Banana Chocolate Chip Muffins (Printable)

Fluffy banana muffins studded with chocolate chips—perfect for breakfast or snacks.

# What You’ll Need:

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

01 -

These muffins turn what feels like food waste into something magical that makes the whole house smell incredible.
The texture is impossibly moist without being heavy, and the chocolate chunks create these perfect little molten pockets throughout.

02 -

The window between perfectly done and dry is smaller than you think. Start checking at 16 minutes, even if it feels too soon.
Letting them cool in the tin for those five minutes before transferring is crucial. They are too fragile to move immediately but too soft to stay in the pan much longer.

03 -

Use an ice cream scoop to fill the muffin cups evenly and without making a mess all over the tin.
If your bananas are not quite ripe enough, you can roast them at 350°F for 15 minutes to concentrate the sweetness before mashing.