Mashed Banana Chocolate Chip Muffins
Tender, moist muffins made with ripe mashed bananas and studded with chocolate chips. These are perfect for breakfast or an afternoon snack—simple to mix, no fancy techniques required, and they stay soft and flavorful for days.
Steps
Before you start
- Preheat oven to 375 °F (190 °C) at least 15 minutes ahead
- Line a 12-cup muffin tin with paper liners or grease the cups
- Use very ripe bananas (brown spots on the skin) for maximum sweetness and moisture
- Have all ingredients at room temperature
Mix dry ingredients
- In a medium bowl, whisk together 220g (1¾ cups) all-purpose flour, 5g (1 tsp) baking soda, and 3g (½ tsp) salt.
- Set aside.
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Ready when: Dry ingredients are evenly mixed with no streaks of baking soda
Tip: Sift the flour if it feels lumpy, and sift the baking soda to break up clumps for even rise
Combine wet ingredients
- In a large bowl, combine 330g (3 medium) mashed bananas, 150g (¾ cup) granulated sugar, 80ml (⅓ cup) vegetable oil, 2 large eggs at room temperature, and 5ml (1 tsp) vanilla extract.
- Whisk vigorously for about 2 minutes until the mixture is smooth and the sugar is mostly dissolved.
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Ready when: Mixture is light and well-combined with no visible egg streaks; sugar granules are mostly dissolved
Tip: Cold eggs can make the batter lumpy and dense; bring them to room temperature for a smoother blend
Combine wet and dry
- Pour the dry ingredients into the wet mixture.
- Gently fold together with a rubber spatula until just combined—stop as soon as no white flour streaks remain.
- The batter should look rough and lumpy.
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Ready when: No visible dry flour streaks; batter is thick and bumpy
Tip: Overmixing develops gluten and creates dense, tough muffins—fold gently and stop when you barely see flour
Add chocolate chips
- Fold in 255g (1½ cups) semi-sweet chocolate chips until evenly distributed throughout the batter.
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Ready when: Chocolate chips are scattered throughout with no large pockets of chips
Tip: If the batter is stiff, use cold chocolate chips—they're easier to distribute without overmixing
Fill muffin cups
- Divide the batter evenly among 12 muffin cups, filling each about two-thirds full.
- Use an ice cream scoop or measuring spoon to ensure even portions.
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Ready when: All cups are filled evenly with no overflow
Tip: Leave about ½ inch (1 cm) headspace at the top so muffins can rise without spilling over
Bake muffinsOven 375°F / 190°C
- Place the muffin tin in a preheated 375 °F (190 °C) oven.
- Bake for 20–22 minutes until the tops are light golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it (not wet batter, but a few crumbs are fine).
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Ready when: Muffin tops are golden brown and a toothpick comes out with a few moist crumbs, not wet batter
Tip: If your oven runs hot, start checking at 18 minutes; if it runs cool, they may need 24 minutes. Overbaked muffins become dry
Cool in tin
- Remove the muffin tin from the oven and let the muffins rest in the pan for 10 minutes.
- This allows them to set and makes them easier to remove without crumbling.
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Ready when: Muffins have pulled away from the sides of the cups and feel firm to the touch
Tip: Waiting those 10 minutes prevents muffins from falling apart when you remove them
Turn out and cool
- Gently invert the muffin tin onto a wire rack or turn the muffins out by running a thin knife around each cup.
- Let them cool on the rack for at least 5 minutes before serving.
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Ready when: Muffins are no longer steaming and have cooled enough to handle comfortably
Tip: Muffins taste best when cooled completely, and they're also easier to cut or wrap without tearing
Good to know
Tips
- Use very ripe bananas (dark brown skin) for the best sweetness and moisture. Underripe bananas lack flavor and make drier muffins.
- Don't skip the 10-minute rest in the pan—it prevents muffins from crumbling when you remove them.
- Muffins taste slightly better on day 2 after flavors mellow and texture becomes more tender. Store them wrapped or in a sealed container.
- Fill any unused muffin cups halfway with water to ensure even baking and prevent the tin from warping.
Make ahead
Muffins can be baked up to 2 days ahead and stored in an airtight container. You can also freeze baked muffins for up to 3 months; thaw at room temperature or microwave for 30–45 seconds to warm.
Storage & reheating
Room temperature in an airtight container or wrapped individually for up to 2 days. Refrigerate in an airtight container for up to 4 days. Freeze baked muffins in a freezer bag for up to 3 months; thaw at room temperature (about 1 hour) or microwave for 30–45 seconds.
Substitutions
- vegetable oil or neutral oil → melted unsalted butter or canola oil. Use the same amount. Butter adds richness; oil keeps muffins very moist. Both work equally well.
- semi-sweet chocolate chips → chopped dark chocolate, milk chocolate, or white chocolate. Use 255g (1½ cups) chopped chocolate instead of chips. You can also mix varieties.
- granulated sugar → packed light or dark brown sugar. Use the same amount. Brown sugar adds moisture and a subtle molasses flavor.
- large eggs → 2 large egg whites or ½ cup (120ml) unsweetened applesauce. Egg whites reduce richness and browning slightly. Applesauce keeps muffins moist but may need an extra 1–2 minutes baking time.
