Description
These are big, bakery-style banana chocolate chip muffins bursting with sweet banana flavor and heaps of melty chocolate. Make these moist and fluffy homemade muffins for breakfast, dessert, or as a snack.
Ingredients
- 2 cups Mashed banana (about 3 ½ medium bananas)
- 1/2 cup (118ml) Vegetable oil
- 2 tablespoons (28g) Unsalted butter, melted and slightly cooled
- 2 Large eggs, at room temperature
- 2 tablespoons (30ml) Milk (any type)
- 1 teaspoon (5ml) Pure vanilla extract
- ½ cup (110g) Light brown sugar, packed
- ½ cup (95g) Granulated sugar
- 2 1/2 cups (300g) All-purpose flour, sifted
- 1 ½ teaspoons (6g) Baking soda
- 2 teaspoon (8g) Baking powder
- 1/2 teaspoon Salt
- 1 cup (224g) Mini semi-sweet chocolate chips (plus additional for garnish).
- Sanding sugar for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Peel and mash the bananas with a potato masher or a fork. Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all of the wet ingredients until everything is well combined. Add the sugar and beat until it’s incorporated.
- Combine the remaining dry ingredients in a large mixing bowl. Whisk to combine. Add the dry ingredients to the bowl of wet ingredients and beat until it just starts to combine, fold in the chocolate chips.
- Line a 12-cup muffin pan with 6 paper liners, alternating them with an empty space in between. Use ¼ cup measuring cup to fill muffin liners to the very top, and add 1 tablespoon of batter on top of that. Add a few chocolate chips on top as well as sanding sugar.
- Bake the muffins for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be sure to check a couple of different muffins.
- Let the muffins rest in the pan for about 30 minutes, then transfer them to a cooling rack. Allow them to cool to room temperature or slightly warmer.
Notes
- Storing: The muffins will stay moist for 3-4 days when stored in an airtight container at room temperature. Line the bottom of the container with a paper towel to absorb extra moisture.
- Freeze: Once cooled, muffins can be frozen for up to one month in an airtight container.
It’s important to measure the banana using a measuring cup instead of just estimating it by the number of bananas. More or less bananas affect the texture and moisture of the muffins. - Add spice. There’s the option to add ½ teaspoon of ground cinnamon for a touch of cozy spice. You can also use nutmeg, cardamom, or pumpkin pie spice.
- Add nuts. Add ¾ to 1 cup of chopped walnuts or pecans to the batter. This will increase the yield slightly, so you may have enough for 13 muffins.
- Overfill the liners. These work best with two large cookie scoops worth of batter, which is approximately 6 tablespoons or a heaping 1/3 cup. You’ll notice they are filled slightly over the top of the liners.
- Loosen the muffins from the pan. After they’ve cooled in the pan for 15-20 minutes or so, gently run a knife between the edges of the muffin tops and pan to help loosen them from the pan.
- Halve the recipe for 6 large muffins.
Adjust the size
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- For regular-sized muffins, fill the pan 3/4 full, which is about a heaping large cookie scoops worth and bake for 14-18 minutes, it should yield around 15 muffins.
-
- For mini muffins, fill them right to the top and bake 8-12 minutes. You’ll get closer to 18-24 mini muffins.
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 21.9 g
- Sodium: 272.2 mg
- Fat: 12.5 g
- Carbohydrates: 46.7 g
- Fiber: 1.8 g
- Protein: 4.3 g
- Cholesterol: 36.1 mg