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Moist Banana Bread Muffins with Chocolate Chips

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These moist banana bread muffins with chocolate chips are quick and easy to make, featuring a tender crumb and gooey chocolate pockets. Perfect for breakfast, snack time, or brunch, they use simple pantry staples and ripe bananas for natural sweetness.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet or milk chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mash the bananas in a large bowl with a fork or potato masher until mostly smooth with some small chunks remaining.
  3. Add melted butter, granulated sugar, eggs, sour cream, and vanilla extract to the bananas. Whisk gently until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour patches remain; do not overmix.
  6. Gently fold in the chocolate chips, reserving a few to sprinkle on top of the muffins.
  7. Spoon the batter evenly into the muffin cups, filling about 3/4 full. Sprinkle reserved chocolate chips on top if desired.
  8. Bake for 18-22 minutes, starting to check at 18 minutes by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
  9. Let muffins rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use very ripe bananas for natural sweetness and moisture. Gently fold in chocolate chips to prevent sinking. You can substitute almond flour for gluten-free or coconut yogurt for dairy-free versions. To speed ripening, bake bananas at 300°F for 10 minutes. Muffins store well at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: banana bread muffins, chocolate chip muffins, moist banana muffins, easy banana bread, homemade muffins, quick breakfast, snack recipe

Find it online: https://lunafeast.com/moist-banana-bread-muffins-with-chocolate-chips-easy-homemade-recipe/