Transform those spotty bananas on your counter into the most irresistible breakfast or snack. These Banana Chocolate Chip Muffins are the gold standard: supremely moist, lightly sweet, and loaded with pockets of melted chocolate in every bite.
Made in just one bowl with no mixer required, they’re a foolproof recipe that yields bakery-style muffins with a perfect domed top. Whether you’re meal-prepping for the week or needing a quick treat for hungry kids, these muffins deliver satisfaction with minimal effort.
The Science of Ultimate Moistness & the Perfect Dome
The legendary moistness of these muffins comes from two powerhouses: overripe bananas and oil. As bananas ripen, their starches convert to sugars, making them sweeter and easier to mash into a puree that distributes moisture evenly throughout the batter.
Using vegetable oil instead of butter is the secret weapon; oil is 100% fat and coats flour proteins more thoroughly than solid fat, inhibiting gluten formation and locking in moisture for days, resulting in a tender crumb that doesn’t dry out. The combination of baking soda and baking powder provides a double lift: baking soda reacts with the acidity in the bananas for immediate rise, while baking powder gives an extra boost in the oven’s heat, creating that beautiful, crackly dome.
Filling the muffin cups nearly full encourages the batter to climb the sides of the liner, maximizing that bakery-style shape.
Ingredients
For 12 Standard Muffins:
- 3 large overripe bananas (about 1 ½ cups mashed)
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- ½ cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (188g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips, plus extra for tops
Instructions
1. Prep: Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
2. Mash Bananas: In a large bowl, mash the bananas with a fork until mostly smooth with some small lumps.
3. Mix Wet Ingredients: To the mashed bananas, add both sugars, oil, eggs, and vanilla. Whisk vigorously until well combined and smooth.
4. Add Dry Ingredients: Place a sieve over the bowl. Add the flour, baking soda, baking powder, and salt to the sieve. Sift the dry ingredients directly into the wet ingredients. Gently fold with a spatula until just combined and no dry flour remains—do not overmix.
5. Add Chocolate Chips: Fold in 1 cup of chocolate chips until evenly distributed.
6. Portion & Top: Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle a few extra chocolate chips on top of each.
7. Bake: Bake at 425°F for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F (175°C) and bake for an additional 15-17 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool & Serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. They are very tender when hot.
Pro-Tips for Muffin Mastery
- Use Very Ripe Bananas: The blacker the peel, the sweeter and more flavorful your muffins will be.
- The Two-Temperature Bake: Starting at a high temperature creates a powerful burst of steam, giving the muffins an initial “oven spring” and creating a tall, domed top. Reducing the heat allows the centers to cook through without burning.
- Room Temperature Eggs: They incorporate more easily into the batter, creating a smoother, more uniform mixture.
- Don’t Overmix: Overmixing muffin batter develops gluten, leading to tough, dense muffins with tunnels. Fold gently just until combined.
- Fill Muffin Cups Generously: For that perfect bakery-style dome, fill the liners almost to the brim.
- Sifting Dry Ingredients: Sifting ensures the leaveners are evenly distributed and prevents lumps, resulting in a more uniform crumb.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Customization: Swap chocolate chips for walnuts, pecans, or blueberries. Add ½ teaspoon of cinnamon for a spiced variation.
These Banana Chocolate Chip Muffins are your delicious solution for ripe bananas and busy mornings.