Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of six banana muffins in yellow liners.

Banana Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jessie
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12-16 muffins 1x
  • Category: Breakfast
  • Cuisine: American
  • Diet: Vegetarian

Description

These easy banana muffins are perfect for a cozy breakfast!


Ingredients

Scale
  • 270 grams mashed ripe banana (about 1 cup or 2 large bananas)
  • 70 grams sugar (about ⅓ cup)
  • 1 egg
  • 1/4 cup melted unsalted butter
  • 270 grams flour (about 2 ¼ cups when measured correctly by scooping and leveling)
  • 4 grams cinnamon (2 teaspoons)
  • 1 gram grated nutmeg (¼ teaspoon)
  • 4 grams kosher salt (1 teaspoon)
  • 5 grams baking soda (1 teaspoon)
  • 7 grams baking powder (1 ½ teaspoons)
  • 80 grams milk (⅓ cup)
  • 14 grams apple cider vinegar (1 Tablespoon)
  • 4 grams vanilla extract (1 teaspoon)
  • 165 grams semi-sweet or bittersweet chocolate chips (1 cup)

Instructions


Notes

How ripe should my bananas be? We prefer using very ripe bananas here because they are a bit sweeter and softer. Choose bananas with heavily browned peels and very squishy fruit. You can use less-ripe bananas if you need to: they just won’t mix into the batter quite as well and the sweetness of the muffins won’t feel quite as well balanced (but it's not an enormous difference!)

A note about measuring the bananas: If you mash up 2 big bananas but they don't quite reach 270 grams, don't worry! We've tested this recipe several ways and you can go as low as 230 grams of banana (about 3/4 cup) if you need to: the final texture won't be *quite* as soft, but it's still good! If you have extra mashed banana left over, pop it in the freezer for smoothies.

Please use a kitchen scale! Measuring flour by volume (with cups) is notoriously unreliable – for best results, use a scale to measure by weight with the gram measurements provided! We use and recommend Escali kitchen scales. If you don’t have a kitchen scale, measure ingredients (especially flour, which is the most finicky) with the scoop and level method for best results. Note: If you have another brand of kitchen scale, you may want to use a volume (teaspoon) measurement for ingredients 1 teaspoon or less; some scale brands struggle to measure such small amounts, although we've found Escali scales to be very reliable at small quantities!

Additions and Substitutions. Use any kind of chocolate chips you like here (we love semi-sweet or bittersweet chocolate chips, but dark, milk, or bittersweet chocolate chips are all good). You can also swap a roughly chopped bar of baking chocolate for the chocolate chips here. Add a few handfuls of chopped walnuts to the batter for extra texture. Use melted coconut oil or vegetable oil in place of the melted butter if you prefer.

Add toppings. Dress these muffins up by adding a bit of turbinado or demerara sugar on top before baking, or make a quick cinnamon crumble to put on top (like in our Apple Butter Muffins). For prettier muffins, you can also press a few chocolate chips into the top of each muffin just before baking.

Storing Muffins. Store cooled muffins in an airtight container on the counter for up to 4 days, or in the freezer up to 3 months (we love freezing these muffins in a reusable silicone Stasher Bag!)