Can I use underripe bananas for this recipe?

No it is best to use ripe or overripe bananas. They are softer easier to mash and provide more sweetness and banana flavor which is key to the muffins' taste and texture.

My batter looks lumpy. Is that okay?

Yes it is perfectly fine for the batter to have some small lumps. These are likely from the mashed banana and will not negatively affect the final texture of the muffins.

How full should I fill the muffin cups?

Fill each muffin cup about two thirds of the way full. This allows the muffins to rise properly without overflowing the cups.

Why the high temperature at the beginning of baking?

Starting at a higher temperature helps the muffins rise quickly creating a nice dome top. Lowering the temperature then allows the inside to cook through evenly without the tops burning.

How do I know when the muffins are done baking?

Insert a toothpick into the center of one of the muffins. If it comes out clean with no wet batter attached they are ready. A few moist crumbs are fine.

How long do these muffins last?

Stored in an airtight container they last about 2-3 days at room temperature or in the refrigerator. They can be frozen for up to 2 months.

Can I add nuts to the batter?

Yes you can add about half a cup of chopped nuts like walnuts or pecans to the batter along with the chocolate chips.

The BEST Easy Banana Chocolate Chip Muffins (Moist & Easy Recipe)

Description

These Banana Chocolate Chip Muffins are incredibly moist and flavorful bursting with sweet banana goodness and pockets of melty chocolate They are the perfect treat for breakfast or dessert.

Ingredients

2 cups (255 grams) all purpose flour
1 1/2 teaspoons (7 grams) baking powder
1 teaspoon (4 grams) baking soda
1/4 teaspoon (1 gram) salt
1/2 cup (108 grams) packed light brown sugar
1/2 cup (115 ml) vegetable or canola oil
1 1/2 teaspoons (8 ml) vanilla extract
2 large (110 grams) eggs
1 1/2 cups (320 grams) mashed ripe bananas (from about 3 small bananas)
1 cup (165 grams) semi sweet or milk chocolate chips

Instructions

Warm your oven to 425°F. Place paper liners into a standard 12 cup muffin pan. Set the prepared pan aside.
In a large mixing bowl, whisk together the flour baking powder baking soda and salt until well combined.
In a separate medium sized bowl mix the brown sugar eggs oil vanilla extract and mashed banana together until everything is fully incorporated. Note that the batter will look slightly lumpy because of the bananas.
Add the dry ingredients from the large bowl into the wet ingredients in the medium bowl. Stir just until they are combined. Gently fold in 2/3 cup of the chocolate chips. Save the remaining 1/3 cup for topping the muffins.
Scoop the batter evenly into the prepared muffin cups filling each one about two thirds of the way full. Sprinkle the tops with the reserved chocolate chips. (The amount of batter per cup might affect how many muffins you get you might want an extra pan ready just in case.)
Put the muffins in the hot oven and bake them for five minutes at 425°F. After five minutes lower the oven temperature down to 350°F. Continue baking for another 10 to 12 minutes. Check if they are done by inserting a toothpick into the center of a muffin. If it comes out clean they are ready.
Let the muffins cool in the pan for about 5 minutes before moving them. Then take them out and place them on a wire rack to cool completely.
Store the cooled muffins in an airtight container. You can keep them at room temperature or in the refrigerator for up to two days.

Notes

Cooling: Allowing the muffins to cool in the pan for a few minutes helps them set before moving them to the cooling rack. This prevents them from falling apart.
Storage: For best freshness keep them in a sealed container. They are delicious warmed slightly before serving.

Nutrition

Serving Size: 1 serving
Calories: 317 kcal
Sugar: 18 g
Sodium: 157 mg
Fat: 14 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g