Banana Chocolate Chip Muffins

Name: Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Yield: 12 muffins
Cuisine: American
Ingredients: 3 ripe bananas, mashed (about 1 1/4 cups); 1/2 cup vegetable oil; 2/3 cup packed brown sugar; 2 large eggs; 1/2 cup milk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup chocolate chips, divided

12 ingredients · 7 steps · 50 minutes

By Melis · developed and cooked in our studio kitchen

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Moist chocolate banana muffins made with ripe bananas and cocoa powder, studded with chocolate chips. Total time: 50 minutes.

These muffins combine mashed ripe bananas with cocoa powder for a dark, tender chocolate crumb, with chocolate chips folded in and scattered over the tops. Oil keeps them soft for days, and the bananas add natural sweetness and moisture.

The batter is mixed by hand in one bowl: wet ingredients first, then the dry ones stirred in just until combined. A hot oven start helps the muffins rise into rounded domes.

How long do you bake banana chocolate chip muffins?

Start them at 400°F (200°C) for 5 minutes, then lower the oven to 350°F (175°C) and bake 13 to 15 minutes more, until a toothpick comes out with moist crumbs. Fill the liners nearly full for tall tops.

How do you make banana chocolate chip muffins moist?

Use very ripe bananas with heavily speckled or black peels, and fold the batter only until no dry streaks remain. Overmixing makes muffins dense. This recipe also uses oil, which keeps them soft for days.

How do you store banana chocolate chip muffins?

Keep them in an airtight container at room temperature for up to 3 days.

Can you freeze banana chocolate chip muffins?

Yes. Freeze the cooled muffins in an airtight bag or container for up to 3 months. Thaw them at room temperature.

Ingredient notes and swaps

The riper the bananas, the better. Heavily speckled or black peels give the most flavor. Do not overmix the batter, or the muffins will be dense.

You can swap half the chocolate chips for chopped walnuts, or use mini chips so they stay suspended in the batter.

How to make Banana Chocolate Chip Muffins

Step 1
Heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
Step 2
In a large bowl, whisk the mashed bananas, oil, brown sugar, eggs, milk and vanilla until smooth.
Step 3
Sift in the flour, cocoa, baking soda, baking powder and salt and fold just until no dry streaks remain.
Step 4
Fold in 3/4 cup (130 g) of the chocolate chips.
Step 5
Divide the batter among the liners, filling them nearly full, and scatter the remaining chips on top.
Step 6
Bake for 5 minutes, then lower the oven to 350°F (175°C) and bake 13 to 15 minutes more, until a toothpick comes out with moist crumbs.
Step 7
Cool in the pan for 5 minutes, then move to a rack.

Tips and storage

Freeze very ripe bananas in their peels when you cannot bake right away. Thaw them in a bowl and use the liquid that collects along with the fruit. Measure for about 1 1/4 cups mashed, as in the ingredient list.

Set a timer for the first 5 minutes at 400°F (200°C). The hot start helps the tops rise, but if you forget to lower the oven to 350°F (175°C), the bottoms and the chips on top can scorch.

A toothpick that hits a melted chip looks wet even when the muffin is done. Test a second spot before you add more time.

Mini chips stay spread through the batter better than regular ones. If you use regular chips, toss them with a spoonful of the flour mixture before you fold them in.

To serve a muffin warm, heat it in the microwave for a few seconds. The chips soften again and the muffin tastes freshly baked.

Keep in an airtight container at room temperature for 3 days, or freeze for up to 3 months.

Recipe