chocolate chip banana bread muffins - featured image

These moist and tender banana bread muffins are studded with melty chocolate chips, perfect for a quick breakfast or cozy treat. Made with simple pantry staples and ripe bananas, they offer a delicious balance of sweetness and comfort.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 1/2 cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup brown sugar (150g), packed
  • 1/3 cup unsalted butter (75g), melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup semi-sweet or milk chocolate chips (130g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a medium bowl, mash the bananas with a fork or potato masher until mostly smooth with a few small lumps remaining.
  3. In a large bowl, whisk together the flour, baking soda, and salt.
  4. Add the brown sugar, melted butter, eggs, and vanilla extract to the mashed bananas and whisk until smooth and well combined.
  5. Pour the wet mixture into the dry ingredients bowl and gently fold together with a spatula until just combined. Batter should be lumpy and thick; avoid overmixing.
  6. Fold in the chocolate chips gently to distribute evenly.
  7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick inserted in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use ripe bananas with brown spots for natural sweetness and moisture. Room temperature eggs help emulsify the batter. Cool muffins completely before storing to prevent sogginess. If muffins brown too quickly, tent with foil halfway through baking.

Nutrition

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