Chocolate Banana Muffins with Chips (Printable version)

Enjoy moist chocolate muffins brimming with ripe bananas and gooey chips.

# Ingredient List:

→ Dry Ingredients

01 - 1 3/4 cups all-purpose flour
02 - 1/3 cup unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2/3 cup granulated sugar
08 - 1/2 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 teaspoon vanilla extract
11 - 1/3 cup milk

→ Add-Ins

12 - 1 cup semi-sweet chocolate chips, plus extra for topping

# How to Make It:

01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until evenly mixed.
03 - In a separate bowl, whisk mashed bananas, sugar, oil or melted butter, eggs, vanilla extract, and milk until homogeneous.
04 - Pour the wet mixture into the dry ingredients and gently fold together until just combined; avoid overmixing to maintain tenderness.
05 - Fold in the chocolate chips evenly throughout the batter.
06 - Divide the batter evenly among the muffin cups and sprinkle additional chocolate chips on top of each portion.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs remaining.
08 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They're impossibly moist and tender without being heavy or dense.
  • You can have them ready to bake in under 20 minutes with ingredients most people already have.
  • The chocolate chips stay gooey if you eat them warm, but they're equally good the next day.
02 -
  • Don't be tempted to stir the batter more than necessary—overmixing is the biggest reason muffins come out tough and rubbery instead of tender and delicate.
  • Check the bananas before you start; they should be so ripe they're almost too soft to eat raw, because underripe bananas won't break down properly and will make the texture gritty.
03 -
  • If your bananas are still slightly firm, let them sit on the counter for another day—the riper they are, the more flavor and natural sweetness they bring.
  • Don't skimp on the chocolate chips for topping; those extra ones on top caramelize slightly and create little pockets of chocolate throughout the muffin.

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