Chocolate Chip Banana Muffins

Last Tuesday morning I stood staring at three bananas going brown on my counter, debating whether to toss them or finally try that muffin idea thats been floating around in my head. The whole house already smelled like caramelized banana, which felt like the universe practically begging me to preheat the oven. Thirty five minutes later I was pulling these golden crowned beauties out, and honestly my kitchen hasnt smelled this inviting since the holidays.

My roommate wandered in halfway through mixing and immediately started hovering around the counter, asking every thirty seconds if they were done yet. We ended up eating three warm from the oven while standing over the cooling rack, chocolate smeared on fingers and no regrets whatsoever. Now they request these every time bananas start looking sad on our fruit bowl.

Ingredients

• 3 ripe bananas, mashed: The blacker the better honestly—those spotted beauties have developed their natural sugars and will give you way more flavor than yellow ones ever could
• 2 large eggs: Room temperature eggs incorporate more smoothly into your batter, preventing those tiny eggy pockets nobody wants
• 80 ml (1/3 cup) vegetable oil: Keeps these muffins incredibly moist without weighing them down like butter sometimes can
• 100 g (1/2 cup) light brown sugar: Adds a subtle caramel depth that white sugar just cant replicate, plus a gorgeous golden color
• 1 tsp pure vanilla extract: Never skip this—its the difference between tasting like homemade and tasting like cafeteria food
• 190 g (1 1/2 cups) all-purpose flour: Gives structure without making these tough or dry, which is exactly what you want in a breakfast muffin
• 1 tsp baking powder: Your main leavening agent that creates those beautiful domed tops
• 1/2 tsp baking soda: Works with the acidic bananas to help the muffins rise properly
• 1/4 tsp salt: Just enough to balance all that sweetness and make the chocolate flavor pop
• 120 g (2/3 cup) semi-sweet chocolate chips: Semi-sweet strikes that perfect balance—not too bitter, not cloyingly sweet like milk chocolate can be

Instructions

Preheat your oven to 180°C (350°F):

Line a 12 cup muffin tin with paper liners or lightly grease each cup. I always spray the liners too because nothing ruins your day like half your muffin sticking to the paper.

Mash your bananas until smooth:

In a large bowl, mash those beauties until theyre practically liquid. Add eggs, vegetable oil, brown sugar, and vanilla extract then whisk until everything looks silky and combined.

Whisk together your dry ingredients:

In a separate bowl, combine flour, baking powder, baking soda, and salt. This step prevents overmixing later which is the enemy of tender muffins.

Combine wet and dry ingredients:

Add the dry mixture to your wet banana mixture. Stir gently until just combined—do not overmix. Some visible flour streaks are better than tough muffins.

Fold in the chocolate chips:

Add those chocolate chips and fold them through with just a few strokes. Seeing them disappear into the batter is honestly my favorite part.

Divide the batter evenly:

Spoon batter into each muffin cup, filling about three quarters full. Sprinkle extra chocolate chips on top because more chocolate is never a bad decision.

Bake until golden:

Bake for 18 to 22 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The tops should be springy when gently pressed.

Cool completely:

Let the muffins rest in the tin for 5 minutes then transfer to a wire rack. This cooling period helps them set so they dont fall apart when you bite into them.

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These have become my go-to when friends have tough weeks or I need to impress someone without actually trying that hard. Theres something about warm banana bread that just makes people feel safe and cared for, which sounds dramatic but watch peoples faces when they smell these fresh out of the oven.

Making Them Your Own

Half a teaspoon of cinnamon transforms these into something that tastes like fall hugged you. Chopped walnuts add the most incredible crunch and make them feel more substantial. Sometimes I do both and pretend Im running a fancy bakery instead of just baking in my pajamas.

Storing and Freezing

These stay fresh in an airtight container for three days, though theyve never lasted that long in my house. Wrap individual muffins in plastic wrap then freeze them in a ziplock bag for up to two months. Just microwave for thirty seconds and they taste like you just baked them.

The Perfect Texture Secret

Underbaking slightly is better than overbaking—pull them out when a few moist crumbs cling to your toothpick. Theyll finish cooking on the hot pan and stay incredibly tender for days.

• Dont worry if some muffin tops crack while baking—thats actually a sign they rose properly
• Let the pan cool on the rack, not on your stovetop, to prevent bottoms from getting soggy
• If your bananas arent quite ripe enough, bake them at 300°F for 15 minutes until blackened

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Hope these become your new favorite way to rescue those sad bananas from the counter.

Recipe FAQs

→ What makes these muffins moist?

The ripe mashed bananas and vegetable oil contribute moisture, resulting in tender, soft muffins.

→ Can I substitute the chocolate chips?

Yes, semi-sweet chocolate chips are recommended, but dark or milk chocolate chips can work based on preference.

→ How to avoid overmixing the batter?

Stir wet and dry ingredients gently until just combined to ensure a tender texture without toughness.

→ What baking tools are needed?

A 12-cup muffin tin, mixing bowls, whisk, measuring spoons, and a wire rack for cooling are essential.

→ How can I add extra flavor?

Incorporate 1/2 tsp cinnamon or chopped walnuts to infuse warmth and crunch into the batter.