Chocolate Chip Banana Muffins (Printable)

Fluffy banana muffins packed with chocolate chips, ideal for breakfast or a tasty snack.

# What You'll Need:

→ Wet Ingredients

01 - 3 medium ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup light brown sugar
05 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

06 - 1¾ cups all-purpose flour
07 - 1 teaspoon baking powder
08 - ½ teaspoon baking soda
09 - ½ teaspoon salt
10 - 1 teaspoon ground cinnamon (optional)

→ Add-ins

11 - ¾ cup semi-sweet chocolate chips
12 - ¼ cup chopped walnuts or pecans (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk mashed bananas, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, stir together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon if using.
04 - Add the dry ingredients to the wet mixture and gently fold until just combined, taking care not to overmix.
05 - Fold in the semi-sweet chocolate chips and chopped nuts if desired.
06 - Distribute batter evenly among muffin cups, filling each about three-quarters full.
07 - Sprinkle additional chocolate chips atop each muffin if preferred.
08 - Bake for 18 to 22 minutes until a toothpick inserted into the center emerges clean or with a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 40 minutes from pantry to cooling rack, making them perfect for weeknight baking emergencies.
  • The chocolate chips melt slightly into the crumb, creating little pockets of sweetness that feel indulgent without being heavy.
  • One batch feeds a crowd or stretches across your freezer for grab-and-go breakfasts all month.
02 -
  • Overmixing the batter is the most common mistake—it develops gluten and makes muffins dense and tough instead of tender and fluffy.
  • Using bananas that aren't ripe enough makes them taste grainy and won't provide enough moisture; the spottier the banana, the better the muffin.
  • Baking times vary by oven, so start checking at 18 minutes rather than waiting the full 22 and ending up with dry muffins.
03 -
  • Toast your chocolate chips in a dry skillet for 30 seconds before folding them in—they soften slightly and distribute flavor more evenly through the crumb.
  • If you forget to mash the bananas enough, the muffins will be lumpy and uneven; use a fork and really break them down into almost-liquid form.

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