Banana Chocolate Chip Muffins Recipe (Makes 12)
This banana chocolate chip muffins recipe uses ripe banana for a naturally sweet, tender crumb. You’ll mix the muffin batter in just a couple of bowls, fold in chocolate chips, and bake until the tops are lightly golden and the centers stay moist. Great for breakfast, snacks, or a quick bake.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells.
Mix the dry ingredients
In a bowl, whisk together all-purpose flour, whole wheat flour, and baking powder so everything is evenly combined.
Whisk the wet ingredients
In a second bowl, whisk the mashed banana, brown sugar, eggs, milk, and melted butter until smooth.
Combine gently
Pour the wet mixture into the dry ingredients. Stir with a spatula just until you no longer see dry flour; don’t overmix.
Add the chocolate chips
Fold in most of the chocolate chips, saving a small handful to sprinkle on top.
Fill the muffin cups
Divide the batter evenly between 12 cups. Top with the remaining chocolate chips.
Bake
Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
Cool and serve
Let the muffins sit in the pan for 5 minutes, then move to a rack to cool. Serve warm or at room temperature.