Banana Chocolate Chip Muffins
These incredibly moist banana chocolate chip muffins are made in one bowl with ripe bananas, butter, oil, vanilla, and plenty of mini chocolate chips! A quick and easy recipe for 12 delicious muffins.
Servings: 12 Muffins
Cost: $15
Ingredients
- 1 cup mashed bananas 1 cup / approximately 225–230g mashed
- 1/2 cup canola oil or vegetable oil
- 4 tsbp unsalted butter melted and slightly cooled
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour (180g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini semisweet chocolate chips plus more for topping if desired
Instructions
- Preheat the oven: Preheat to 375°F and line a 12-cup muffin pan with paper liners.
- Mash the bananas: In a large mixing bowl, mash 2 medium ripe bananas (1 cup / approximately 225–230g mashed) with a fork until mostly smooth.
- Add the wet ingredients: Stir in ½ cup canola or vegetable oil, 4 tablespoons slightly cooled melted unsalted butter, 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract or vanilla bean paste until combined.
- Add the dry ingredients: Add 1½ cups (180g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gently fold until just combined. Don't overmix!
- Fold in the chocolate chips: Gently fold in 1 cup mini semisweet chocolate chips.
- Fill the muffin pan: Divide the batter evenly among the 12 muffin liners. Sprinkle extra mini chocolate chips on top if desired.
- Bake: Bake at 375°F for 18 minutes, or until a toothpick inserted into the center comes out without wet batter. Let cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Ripe bananas: Use very ripe bananas with plenty of brown spots. Measure 1 cup mashed banana for the most consistent results.
Mini chocolate chips: I prefer mini semisweet chips because they distribute evenly throughout the muffins.
Butter and oil: Using both adds delicious buttery flavor and keeps the muffins moist.
Don't overmix: Gently fold the dry ingredients into the batter just until combined.
Don't overbake: Check at 18 minutes. Melted chocolate on the toothpick is fine, but there shouldn't be wet batter.
Storage: Keep completely cooled muffins in an airtight container for 2–3 days or freeze for up to 2 months.
Nutrition
Calories: 350kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 203mg | Potassium: 208mg | Fiber: 2g | Sugar: 26g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
