Banana Chocolate Chip Muffins

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.

Course Muffins / Quick Breads

Cuisine American

Keyword banana and chocolate chip muffins, banana chocolate chip muffins, banana muffins, eggless banana muffins

Prep Time 8

Cook Time 25

Total Time 33

Servings Muffins

Calories 215kcal

Author Maria Doss

Equipment

Ingredients

Dry ingredients

1 ½ cups All purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt

Wet ingredients

1 cup Mashed bananas about 2 very large
½ cup Vegetable oil
¼ cup + 2 tablespoons White sugar
2 tablespoons Light brown sugar packed
1 teaspoon Vanilla extract
¾ cup semi sweet chocolate chips divided

Instructions

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.

Nutrition