Moist Banana Chocolate Chip Muffins Recipe

These Banana Chocolate Chip Muffins are ultra moist, tender, and packed with banana flavor. They offer the satisfying density of a classic banana bread while still feeling like a breakfast muffin. With melted chocolate in every bite, they make a delicious way to start the day or serve as a snack any time.

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 stick unsalted butter, room temperature, melted and cooled
• 1 egg
• 2/3 cup light brown sugar, packed
• 1/4 cup milk
• 2 large bananas, very ripe and mashed
• 1/2 cup bittersweet or semi-sweet chocolate chips
• 1/2 cup coarsely chopped pecans or walnuts (optional)

1. Preheat the oven to 350°F (175°C). Line a muffin tin with 9 paper liners or grease the wells.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
3. In a large bowl, stir together the melted cooled butter, egg, brown sugar, and milk until combined.
4. Add the mashed bananas to the wet mixture and stir to combine. Small lumps of banana are fine and will add texture and flavor.
5. Add the dry ingredients to the wet mixture and mix just until the flour is almost incorporated. Be careful not to overmix—the batter should be slightly lumpy.
6. Fold in the chocolate chips and the chopped nuts, if using, until evenly distributed.
7. Divide the batter among the muffin cups. This recipe yields nine large muffins when using a 1/3-cup scoop; use a 1/4-cup scoop to make twelve medium muffins.
8. Bake until the muffin tops are light golden brown and a toothpick inserted into the center comes out clean, about 25–35 minutes depending on your oven and muffin size.
9. Remove muffins from the pan and transfer to a wire rack to cool. Store cooled muffins in an airtight container.

• Use very ripe, spotted bananas for the best banana flavor. Avoid bananas with blackened, fermented skins, which can taste off.
• Mashed ripe bananas contain a lot of moisture, which helps keep the muffins tender and soft.
• Do not overmix the batter; mixing only until the dry ingredients are nearly incorporated will keep the muffins tender, not tough.
• Muffins are best within two days when stored at room temperature in an airtight container. They can also be frozen for longer storage.