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Perfect Chocolate Chip Banana Bread Muffins

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
Moist and fluffy in texture, they are packed with delicious banana flavors and loaded with chocolate chips.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 15 muffins 1x
  • Category: Desserts

These are hands down the best chocolate chip banana bread muffins out there! Moist and fluffy in texture, they are packed with delicious banana flavors and loaded with chocolate chips.

Ingredients

Scale
  • 1 ½ cup (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon (optional)
  • 1 pinch of salt
  • ¼ cup (40g) walnuts, chopped
  • ¼ cup (60 ml) vegetable oil, neutral in taste (sunflower, canola…)
  • 1 cup (200g) caster sugar
  • 1 large egg
  • 3 very ripe medium bananas, mashed with a fork
  • ½ cup (120ml) buttermilk* (or substitute 1 Tablespoon fresh lemon juice + 1/2 cup milk)
  • ⅔ cup (115g) chocolate chips/chocolate chunks

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a muffin pan or muffin liners if using. Set aside.
  2. Sift flour, baking powder, baking soda, cinnamon and salt together in a large mixing bowl. Add walnuts and set aside.
  3. In a separate bowl, whisk egg and sugar. Add vegetable oil, mashed bananas, and pour in the buttermilk*, little by little until fully incorporated.
  4. Add dry ingredients to the wet ingredients, alternating until incorporated. Do not over mix.
  5. Fold in the chocolate chips/chunks and divide the batter evenly between muffin liners, and fill up to the top, or almost. Top with a few additional chocolate chips or walnuts, if desired.
  6. Bake for about 20-25 minutes, or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes, then transfer to a cooling rack and cool completely before serving**.

Notes

* To prepare homemade buttermilk, pour one Tablespoon of fresh lemon juice (or white vinegar/apple cider vinegar) in a measuring cup. Cover with milk until you reach ½ cup. Let sit for 5 minutes before using.

** Baking tips. The baking time is indicative here as it varies greatly depending on the oven and the size of muffin tins you are using. Do keep an eye on the muffins while they’re baking and look for a nice pale golden color on top. Over-baking will result in dense and drier muffins, while under-baking will make them collapse right out from the oven. Also, when a toothpick inserted in its center comes out clean, they are ready!

*** Storage/Freezing recommendations. Wrap these muffins in large hermetic ziploc bags and store for 5 days at room temperature or freeze up to 3 months. When ready to eat, remove from the freezer and let them thaw slowly at room temperature. You can also warm them up a few seconds (about 30 seconds) in the microwave to speed up the process.

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