Bakery-Style Banana Chocolate Chip Muffins
These banana chocolate chip muffins are soft, moist, and packed with melty chocolate chips. Made in one bowl with simple ingredients, they’re perfect for breakfast, snacks, or using up overripe bananas.
Ingredients
- 1½ cups 180g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup 113g granulated sugar
- 3 medium ripe bananas about 1 cup mashed
- ⅓ cup 75g melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup semisweet chocolate chips
Notes
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tray with liners.
- Mash bananas in a large bowl until mostly smooth.
- Add melted butter, egg, and vanilla. Mix well.
- Stir in sugar until combined.
- Add flour, baking soda, and salt. Fold gently until just combined (do not overmix).
- Fold in chocolate chips (save some for topping).
- Divide batter evenly into muffin cups (¾ full).
- Top with extra chocolate chips.
- Bake for 18–22 minutes or until a toothpick comes out with a few moist crumbs.
- Cool for 5 minutes in pan, then transfer to a wire rack.