Chocolate Banana Muffins (Printer-friendly)

Tender, moist treats featuring ripe bananas and rich chocolate chips, ideal for any time.

# What You'll Need:

→ Wet Ingredients

01 - 3 ripe bananas, mashed
02 - 2 large eggs
03 - ½ cup vegetable oil
04 - ½ cup granulated sugar
05 - ¼ cup brown sugar
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 1¾ cups all-purpose flour
08 - ¼ cup unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - ½ teaspoon salt

→ Add-ins

12 - ¾ cup semi-sweet chocolate chips

# How to Prepare:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk mashed bananas, eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth.
03 - In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
04 - Gently fold the dry ingredients into the wet mixture using a spatula until just incorporated; avoid overmixing.
05 - Fold in most of the chocolate chips, reserving a few to sprinkle on top.
06 - Distribute batter evenly among muffin cups, filling each approximately three-quarters full. Top with reserved chocolate chips.
07 - Bake for 18 to 22 minutes until a toothpick inserted into the center emerges with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack and cool completely.

# Expert Advice:

01 -
  • They're impossibly moist and tender without being heavy or dense.
  • The chocolate and banana combination feels indulgent but genuinely tastes wholesome.
  • Twelve muffins means breakfast sorted for days, or a freezer stocked with instant comfort food.
02 -
  • Overmixing is the number one mistake that turns these from tender to tough, so resist the urge to beat the batter smooth.
  • Using truly ripe bananas (with brown spots) makes all the difference in moisture and sweetness without needing extra sugar.
  • Don't overbake them—slightly underbaked muffins stay moist longer and taste better the next day.
03 -
  • Let your eggs sit at room temperature for thirty minutes before mixing—they incorporate more smoothly and help create a better crumb structure.
  • Fill any empty muffin cups halfway with water so the tin bakes evenly and your muffins cook consistently all the way around.

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