Take your love for banana bread to the next level with these moist and flavorful Banana Chocolate Chip Muffins. Packed with ripe bananas and melty chocolate chips, these muffins are a sweet treat perfect for breakfast, an afternoon snack, or dessert. With a soft, fluffy texture and just the right amount of sweetness, they’re guaranteed to become a family favorite.
This recipe is quick, easy, and uses simple ingredients you probably already have in your kitchen. Whether you’re using up overripe bananas or just craving something delicious, these muffins deliver every time.
Kitchen Equipment Needed
- Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients Overview
- Bananas: Overripe bananas add natural sweetness and moisture to the muffins.
- Chocolate chips: Semi-sweet or milk chocolate chips make each bite indulgent.
- Butter: Provides a rich flavor and keeps the muffins moist.
- Brown sugar: Adds sweetness and a subtle caramel-like flavor.
Ingredients
- 3 medium ripe bananas, mashed
- 1/3 cup melted butter
- 3/4 cup brown sugar (packed)
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (plus extra for topping)
Directions
- Preheat the oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray. - Mash the bananas
In a large mixing bowl, mash the bananas until smooth. - Mix the wet ingredients
Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined. - Combine the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. - Mix the batter
Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. Gently fold in the chocolate chips. - Fill the muffin tin
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top if desired. - Bake
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (melted chocolate is fine). - Cool and serve
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Nutrition (per muffin, ~12 muffins)
- Calories: ~180
- Fat: ~7g
- Carbohydrates: ~28g
- Protein: ~2g
Expert Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful the muffins will be.
- Don’t overmix: Overmixing can lead to dense muffins. Mix just until the ingredients are combined.
- Add a topping: Sprinkle raw sugar or extra chocolate chips on top before baking for a bakery-style finish.
FAQs
Can I freeze banana chocolate chip muffins?
Yes! Wrap cooled muffins individually in plastic wrap or foil, then freeze in a resealable bag for up to 3 months. Thaw at room temperature or warm in the microwave.
Can I use less sugar?
Absolutely. Reduce the brown sugar to 1/2 cup for a less sweet version.
Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
Storing & Reheating
- Storing: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Reheating: Warm in the microwave for 10–15 seconds to enjoy a fresh-from-the-oven taste.
Substitutions & Variations
- Healthier version: Replace half the flour with whole wheat flour and use dark chocolate chips.
- Nutty addition: Add 1/2 cup of chopped walnuts or pecans for extra texture.
- Dairy-free: Substitute butter with coconut oil and use dairy-free chocolate chips.
Best Banana Chocolate Chip Muffins Recipe
Take your love for banana bread to the next level with these moist and flavorful Banana Chocolate Chip Muffins. Packed with ripe bananas and melty chocolate chips, these muffins are a sweet treat perfect for breakfast, an afternoon snack, or dessert. With a soft, fluffy texture and just the right amount of sweetness, they’re guaranteed to become a family favorite.
Equipment
- - Muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- - 3 medium ripe bananas mashed
- - 1/3 cup melted butter
- - 3/4 cup brown sugar packed
- - 1 large egg lightly beaten
- - 1 teaspoon vanilla extract
- - 1 teaspoon baking soda
- - 1/2 teaspoon baking powder
- - 1/4 teaspoon salt
- - 1 1/2 cups all-purpose flour
- - 1/2 cup chocolate chips plus extra for topping
Instructions
- **Preheat the oven**
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.
- **Mash the bananas**
- In a large mixing bowl, mash the bananas until smooth.
- **Mix the wet ingredients**
- Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined.
- **Combine the dry ingredients**
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- **Mix the batter**
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix. Gently fold in the chocolate chips.
- **Fill the muffin tin**
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle additional chocolate chips on top if desired.
- **Bake**
- Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (melted chocolate is fine).
- **Cool and serve**
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
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