Why are my banana muffins mushy?

Mushy chocolate chip banana muffins usually come from overly ripe bananas with too much liquid or underbaking. Make sure your bananas are soft but not watery, and always test doneness with a toothpick. If it comes out wet (except for melted chocolate), bake a few minutes longer.

How long can chocolate chip muffins sit out?

Stored in an airtight container, chocolate chip banana muffins can sit out at room temperature for 2–3 days . To keep them fresher longer, freeze them for up to 3 months. Avoid refrigerating—they dry out faster in the fridge.

Why don't chocolate chips melt in muffins?

Chocolate chips are formulated to hold their shape when baked. They contain less cocoa butter and stabilizers that prevent them from fully melting. For gooey texture, try chopped chocolate bars instead.

Why did my banana muffins turn out gummy?

Gummy muffins are usually caused by: Overripe or watery bananas Underbaking Overmixing the batter Not enough flour Fix it by reducing banana moisture, mixing gently, and measuring flour correctly. Always allow muffins to cool before judging the texture.

Chocolate Chip Banana Muffins – The Best Easy Recipe You’ll Ever Need

Chocolate Chip Banana Muffins

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Soft, moist banana muffins packed with gooey chocolate chips—an easy, nostalgic treat perfect for breakfast or dessert.

Author: Helen
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Ingredients

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3 overripe bananas, mashed
½ cup melted butter or neutral oil
¾ cup brown sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ to 1 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a large bowl, mash bananas until mostly smooth with small lumps.
Whisk in melted butter or oil, brown sugar, eggs, and vanilla extract until combined.
In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Gradually fold dry ingredients into wet ingredients—do not overmix.
Fold in chocolate chips, reserving a few to sprinkle on top.
Spoon batter into muffin cups, filling about ¾ full. Top with remaining chocolate chips.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use bananas that are heavily spotted or brown for maximum sweetness and moisture. For extra height, start baking at 400°F for 5 minutes, then reduce to 350°F.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Find it online: https://www.easytastykitchen.com/chocolate-chip-banana-muffins/