Print

Best Ever One-Bowl Moist Banana Chocolate Chip Muffins

Close-up of a moist banana muffins cut in half showing chocolate chips inside and on top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly moist and fluffy banana chocolate chip muffins using this easy, one-bowl recipe. These treats use overripe bananas and bake quickly, delivering bakery-style quality for your breakfast or snack.

Ingredients

Scale
  • 3 large overripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil or melted butter
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the overripe bananas until mostly smooth.
  3. Add the granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), sour cream (or Greek yogurt), and vanilla extract to the mashed bananas. Whisk these wet ingredients together until just combined.
  4. In a separate small bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix with a spatula only until the flour streaks disappear. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  6. Gently fold in the chocolate chips.
  7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use bananas that are heavily spotted or almost black.
  • To achieve bakery-style height, fill the muffin cups completely full, almost to the top edge.
  • If you prefer nuts, substitute 1/2 cup of the chocolate chips with chopped walnuts.
  • These banana muffins freeze well for up to three months. Cool completely, then store in an airtight container.

Nutrition

Find it online: https://cookingbycarla.com/moist-one-bowl-banana-muffins/