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Best Ever Moist, Easy One-Bowl Banana Chocolate Chip Muffins

Close-up of a chocolate chip banana muffins cut in half, showing the moist crumb and melted chocolate.
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Make these incredibly moist, fluffy banana chocolate chip muffins using a simple one-bowl method. This recipe uses overripe bananas to create bakery-style treats perfect for breakfast or a quick snack.

Ingredients

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  • 3 large, very ripe bananas, mashed
  • 120 g granulated sugar
  • 60 g packed brown sugar
  • 2 large eggs, room temperature
  • 120 ml vegetable oil or melted unsalted butter
  • 120 ml sour cream or plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 240 g all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (about 170g) semi-sweet chocolate chips, divided

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Add the granulated sugar, brown sugar, eggs, oil (or butter), sour cream (or 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, salt, and cinnamon.
  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 for fluffy banana muffins.
  6. Gently fold in 3/4 cup of the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the remaining chocolate chips over the tops of the batter.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the banana chocolate chip muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use bananas that are heavily spotted or almost black for the best flavor and moisture in these ripe banana recipes.
  • For taller, bakery-style muffins, fill the cups completely full and start baking at 425°F (220°C) for 5 minutes before reducing the temperature to 375°F (190°C) for the remaining bake time.
  • You can substitute walnuts or pecans for the chocolate chips to make delicious banana nut muffins.

Nutrition

Find it online: https://hearthbite.com/easy-one-bowl-banana-muffins/