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Homemade Banana Chocolate Chip Muffins

These muffins combine the sweet essence of ripe bananas with rich, gooey chocolate chips for a delightful treat, perfect for breakfast or an afternoon snack.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces ripe bananas, mashed Ensure your bananas are nicely ripe for maximum sweetness and flavor.
  • 1/3 cup melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour Can be substituted with whole wheat flour for a denser texture.
  • 1/2 cup chocolate chips Consider substituting half with walnuts or pecans for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
  2. In a large mixing bowl, mash the ripe bananas until smooth—don’t worry about lumps; a few are okay!
  3. Add the melted butter to the mashed bananas and mix well to combine. Then stir in the sugar, beaten egg, and vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
  6. Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. Enjoy them warm!

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.