These chocolate chip banana muffins are based off my well-loved classic banana muffins. They are packed full of chocolate chips and can be made in minutes WITHOUT a mixer!
1 cup mashed, overripe bananas (typically 2 large bananas for me) (250g)
⅓ cup unsalted butter, melted and cooled until not warm to the touch (75g)
⅓ cup granulated sugar (66g)
⅓ cup light brown sugar, firmly packed (66g)
3 Tablespoons buttermilk
1 large egg, lightly beaten room temperature preferred
2 teaspoons vanilla extract
1 ⅓ cups all-purpose flour (167g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon table salt
1 cup chocolate chips (plus additional for topping, if desired) (170g)
Granulated sugar for topping, optional
Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
00:26 In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
02:20 Add buttermilk, egg, and vanilla extract and stir until well incorporated.
03:09 In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03:34 Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
04:08 Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
04:44 Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
05:49 Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature to 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
06:19 Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).
Milk chocolate or semisweet chocolate chips will work equally well here, use your favorite kind.
Store in an airtight container at room temperature for up to 4 days. Muffins may also be individually wrapped and frozen for up to 3 months.