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Freshly baked banana chocolate chip muffins cooling on a wire rack with golden tops and melted chocolate chips.
Daniel

Banana Chocolate Chip Muffins

Moist, tender muffins packed with ripe banana and melty chocolate chips - the perfect use for those spotty bananas on your counter.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 large ripe bananas very ripe, about 1.5 cups mashed
  • 0.5 cup granulated sugar
  • 1 large egg room temperature
  • 0.33 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
Dry Ingredients
  • 1.5 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
Mix-Ins
  • 0.75 cup semisweet chocolate chips

Equipment

  • 12-cup muffin tin
  • Paper liners or cooking spray
  • Large Mixing Bowl
  • Medium mixing bowl
  • Wire cooling rack

Method
 

Prep
  1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners, or grease well with butter or cooking spray.
Make the Batter
  1. In a large bowl, mash the bananas with a fork until mostly smooth with some small lumps remaining. Whisk in the sugar, egg, melted butter, and vanilla until well combined.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined - do not overmix. A few streaks of flour are okay.
  3. Gently fold in the chocolate chips, distributing them evenly throughout the batter.
Bake
  1. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs, 18 to 22 minutes.
  2. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Notes

For extra chocolate in every bite, use mini chocolate chips instead of regular. These muffins freeze beautifully - wrap individually and freeze up to 3 months, then thaw overnight or microwave 20 seconds. If your bananas are not quite ripe enough, bake them unpeeled at 300F for 15 minutes to soften and sweeten them.