30-Minute Banana Chocolate Chip Muffins
Soft, moist, and naturally sweet, these Banana Chocolate Chip Muffins are an effortless snack or breakfast option. Loaded with ripe bananas and chocolate chips, they are fiber-rich, lightly sweetened, and quick to make, perfect for meal prep or a satisfying treat anytime.
Equipment
- 1 muffin tin
- Mixing bowls (1 large, 1 medium)
- Whisk
- Spatula
Ingredients
- 1 ½ cups all-purpose flour 180g
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup sugar 113g
- 1 cup semisweet chocolate chips plus extra for topping
- 3 medium ripe bananas mashed (about 1 cup)
- ⅓ cup melted butter slightly cooled (75g)
- 1 large egg
- 1 teaspoon vanilla extract 5ml
Instructions
- Preheat and Prepare Your Oven: Begin by preheating your oven to 375°F (190°C). This ensures the muffins bake evenly and develop a golden-brown top. While the oven heats, line a standard 12-cup muffin tin with paper liners, or lightly grease each cup with butter or cooking spray. Proper preparation here prevents sticking and helps your muffins release effortlessly.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, combine 1 ½ cups (180g) of all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ⅔ cup (113g) sugar. Whisk these ingredients together thoroughly to ensure that the baking soda and salt are evenly distributed throughout the flour. This step is essential for consistent rising and flavor in every muffin. Set this bowl aside for later use.
- Mash the Bananas: In a large mixing bowl, peel and mash 3 medium ripe bananas (about 1 cup) using a fork or potato masher until smooth. Make sure there are no large lumps, as this creates an even texture throughout the muffins. The natural sweetness and moisture from the bananas are key to making these muffins soft and flavorful.
- Incorporate the Wet Ingredients: Add 1 large egg, ⅓ cup (75g) of melted butter that has cooled slightly, and 1 teaspoon (5ml) vanilla extract to the mashed bananas. Use a spatula or whisk to combine everything until smooth and uniform. Mixing the butter in after it cools slightly prevents cooking the egg, ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture. Using a spatula, gently fold the flour mixture into the banana mixture until almost combined. Avoid overmixing; small streaks of flour are fine. Overmixing can make the muffins dense instead of light and fluffy.
- Add the Chocolate Chips: Fold in 1 cup of semisweet chocolate chips into the batter, ensuring they are evenly distributed. This step guarantees that every bite contains a delicious chocolate surprise. If desired, sprinkle a few extra chocolate chips on top of each muffin for a visually appealing, melty finish after baking.
- Fill the Muffin Cups: Use a spoon or ice cream scoop to evenly distribute the batter into the prepared muffin tin, filling each cup about ¾ full. Even distribution ensures uniform baking so each muffin rises equally and has a perfect dome. Smooth the tops slightly with the back of your spoon for a neat appearance.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake at 375°F (190°C) for 17–20 minutes. The baking time may vary slightly depending on your oven, so start checking at 17 minutes. The muffins are done when they have risen nicely, the tops are golden-brown, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Remove from Tin: Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. This brief cooling prevents them from breaking when removed. Then, gently transfer the muffins to a wire rack to cool completely. Cooling helps maintain the soft, fluffy texture and prevents sogginess at the base.
- Serve and Enjoy: Your Banana Chocolate Chip Muffins are now ready to enjoy! Serve them warm for a soft, melty chocolate experience, or store them in an airtight container for up to 5–7 days. For longer storage, these muffins freeze beautifully for up to 3 months. Simply thaw before enjoying a quick, satisfying snack or breakfast.
Notes
- Always use ripe bananas: Overripe bananas with brown spots provide natural sweetness and moisture, while underripe bananas can make the muffins dense and uneven.
- Don’t overmix the batter: Fold ingredients just until combined to ensure tender, fluffy muffins rather than dense, tough ones.
- Chocolate chips can be adjusted to taste: Use milk, dark, or white chocolate, or even chopped chocolate bars for a richer texture.
- Optional add-ins: Try nuts, cinnamon, or raisins to vary flavor and add texture.
- To check doneness: Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Muffins can be baked as a loaf: Use the same batter for a single loaf pan if preferred.
- Quick banana ripening: Place unripe bananas in a 350°F (175°C) oven for 10 minutes until soft, then cool slightly before mashing.
