Whenever I go to a hotel for brunch with my partner, these are the first bakery items I pick up because I have always loved chocolate as a kid.
They were so soft and moist, I fell in love.
And if you know me, then you know I’ll recreate it in my kitchen till I discover the perfect recipe!
These are the kind of muffins that are rich without being heavy, super moist all the way through, and loaded with chocolate chips so every bite feels like a little treat.
These disappear fast in my kitchen, especially with a cup of coffee or chai on the side.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make This Easier:
- Use this non-stick muffin pan for perfectly even baking; it ensures the edges are crisp without drying out the centers.
- For picture-perfect muffins, try these reusable parchment muffin liners — they peel off cleanly and make your muffins look bakery-worthy.
- Fold the batter with this silicone spatula set — it helps keep the muffins airy and prevents overmixing.
- If using frozen blueberries, try these freezer-safe glass containers for storing your berries — it keeps them from getting mushy and icy.
- For richer chocolate flavor, try using dark chocolate chips or chunks. A good-quality option like dark chocolate chips melts beautifully inside the muffins.
Super Moist Chocolate Chip Banana Muffins
Course: DessertDifficulty: Easy12
muffins10
minutes22
minutesIngredients
2 large ripe bananas, mashed
1/3 cup neutral oil (vegetable or avocado oil)
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup milk (any kind works)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup chocolate chips, plus extra for topping
Directions
- Preheat your oven to 175°C (350°F) and line a muffin tin with paper liners or lightly grease it, then set it aside so it’s ready once the batter is mixed.
- In a large bowl, mash the bananas until mostly smooth, then whisk in the oil, brown sugar, granulated sugar, egg, milk, and vanilla until everything looks glossy and well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt, making sure there are no cocoa lumps hiding in the mix.
- Add the dry ingredients to the wet ingredients and gently fold everything together just until no dry streaks remain, being careful not to overmix because that’s the key to keeping these muffins soft.
- Fold in the chocolate chips, then divide the batter evenly between the muffin cups, filling each about three-quarters full and sprinkling a few extra chocolate chips on top.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs, then let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
- Use very ripe bananas with lots of brown spots, because the riper they are, the sweeter and more flavorful your muffins will be.
Variations and Substitutes
- You can make these dairy-free by using any plant-based milk.
- For egg-free muffins, replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water.
- If you want a lighter muffin, you can replace half the oil with Greek yogurt or thick coconut yogurt.
- Add chopped walnuts or pecans for a little crunch if you like texture in your muffins.
- For a slightly healthier version, you can swap half the flour for whole wheat flour, though the muffins will be a bit denser.
Conclusion
These chocolate chip banana muffins are one of those recipes you’ll keep coming back to whenever you need something comforting, easy, and reliably good.
They freeze beautifully, reheat well, and honestly taste even better the next day. If you make a batch, don’t be surprised if they vanish faster than you expected.
