Banana Chocolate Chip Muffins are a cozy, classic bake that balances sweet ripe bananas with melty chocolate. They smell warm and buttery while baking, and the crumb is tender with pockets of gooey chocolate. These muffins make a quick breakfast, snack, or dessert and come together with simple pantry ingredients.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Total Time: 33–35 minutes
- Servings: 8 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per muffin)
- Calories per serving: 290 kcal
- Protein: 3 g
- Carbohydrates: 44 g
- Fat: 13 g
- Fiber: 2 g
- Sugar: 26 g
- Sodium: 150 mg
Why Make This Banana Chocolate Chip Muffins
These muffins use overripe bananas to add natural sweetness and moisture. They bake fast and require one bowl and a fork for mashing. The contrast of tender banana crumb and melty chocolate chips is comforting. They work for breakfast, lunchboxes, or a simple dessert. You’ll love the warm banana scent and the soft, slightly dense texture that stays moist the next day.
How to Make Banana Chocolate Chip Muffins
This recipe is straightforward and forgiving. Mash bananas, stir in wet ingredients, fold in dry ingredients and chocolate chips, then bake. Read the step titles to follow a clear, organized process that yields consistent muffins.
Ingredients:
- 2 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper cups. Set aside so everything is ready when the batter is mixed.
Step 2: Mixing
In a mixing bowl, mash the ripe bananas with a fork until mostly smooth. Mix in the melted butter. Stir in the baking soda and a pinch of salt. Add the sugar, beaten egg, and vanilla extract and mix until combined. Stir in the flour until just incorporated. Fold in the chocolate chips gently so you keep some texture in the batter.
Step 3: Baking
Pour the batter into the muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden.
Step 4: Finishing
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool a bit more. Serve warm or at room temperature. Let them cool completely before storing.
How to Serve Banana Chocolate Chip Muffins
- Serve warm with a pat of butter for breakfast.
- Pair with coffee or milk for a snack.
- Dress them up for dessert with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- Chop and use as a topping for yogurt or oatmeal for a fun twist.
How to Store Banana Chocolate Chip Muffins
- Counter: Store in an airtight container at room temperature for up to 2 days.
- Fridge: Keep in an airtight container for up to 5 days; bring to room temp or warm before serving.
- Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm gently in the microwave.
Expert Tips for Perfect Banana Chocolate Chip Muffins
- Use ripe bananas with brown speckles for the best flavor and sweetness.
- Don’t overmix the batter; stop when the flour disappears to keep muffins tender.
- Fold chocolate chips in at the end to avoid melting them into the batter.
- If your muffins brown too quickly, tent them with foil for the last few minutes.
- Measure flour by spooning it into the cup and leveling it to avoid dense muffins.
- For extra moisture, substitute 2 tablespoons of butter with 2 tablespoons of plain yogurt.
Delicious Variations
- Walnut Banana Chocolate Chip: Fold in 1/2 cup chopped walnuts for crunch.
- Peanut Butter Swirl: Drop teaspoons of peanut butter on top of batter and swirl before baking.
- Oat Topping: Mix 2 tbsp brown sugar + 2 tbsp oats + 1 tbsp melted butter and sprinkle on tops for a crisp crumb.
- Whole Wheat: Replace half the all-purpose flour with whole wheat for nuttier flavor.
- Mini Muffins: Use a mini muffin tin and bake 10–12 minutes for bite-sized treats.
Frequently Asked Questions
Q: Can I use frozen bananas?
A: Yes. Thaw fully and drain any excess liquid before mashing. Frozen bananas work well and are often sweeter.
Q: Can I reduce the sugar?
A: You can reduce sugar to 1/2 cup for a less sweet muffin. The bananas add natural sweetness, but texture may be slightly different.
Q: Can I make these dairy-free?
A: Replace melted butter with melted coconut oil or a dairy-free margarine. The texture remains similar, and flavor will vary slightly.
Q: How do I know when muffins are done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. Tops should spring back when touched lightly.
Q: Can I add other mix-ins?
A: Yes. Blueberries, chopped nuts, shredded coconut, or dried fruit work. Reduce chips slightly to keep balance.
Q: Why are my muffins dense?
A: Likely overmixing, too much flour, or under-ripe bananas. Mix until just combined and measure flour correctly.
Q: Can I double this recipe?
A: Yes. Double ingredients and bake in two pans. Rotate pans in the oven if needed for even baking.
Conclusion
These Banana Chocolate Chip Muffins are simple, comforting, and quick to make. They offer soft, moist texture and sweet pockets of chocolate that please kids and adults alike. If you want another tested version or extra tips, check this helpful recipe: Banana Chocolate Chip Muffins {Quick & Easy!} – Spend With Pennies. Give them a try — they’re warm, filled with flavor, and easy to share.
Print
Banana Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 8 muffins 1x
- Diet: Vegetarian
Description
Cozy muffins that balance sweet ripe bananas with melty chocolate chips, perfect for breakfast or a snack.
Ingredients
- 2 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper cups.
- Mash the ripe bananas with a fork until mostly smooth. Mix in the melted butter, then stir in the baking soda and a pinch of salt. Add sugar, beaten egg, and vanilla, mixing until combined.
- Stir in the flour until just incorporated, then gently fold in the chocolate chips.
- Pour batter into the muffin tin, filling each cup about two-thirds full. Bake for 18-20 minutes until a toothpick comes out clean.
- Let cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Notes
For extra moisture, substitute 2 tablespoons of butter with plain yogurt. Store muffins in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 26g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
