If you’re looking for the ultimate comfort treat to brighten your morning or satisfy an afternoon craving, Banana Chocolate Chip Muffins are the answer. These muffins bring together the natural sweetness of ripe bananas and the irresistible richness of chocolate chips, resulting in a tender, moist crumb with just the right touch of decadence. Whether you’re whipping up breakfast for your family or sharing a batch with friends, this recipe is sure to become a household favorite.
Ingredients You’ll Need
The beauty of Banana Chocolate Chip Muffins lies in their simplicity—every ingredient serves a purpose, from adding moisture to providing that golden, bakery-style finish. Let’s break down what you’ll need and why it matters.
- Ripe bananas: The riper, the better—these add natural sweetness and keep your muffins extra moist.
- Melted butter: Gives richness and a tender crumb, plus it’s easy to mix in with the bananas.
- Granulated sugar: Sweetens the batter and helps achieve that classic muffin top.
- Brown sugar: Adds a subtle molasses flavor and enhances moisture.
- Large egg: Binds everything together and adds structure.
- Vanilla extract: Rounds out the flavors with a warm, aromatic touch.
- All-purpose flour: The foundation of your muffins, providing just the right texture.
- Baking soda: Ensures your muffins rise beautifully and stay light.
- Salt: Just enough to balance the sweetness and make all the flavors pop.
- Ground cinnamon: Adds a cozy, spiced note that pairs perfectly with banana and chocolate.
- Semi-sweet chocolate chips: The star mix-in—these create gooey, melty pockets throughout your muffins.
How to Make Banana Chocolate Chip Muffins
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease each cup to prevent sticking. This step sets you up for effortless muffin release and perfect domed tops.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Stir everything together until the mixture is fully blended and smooth—this is where the magic begins, as the bananas and butter create a creamy, fragrant base.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking helps distribute the baking soda and cinnamon evenly, ensuring every bite of your Banana Chocolate Chip Muffins is balanced and flavorful.
Step 4: Bring It All Together
Add the dry ingredients to the banana mixture and stir gently, just until combined. Avoid overmixing—this keeps the muffins tender and prevents them from becoming dense. At this stage, a few streaks of flour are perfectly fine.
Step 5: Fold in Chocolate Chips
With a light hand, fold in the semi-sweet chocolate chips. This ensures even distribution and those delightful chocolatey pockets in every muffin. If you’re feeling adventurous, you can toss in a handful of chopped walnuts or pecans for extra crunch and flavor.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups, filling each about three-quarters full for the perfect rise. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean (a few melted chocolate smudges are welcome!). Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. The aroma is irresistible, but a little patience here ensures the muffins set just right.
How to Serve Banana Chocolate Chip Muffins
Garnishes
For an extra-special touch, sprinkle a few extra chocolate chips or a dusting of powdered sugar on top of each muffin right before serving. You can even add a thin banana slice or a walnut half to each muffin before baking for a bakery-worthy look.
Side Dishes
Pair your Banana Chocolate Chip Muffins with a creamy Greek yogurt parfait, a fresh fruit salad, or a frothy latte. These sides complement the muffins’ flavors and turn your breakfast or snack into a truly satisfying spread.
Creative Ways to Present
Arrange the muffins in a rustic basket lined with a colorful napkin for a brunch buffet, or stack them on a cake stand for a pretty centerpiece. For parties, you can even bake mini Banana Chocolate Chip Muffins in mini liners and arrange them in tiers for bite-sized enjoyment.
Make Ahead and Storage
Storing Leftovers
To keep your Banana Chocolate Chip Muffins fresh, store them in an airtight container at room temperature for up to 3 days. They’ll stay moist and delicious, perfect for a grab-and-go snack or quick breakfast.
Freezing
These muffins freeze beautifully. Once cooled, place them in a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months—just thaw at room temperature or warm up gently before enjoying.
Reheating
If you like your muffins warm and melty, pop one in the microwave for 15–20 seconds or in a 300°F oven for a few minutes. This brings back that just-baked softness and makes the chocolate chips gooey all over again.
FAQs
Can I use frozen bananas for Banana Chocolate Chip Muffins?
Absolutely! Just thaw and drain any excess liquid from your frozen bananas before mashing. They work wonderfully and make your muffins super moist.
Can I substitute the chocolate chips with something else?
Of course! Swap in white chocolate chips, dried fruit, or even butterscotch chips for a fun twist. Chopped nuts also add great crunch and flavor.
How do I make these muffins gluten-free?
You can use a 1:1 gluten-free flour blend in place of the all-purpose flour. Make sure your other ingredients are gluten-free as well for a safe and delicious treat.
Why are my Banana Chocolate Chip Muffins dense?
Overmixing the batter can cause dense muffins. Stir until the ingredients are just combined, and be gentle when folding in the chocolate chips for a light, fluffy texture.
Can I make mini muffins with this recipe?
Yes! Simply use a mini muffin tin and reduce the baking time to about 10–12 minutes. Keep an eye on them—they bake quickly, but the result is adorable and perfect for sharing.
Final Thoughts
If you’ve never tried baking Banana Chocolate Chip Muffins at home, now’s the perfect time to start. With their dreamy banana aroma, bursts of chocolate, and simple prep, these muffins are bound to become your new go-to recipe. Give them a try, share them with someone you love, and enjoy every bite!
Print
Banana Chocolate Chip Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Chocolate Chip Muffins are a delicious and easy-to-make breakfast treat, combining ripe bananas with sweet chocolate chips for a moist, flavorful muffin. Perfect for a quick morning snack or a delightful dessert, they bake up fluffy with a hint of cinnamon and a rich banana flavor.
Ingredients
Wet Ingredients
- 3 ripe bananas (mashed)
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted butter, granulated sugar, brown sugar, egg, and vanilla extract. Stir together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix Wet and Dry: Add the dry ingredients to the banana mixture and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the batter for sweetness and texture.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of the muffins comes out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Add chopped walnuts or pecans to the batter for an extra crunchy texture.
- These muffins freeze well when stored in an airtight container for up to 2 months; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
