Easy to make, Moist Banana and Chocolate Chip Muffins made with applesauce and brown sugar are the perfect answer to your chocolate muffin craving for breakfast or a snack.
Key Ingredients
- Overripe Bananas: Brown spots on the peel indicate they’re perfect for baking. Soft bananas add a richer banana flavor and moisture to the muffins.
- Applesauce: Adds flavor and keeps the crumb tender. It replaces butter or oil as the fat in this recipe.
- Brown Sugar: Light or dark brown sugar lends moisture and a subtle caramel note that complements the banana and chocolate.
- Chocolate Chips: Use large morsels or regular chips in semi-sweet or dark chocolate for melty pockets in every bite.
Tips for Moist Banana Chocolate Chip Muffins
- Choose very ripe, even mushy, bananas for the best flavor.
- This recipe yields 6 large muffins or 12 small ones. For larger muffins, space liners every other cup in the pan so they rise taller.
- Fill large liners to the top of the cup, or 3/4 full for smaller muffins.
- Large chocolate morsels melt into gooey bites; regular chips also work if you prefer.
- Bake on the oven’s middle rack to avoid overbrowning the tops. Rotate the tray halfway for even baking.
- Let muffins cool 5–8 minutes on a rack before enjoying.
Leftovers & Storage
Room temperature: Once completely cooled, store muffins in an airtight container lined with paper towels for up to 3 days. The paper towels help absorb excess moisture and keep the tops from becoming soggy.
Banana Chocolate Chip Muffins
By
Jenn Davis
Jenn Davis
Prep:
5 mins
5 mins
Cook:
20 mins
20 mins
Total:
25 mins
25 mins
Yield:
6 large muffins
6 large muffins
Easy to make, moist Banana Chocolate Chip Muffins made with applesauce and brown sugar satisfy a chocolate muffin craving while keeping the crumb tender.
Ingredients
- 2 mashed ripe bananas
- 1/2 cup (125 g) unsweetened applesauce
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (100 g) light or dark brown sugar, gently packed
- 1 1/2 cups plus 2 tbsp (222 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup (150 g) semi-sweet or dark chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Place 6 large or 12 small muffin liners in a muffin tray.
- In the bowl of a stand mixer with the whisk attachment, or in a large bowl with a hand mixer, beat together the mashed bananas, brown sugar, applesauce, eggs, vanilla, and almond extract on medium-high speed until combined.
- In a separate bowl, whisk together the flour, cinnamon, salt, baking soda, and baking powder.
- Add the dry ingredients to the banana mixture and mix on medium-high speed until just combined, scraping the sides and bottom of the bowl as needed.
- Remove the bowl from the mixer and gently fold in half of the chocolate chips.
- Spoon the batter into the muffin liners, filling about 3/4 full for smaller muffins or to the top for larger ones.
- Top each muffin with extra chocolate chips for a prettier finish.
- Bake for 15–18 minutes for small muffins or until golden brown and a toothpick inserted in the center comes out clean (a bit of melted chocolate on the toothpick is fine). If the tops spring back when gently pressed, they are done.
- Let the muffins cool in the tray on a rack for 5 minutes, then remove and cool slightly before serving. Enjoy warm.
Nutrition
Calories: 91kcal
Nutrition information is automatically calculated and should be used as an approximation only.
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