Banana Chocolate Chip Muffins
Overripe bananas — the kind with brown spots — give these muffins their deep banana flavor and natural sweetness. Mix the batter until just combined to avoid tough, tunneled muffins. The chocolate chips melt into pockets of richness in every bite.
Breakfast · 30 min
Servings:12 servings
Ingredients
- 3 very ripe bananas (about 1 cup mashed)
- ⅓ cup (80ml) neutral oil (canola or vegetable)
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (85g) mini semisweet chocolate chips, plus more for topping
Steps
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, mash bananas until mostly smooth. Whisk in oil, both sugars, egg, and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Add dry ingredients to the wet and fold with a rubber spatula until just combined — a few streaks of flour are fine. Fold in chocolate chips. Let batter rest for 10 minutes.
- Divide batter evenly among muffin cups — they should be about ¾ full. Sprinkle a few extra chocolate chips on top of each.
- Bake until a toothpick inserted in the center comes out clean (melted chocolate doesn't count), 16–20 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack.
