banana muffins

These dreamy banana muffins are soft and moist and boast plenty of melty chocolate chips. They’re easy to make and can be enjoyed any time of day – from breakfast through dessert. And since they’re cherished by all, they also make a great gift for sharing with friends, family, neighbors, and co-workers.

banana muffins

This recipe was written for the Arizona Republic.

Like banana bread, but better. Just like their banana bread cousin, these muffins are crammed with sweet, creamy bananas. They’re lightly sweetened with sugar and studded with semisweet chocolate chips, so every bite is reminiscent of warm, freshly baked banana bread. But what makes these muffins shine is that they come in perfectly portioned, muffin-size servings, which makes them ideal for grab-and-go breakfasts, between-meal snacks, and for stocking in the freezer for later. Plus, since there’s no slicing a loaf, these muffins stay fresh and moist much longer than traditional banana bread.

banana muffins

Ingredients needed for these banana muffins

  • Butter. Butter is used as the base of the batter and, when beaten with sugar, ensures these muffins have a light, moist crumb. How? When butter and sugar are beaten together, tiny air pockets are formed. As the muffins bake and the fat melts, the air pockets help the muffins rise while creating a light, airy texture. That’s why I prefer butter over oil in this batter. You may use salted or unsalted butter.
  • Sugar. Granulated sugar sweetens the batter, and thanks to the inherent sweetness of the fruit, you don’t need much. I prefer granulated sugar over brown sugar because it yields lighter muffins (the moisture in brown sugar can make muffins heavier/denser).
  • Eggs. Two eggs add structure and texture to the batter by binding ingredients together. Pro tip: Use room temperature eggs because they will incorporate better into the batter.
  • Flour. All-purpose flour is used to give the batter body and create a buildable, bakeable base. You may substitute a gluten-free flour alternative if desired.
  • Baking soda. Baking soda is used as the leavening agent to help these muffins rise during baking. Ensure that your baking soda is fresh (hasn’t expired) for the best result.
  • Salt. A touch of salt balances the sweetness of the batter while elevating the flavor of the other ingredients.  
  • Bananas. You’ll need three medium-sized bananas for this batter. When coarsely mashed, they should yield about 1 cup. Browned bananas work best since they have the most natural sugar and will mash with ease. Frozen and thawed bananas work as well, just drain off any excess liquid after thawing (excess liquid will make the batter runny). Pro tip: Do not add extra bananas to the batter as this can make the center of the muffins dense and heavy.
  • Vanilla extract. Vanilla extract marries beautifully with bananas and chocolate. Use pure vanilla extract for the best flavor.
  • Chocolate chips. I love adding semisweet chocolate chips to my banana bread and banana muffins because the slightly bitter chocolate flavor partners exceptionally well with the sweet fruit. That said, you can omit the chocolate chips if desired. If you prefer banana nut muffins, substitute an equal amount of chopped walnuts or pecans for the chocolate chips. Pro tip: For a stronger nut flavor, toast the nuts in a dry skillet before adding them to the batter.
banana muffins

Tips for these banana muffins

  • Use very ripe or overripe bananas. Choose bananas that are browned and very soft as they will incorporate into the batter better. Overripe, browned bananas also have the most natural sugar. If you only have yellow bananas, use this oven hack to speed up ripening: Remove any stickers and place unpeeled bananas on a lined baking sheet. Bake in a 325-degree F oven for 15 to 25 minutes, until black and shiny all over. Cool before peeling and mashing.
  • Measure the flour correctly. Spoon the flour into your measuring cup and level the top with the flat side of knife. Do not scoop the flour with the measuring cup or you may add more than you need and create dry muffins.
  • Use room temperature eggs. As mentioned above, room temperature eggs incorporate better into batters. If you forget to pull them from the fridge, drop them in lukewarm water for 5 to 10 minutes before using.
  • Use the whole stick of butter. Do not skimp on the butter because it’s needed to add flavor, structure, and to create a moist crumb. Also, make sure the butter is softened to room temperature as this will ensure it creates a light, fluffy mixture when beaten with the sugar.
  • Don’t over-mix the batter. After adding the dry ingredients to the mixing bowl, mix just until the flour disappears. Over mixing can make muffins dense.
  • Watch the clock. Ovens and baking pans vary widely so start checking your muffins at 22 minutes.
banana muffins

How to store banana muffins

Once cool, transfer the banana muffins to an airtight container and store at room temperature for up to 3 days, or freeze up to 3 months. Thaw frozen muffins on the counter, at room temperature.

banana muffins
banana muffins
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Banana Muffins

Robin Miller
These dreamy banana muffins are soft and moist and boast plenty of melty chocolate chips. They’re easy to make and can be enjoyed any time of day – from breakfast through dessert.
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 12 Muffins
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Ingredients
 

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick/8 tablespoons) butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 3 medium bananas, very ripe, coarsely mashed with a fork, about 1 cup mashed
  • 1 ½ teaspoons vanilla extract
  • 1 cup semisweet chocolate chips, divided

Equipment

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Line a 12-cup muffin pan with paper liners or spray with cooking spray.
  • In a small bowl, combine the flour, baking soda, and salt. Mix to combine and set aside.
  • In the bowl of a stand mixer, beat the butter until smooth.
  • Beat in the granulated sugar.
  • Beat in the eggs, one at a time.
  • Scrape down the sides of the bowl and the paddle attachment to make sure all ingredients are mixed in.
  • Beat in the mashed bananas and vanilla extract.
  • Add the flour mixture to the banana mixture and mix until just blended, being careful not to over-mix.
  • Fold in ¾ cup of the chocolate chips.
  • Spoon the batter evenly into the prepared muffin pan (using an ice cream scoop makes quick work of this step).
  • Sprinkle the remaining ¼ cup of chocolate chips over top.
  • Bake for 22 to 27 minutes, until a wooden pick comes out clean, or with a few moist crumbs.
  • Cool the muffins in the pan, on a wire rack, for 5 minutes.
  • Transfer the muffins to the rack to cool completely.

Video

Calories: 293kcal, Carbohydrates: 38g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 262mg, Potassium: 221mg, Fiber: 2g, Sugar: 20g, Vitamin A: 302IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 2mg

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