Moist Banana Chocolate Chip Muffins

A close up image of a chocolate chip banana muffin inside a bowl of other muffins.

Moist Banana Chocolate Chip Muffins

These moist banana chocolate chip muffins come together quickly and are a delicious way to use up ripe bananas. Ready in under 30 minutes, they make a perfect breakfast or snack for the whole family.

Course Breakfast, Dessert

Cuisine American

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 203kcal

Author Jessy Freimann

Equipment

Ingredients

Cooking spray
2 cups flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon nutmeg
3 ripe bananas (around ⅓ of a cup)
½ cup butter, softened (1 stick)
2 large eggs
½ cup buttermilk (you can also mix 1 Tablespoon lemon juice or white vinegar with milk)
1 cup sugar
½ cup mini chocolate chips

Instructions

Preheat the oven to 425 degrees Fand spray a muffin tin with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, salt, baking soda and nutmeg. Set aside.
In a large mixing bowl mash the bananas until they're pretty well mushed and most of the lumps are out. You can use the stand mixer whisk attachment or just a fork.
Add butter, eggs, buttermilk and sugar to the bowl and mix until well combined.
Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
Distribute the batter between all 12 muffin cups, they should all be filled to the top.
Sprinkle a few more mini chocolate chips onto the top of the batter in each cup.
Bake for 5 minutes at 425 degrees F and then without opening the oven, turn the temperature down to 350 degrees F and bake for another 15-18 minutes or until a toothpick comes out clean.
Cool for 10 minutes and serve immediately.

Video

Notes

Don’t over-mix! Stir the batter just until ingredients come together to keep muffins tender.

Use overripe bananas. They make the muffins super sweet and moist without any extra sugar.

Buttermilk substitute: For this recipe, whisk 1 tablespoon lemon juice or vinegar into ½ cup regular milk just before adding to the batter.

Make sure your ingredients are at room temperature so they blend easily and bake evenly.

Begin baking at a higher temperature to help the muffins rise quickly and form nice, tall tops. Then reduce the heat after 5 minutes to gently finish cooking the centers without drying them out.

Slather them with salted butter for the best banana chocolate chip muffin. They’re delicious on their own, but a little salted butter on top takes them to the next level!

Ingredients to prep ahead- Mash your bananas and measure dry ingredients before starting.

Leftovers and storage- Keep cooled muffins in an airtight container at room temperature for a few days or freeze up to 3 months.

Nutrition