Enjoy these Banana Chocolate Chip Muffins for breakfast or dessert. They are easy to make and all you need are 11 ingredients and few minutes of hands-on preparation time. They are super soft and moist and come with a crunchy streusel topping. By the way, have you tried my banana walnut muffins yet?
In a medium bowl, combine flour, baking powder, and salt and set aside. In a large mixing bowl, whisk mashed bananas and sugar until combined. Slowly stir in oil. Then add eggs and vanilla.
Add dry ingredients and whisk to combine.
Fold in chocolate chips and banana chunks. The batter is thick enough that you can easily spoon it with an ice cream scoop or tablespoon into the liners.
In a medium bowl, make the streusel topping. Combine flour, brown sugar, and butter with your fingers until it has a crumbly structure. This works best when the butter is very cold and cubed when combining it. Sprinkle on top of the batter evenly.
Then spoon the batter into 18-20 muffin liners. Use one or two 12 muffin pans. Fill the liners between ¾ to almost full.
Then top with streusel and bake.
Expert tips for success
- Don't use an electric mixer. Use a whisk and stir at every step just until the ingredients are combined. Muffins dry out when you overmix the batter. With mixing as little as possible, you make sure that they are super soft and moist.
- Measure the weight of the bananas you use for the batter rather than sticking to a specific number of bananas for consistent results every time.
- The secret to high-doomed bakery-style muffins is a high baking temperature in the beginning. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning. The high temperature acts as a booster. After 5 minutes, turn down the temperature and continue baking.
Can you use brown bananas for muffins?
Yes, absolutely. Overripe, brown bananas work best in muffins because they add a strong, sweet banana flavor to the muffins. Brown bananas may not be pleasant to eat because of the fermented taste, but they are great for muffins or banana bread.
How to quickly ripen bananas
If you only have fresh yellow bananas, you can quickly ripen them by baking them in the oven at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them in this recipe.
Storing and freezing instructions
Store them in an airtight container at room temperature up to 3 days. If stored in the fridge, they stay fresh up to 1 week.
If you want to freeze the muffins, let them cool completely. Then wrap each muffin tightly in plastic wrap individually. Place the wrapped muffins in freezer bags or containers and freeze for up to 3 months. To thaw, unwrap, and place on the counter for 1 hour.
More banana recipes to try
- Sourdough Banana Bread
- Bananas Foster Upside Down Cake
- Banana Cream Pie
- Chocolate Banana Muffins
- Banana Bundt Cake
- Air Fryer Banana Bread
Banana Chocolate Chip Muffins (with streusel topping)
- 2 cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups ripe bananas, mashed
- ½ cup granulated white sugar
- ½ cup canola or vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 medium ripe banana, chopped
- ⅜ cup all-purpose flour, spooned and leveled
- ¼ cup packed light brown sugar
- 3 tablespoon cold unsalted butter, cut into small pieces
- Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
- Make the muffins: Combine flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, using a whisk, stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in chocolate chips and banana chunks just until combined. Set aside.
- Make the streusel: In a medium bowl combine flour, sugar, and butter and mix with your fingers until you have a crumbly mixture.
- Divide batter into muffin liners and sprinkle with streusel (and a few additional chocolate chips on top if desired). Fill liners between ¾ and almost full. Look at the step-by-step photos above. You will get about 20 muffins.
- Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 11-13 minutes or until a toothpick in the center comes out clean. Don't overbake or your muffins will end up dry. Let cool for about 10 minutes then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature up to 3 days.
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