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Chocolate Chip Banana Muffins

A stack of moist Chocolate Chip Banana Muffins, with one muffin broken in half showing the soft interior and chocolate chips.
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A simple recipe for moist, homemade chocolate chip banana muffins using overripe bananas.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 3 medium)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this dry mixture aside.
  3. In a large bowl, whisk the melted butter and sugar together until combined.
  4. Beat in the egg and vanilla extract until smooth.
  5. Stir in the mashed bananas until just mixed. Do not overmix.
  6. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. A few streaks of flour are acceptable.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, use bananas that are heavily spotted or black.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly different texture.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorandpin.com/chocolate-chip-banana-muffins/