Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 large
Ingredients: 1 1/2 cups plus 2 tablespoons (205 grams) bread flour; 1 tablespoon baking powder*; 1/2 teaspoons baking soda; 1/2 teaspoon fine salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)**; 1/2 cup (100 grams) granulated sugar; 1/4 cup (50 grams) light brown sugar; 2 tablespoons (28 grams) unsalted butter; 1/4 cup (50 grams) vegetable or canola oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup (170 grams) semisweet chocolate chips; Coarse sugar

User Reviews

4.9

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12 large
Course
Breakfast
Cuisine
American

Banana Chocolate Chip Muffins

Joshua Davis

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Tall and fluffy, these Banana Chocolate Chip Muffins are loaded with sweet banana flavor and tons of gooey chocolate chips. They’re ultra moist without being too dense or claggy, and make for the perfect breakfast treat or sweet snack!

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Ingredients

Servings

1 1/2 cups plus 2 tablespoons (205 grams) bread flour
1 tablespoon baking powder*
1/2 teaspoons baking soda
1/2 teaspoon fine salt
3/4 teaspoon ground cinnamon, optional
1/4 teaspoon ground nutmeg, optional
1 1/2 cups (354 grams) mashed, very ripe bananas (about 3 large bananas)**
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) light brown sugar
2 tablespoons (28 grams) unsalted butter, melted and cooled
1/4 cup (50 grams) vegetable or canola oil
2 large eggs
1 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips
Coarse sugar, for garnish if desired

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Instructions

Preheat the oven to 425°F. Position an oven rack to the middle or upper middle position. Line a standard muffin tin with paper liners.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices (if using).
In a medium bowl, whisk together the bananas, sugars, butter, oil, eggs, and vanilla until well combined. Pour into the dry ingredients and stir until just barely combined. Stir in the chocolate chips.
Divide evenly among the muffin tin cups, filling each 3/4 full for large muffins. You can also make about 15 smaller muffins by filling the cavities of two pans just 2/3 full. Sprinkle each with a generous amount of coarse sugar for a crunchy shiny topping, if desired.
Bake until golden brown and a toothpick inserted in the center comes out clean, about 14 to 15 minutes. Let cool in muffin pan for 5 to 10 minutes before removing to wire rack. Serve warm or at room temperature.
Store in an airtight container for up to 3 days.

Notes

*Reduce baking powder to 2 teaspoons if at high altitude.
**Be sure to use very ripe bananas that are deeply spotted and almost black, for moist and flavorful muffins.