I can’t wait for you to try this recipe for chocolate chip banana muffins. It’s easily one of my favorite muffin recipes. It’s easy to follow and results in delicious, moist muffins. Once you try them, you’ll want to make them all the time (just read the reviews). The batter takes less than 10 minutes to make, and everything you need to make these muffins is probably already in your kitchen. For banana bread, look at our original recipe for banana bread or this healthier version made with olive oil and a little less sugar.
Key Ingredients
Bananas: Use very ripe bananas for the most flavorful muffins (the brown and speckly ones are perfect). Flour: I use all-purpose flour in these muffins, but I used whole wheat flour, and they were great. You can also substitute your favorite gluten-free flour blend. Baking powder and baking soda: Helps our muffins rise and brown nicely. Butter: I love using butter when making banana muffins. It makes such a difference in flavor! Brown sugar: Makes our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture. Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba. Vanilla extract: Makes our muffins taste even better! Chocolate chips: I use mini chocolate chips in these banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine.
How to Make the Best Banana Muffins
These easy banana muffins come together quickly, and you don’t need any fancy equipment to make them. So whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time! You don’t need a mixer to mash bananas. A fork works perfectly fine. This banana muffin recipe needs 1 ¼ cups of mashed bananas, which means you’ll need two large or three medium bananas. I mash them in the bottom of a mixing bowl. Just like when making banana bread, the bananas you use for these easy muffins matter. We want the bananas to be sweet and extra ripe. If the bananas have lots of brown or black speckles, you are well on your way to making the best banana muffins of your life. Start by whisking all your dry ingredients together (flour, brown sugar, baking powder, baking soda, and salt). Whisking these together first makes sure that the baking powder, baking soda, and salt are well distributed in the muffin batter. In another bowl, whisk the mashed banana, melted butter, egg, and vanilla until well blended. Then, stir this mixture into the bowl with the flour. When the muffin batter comes together, and you no longer see streaks of flour, stir in the chocolate chips. Then, divide the batter between muffin cups and bake! I bake my muffins in a 350°F oven for 20 to 25 minutes. They are ready to come out of the oven when a toothpick is inserted and comes out clean or when you gently push the side of a muffin and it bounces back. 5 tablespoons (70g) unsalted butter, melted and cooled slightly 1 ½ cups (195g) all-purpose flour 1/2 cup (95g) packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon sea salt 1 large egg 1/2 teaspoon vanilla extract 3/4 cup (130g) chocolate chips 2Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. 3In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended. 4Stir the banana mixture into the dry ingredients until you no longer see streaks of flour. 5Stir in the chocolate chips. 6Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack.
