Chocolate Banana Bread Muffins (Printable Version)

Fluffy banana muffins bursting with chocolate chips, perfect for breakfast or an anytime treat.

# 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)

# Method:

01 - Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together mashed bananas, eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together flour, baking powder, baking soda, salt, and cinnamon if using.
04 - Add the dry mixture to the wet ingredients and gently stir just until combined; avoid overmixing.
05 - Fold in chocolate chips and chopped nuts if desired.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full.
07 - Sprinkle additional chocolate chips atop each muffin if preferred.
08 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Chef's Tips:

01 -
  • They're ready from your kitchen to the table in just over half an hour, no waiting around.
  • The moist crumb stays tender for days, making them perfect for grab-and-go mornings or unexpected guests.
  • One bowl of wet, one of dry, and minimal cleanup means you can actually enjoy them instead of dreading the dishes.
02 -
  • The difference between moist and gluey muffins is that toothpick test—pull them out when they still have a tiny bit of tenderness inside, not when they're completely dry.
  • Room temperature ingredients mix more smoothly, so if you can let your eggs and oil sit out for fifteen minutes before starting, the texture will be noticeably better.
03 -
  • If your bananas are still a bit firm, mash them and let them sit in the mixing bowl for five minutes to release more moisture and flavor into the batter.
  • A small ice cream scoop fills muffin cups evenly and keeps your hands clean, and it's the one kitchen tool that always pays for itself.

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