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Best Ever Super Moist One-Bowl Banana Chocolate Chip Muffins

A stack of four golden brown chocolate chip banana muffins sitting on a white plate in bright sunlight.
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Make incredibly moist, fluffy banana chocolate chip muffins using a simple one-bowl method. These are perfect for a quick breakfast or a satisfying snack.

Ingredients

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  • 3 large, very ripe 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 teaspoon ground cinnamon
  • 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 ripe bananas until mostly smooth.
  3. Add the granulated sugar, brown sugar, eggs, oil (or melted butter), sour cream (or yogurt), and vanilla extract to the mashed bananas. Whisk these wet ingredients together until just combined.
  4. In a separate 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 almost 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 22 minutes, or until a toothpick inserted into the center of a muffin 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 moist banana muffins secret: Use bananas that are heavily spotted or almost black. The riper the banana, the more moisture and flavor you get.
  • To achieve bakery style banana muffins with tall tops, fill the muffin cups completely full and start baking at a higher temperature (400°F) for the first 5 minutes before reducing the heat to 375°F for the remainder of the baking time.
  • You can substitute walnuts for the chocolate chips for banana nut muffins.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.

Nutrition

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