Description
These Banana Chocolate Chip Muffins are soft, moist, and perfectly sweetened with ripe bananas and a generous mix of chocolate chips. Easy to prepare and baked to golden perfection, they make a delightful breakfast treat or snack that’s sure to please both kids and adults.
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 paste
- 1/4 cup (60g) sour cream or full fat Greek yogurt (can substitute a dairy free alternative)
Instructions
- Prepare the oven and liners: Preheat your oven to 425°F (220°C) and line a cupcake tin with 12 parchment paper liners. Since the recipe makes 14 muffins, use an extra pan or additional liners for the remaining batter.
- 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 evenly combined.
- Mash and measure bananas: Mash very ripe bananas until smooth and measure out exactly 1 1/2 cups (375g). If you fall short of the required amount, supplement with unsweetened applesauce to reach the volume.
- Mix wet ingredients: In a separate bowl, combine the mashed banana, olive oil, eggs, vanilla paste, and sour cream. Whisk these ingredients until the mixture is well blended.
- Combine wet and dry ingredients: Pour the wet mixture into the bowl of dry ingredients and gently mix until just combined, taking care not to overmix to keep the muffins tender.
- Fill muffin liners: Scoop the batter evenly into the prepared liners, filling each cup all the way to the top for tall muffins. Sprinkle extra mini chocolate chips on top if desired.
- Bake the muffins: Bake at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 5 to 7 minutes until the muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins: Allow the muffins to rest in the pan for 5 minutes to set. Then carefully transfer them to a wire cooling rack to cool completely or enjoy warm as preferred.
- Serve and enjoy: Serve the banana chocolate chip muffins warm for best flavor and texture. They also keep well for the next day if stored properly.
Notes
- To keep muffins dairy-free, use a dairy-free yogurt alternative in place of sour cream or Greek yogurt.
- If you don’t have mini chocolate chips, regular-sized chips can be chopped for a similar effect.
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- To reheat, warm in the oven at 300°F for 5-7 minutes or microwave briefly.
