These Banana Chocolate Chip Muffins are quick and easy! They are sturdy yet fluffy with a tender crumb but made without eggs. Studded with dark chocolate chips, they are full of banana flavor and require 10 minutes of prep.
Preheat oven to 350°F and line a standard muffin pan with 10 paper liners.
Whisk all dry ingredients in a medium bowl and set aside.
Whisk all wet ingredients in a larger bowl until very smooth.
Add the dry ingredients along with ½ cup chocolate chips. Mix gently with a spatula until the batter is just combined. Don't mix too much!
Divide batter into the prepared muffin pan and place a few addional chocolate chips on top.
Bake for 25 to 27 minutes or until a tooth pick inserted into the middle of a muffin comes clean. Place pan on a wire rack to cool completely.
Video
Notes
Don't overmix the batter: Overmixing can result in tough muffins. Aim to mix the dry and wet ingredients until just combined, ensuring a tender texture.Mash thoroughly - I like to use a potato masher to mash until very smooth and without any lumps.Use over ripe bananas – Use overripe bananas with dark yellow skin and plenty of brown spots.