These moist and fluffy banana chocolate chip muffins are the perfect way to use up ripe bananas! They’re quick to make, filled with warm banana flavor, and packed with gooey chocolate chips. Perfect for breakfast, snacks, or dessert!
Ingredients (Makes 12 Muffins)
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, but delicious!)
Wet Ingredients:
- 3 ripe bananas, mashed (about 1 cup)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ⅓ cup melted butter or oil
- 1 teaspoon vanilla extract
Add-ins:
- ¾ cup semi-sweet chocolate chips (plus extra for topping)
Instructions
1. Prepare the Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, mash the bananas until smooth. Add sugar, brown sugar, egg, melted butter, and vanilla extract. Whisk until combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix!
- Fold in the chocolate chips.
2. Bake the Muffins
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
- Sprinkle extra chocolate chips on top.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
3. Serve & Enjoy!
- Enjoy warm or at room temperature!
- Store in an airtight container at room temperature for up to 3 days or freeze for later.
Tips & Variations
???? Healthier Version? Swap sugar for honey or maple syrup and use whole wheat flour.
???? Nutty Twist? Add ½ cup chopped walnuts or pecans for extra crunch.
???? Mini Muffins? Use a mini muffin pan and bake for 10-12 minutes.
???? Extra Moist Muffins? Use sour cream or Greek yogurt instead of butter.
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