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Bakery-Style Banana Chocolate Chip Muffins

Prep Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: banana chocolate chip muffins
Servings: 10 large muffins


  • 3 ripe bananas (388 grams)
  • 1/3 cup vegetable or canola oil (65 grams)
  • 1/2 cup sugar (90 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1.5 cups all purpose flour (170 grams)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (85 grams)


  • Preheat oven to 425°F (218°C). Line muffin pan with muffin liners. Set aside.
  • In a mixing bowl, mash the bananas with the back of a fork. Add the oil, sugar, eggs and vanilla. Stir with a spatula.
  • Add in the flour, baking soda and salt. Stir together until it is incorporated.
  • Add in the chocolate chips and fold them in gently with a spatula.
  • Divide batter between each muffin cup, filling all the way to the top.
  • Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 12-14 minutes until the tops are lightly golden brown and centers are set. The muffins are done when you insert a toothpick in the center of the muffin and it comes out clean.
  • Allow them to cool in the pan for 5 minutes and then transfer to a cooling rack.
  • Enjoy and serve warm. Cover leftover muffins in airtight container and store at room temperature for up to 5 days.