Description
Deliciously moist Banana Chocolate Chip Muffins made with ripe bananas, mini chocolate chips, and a combination of brown and granulated sugar. These muffins are easy to prepare and perfect for breakfast or a sweet snack, featuring a tender crumb with just the right balance of sweetness and chocolatey goodness.
Ingredients
Dry Ingredients
- 1 3/4 cups (230g) all-purpose flour, spooned and leveled (can substitute gluten free cup for cup baking flour)
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 heaping cup (220g) mini chocolate chips, plus more for topping
Wet Ingredients
- 1 1/2 cups (375g) very ripe banana, mashed (3–4 bananas)
- 1/4 cup (50g) olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup (60g) sour cream or full fat Greek yogurt (can substitute a dairy free alternative)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and line a cupcake tin with 14 parchment paper liners, or 12 liners if using an additional pan. This ensures the muffins don’t stick and makes for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, kosher salt, and mini chocolate chips until well combined.
- Prepare Wet Ingredients: In a separate bowl, mash the very ripe bananas until you have exactly 1 1/2 cups (375g). If you’re short on bananas, supplement with unsweetened applesauce. Then add olive oil, eggs, vanilla extract, and sour cream or Greek yogurt. Mix until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and gently mix just until combined. Avoid overmixing to keep the muffins tender.
- Fill Muffin Liners: Scoop the batter into the prepared liners, filling each one all the way to the top for tall, fluffy muffins. Sprinkle additional mini chocolate chips on top if desired.
- First Bake: Bake the muffins at 425°F for 10 minutes. This high heat helps create a nice dome and golden edges.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350°F (175°C) and bake for an additional 5-7 minutes until the muffins are cooked through and a toothpick inserted in the center comes out clean.
- Cool: Let the muffins rest in the pan for 5 minutes, then carefully transfer them to a wire rack to cool completely or enjoy warm.
- Serve: Serve the muffins warm for the best texture and taste, though they remain delicious the next day stored in an airtight container.
Notes
- You can substitute the all-purpose flour with gluten-free baking flour cup for cup if you need a gluten-free option.
- If you don’t have enough ripe bananas, replace the missing quantity with unsweetened applesauce to maintain moisture.
- Use sour cream or full-fat Greek yogurt for a rich texture; dairy-free alternatives can be used if needed.
- These muffins freeze well; wrap individually and thaw at room temperature before serving.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients.
