Chocolate Chip Banana Muffins (Printable)

Moist banana muffins bursting with chocolate chips for a flavorful breakfast or snack option.

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 1 teaspoon baking powder

03 - 1/2 teaspoon baking soda

04 - 1/4 teaspoon salt

05 - 3 medium ripe bananas, mashed (about 1 cup)

06 - 1/2 cup granulated sugar

07 - 1/4 cup unsalted butter, melted and cooled

08 - 1/4 cup milk

09 - 1 large egg

10 - 1 teaspoon vanilla extract

11 - 3/4 cup semi-sweet chocolate chips

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.

02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly mixed.

03 - In a large bowl, blend mashed bananas, sugar, melted butter, milk, egg, and vanilla extract until smooth.

04 - Add the dry ingredient mixture to the wet ingredients and fold gently until just combined, avoiding overmixing.

05 - Fold semi-sweet chocolate chips into the batter evenly.

06 - Distribute the batter equally among the prepared muffin cups, filling each about three-quarters full.

07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

01 -

They stay impossibly moist for days, which means you can actually bake a batch and enjoy them throughout the week without them turning into hockey pucks
The chocolate chips melt just slightly into the warm batter, creating these little pockets of comfort in every bite
They come together in under 40 minutes from start to finish, making them perfect for those mornings when you want something homemade without the fuss

02 -

The moment you stop stirring the batter is the moment your muffins will be tender. I learned this the hard way by overmixing and creating dense, tough muffins. Your motto should be 'lumps are your friends.'
Overmixing the batter is the number one reason muffins turn out tough instead of fluffy. Mix just until combined, and your results will transform completely.

03 -

Room temperature ingredients mix more smoothly and create a more uniform batter. Pull your egg and milk out of the fridge 30 minutes before baking if you have the time—you'll notice the difference in texture.
If you don't have paper liners, a light coating of cooking spray or butter works perfectly. Some bakers swear that muffins baked without liners develop a more golden, crispy exterior, which is its own kind of wonderful.