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Banana Chocolate Chip Muffins

Soft and moist banana muffins filled with rich chocolate chips for the perfect homemade breakfast or snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 3 ripe bananas mashed
  • 0.5 cup unsalted butter melted
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 cup milk
  • 1.25 cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Muffin tin
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a bowl.
  3. In another bowl, mash bananas and whisk with melted butter, brown sugar, and granulated sugar.
  4. Add eggs, vanilla extract, and milk, mixing until smooth.
  5. Fold dry ingredients into wet ingredients until just combined.
  6. Stir in chocolate chips gently.
  7. Fill muffin cups 3/4 full and top with extra chocolate chips.
  8. Bake for 18–22 minutes until golden brown and fully baked.
  9. Cool muffins in pan for 5 minutes before transferring to a wire rack.

Notes

Use extra ripe bananas for maximum sweetness and moisture. Muffins can be frozen for up to 3 months.