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Banana Chocolate Chip Muffins
Few things bring more joy to the kitchen than the smell of freshly baked banana muffins. When you add rich chocolate chips to the mix, you end up with an irresistible treat that’s both wholesome and indulgent. These Banana Chocolate Chip Muffins are soft, moist, and perfectly sweetened thanks to ripe bananas, making them ideal for breakfast, snacks, or even dessert. They come together in less than 30 minutes and use pantry staples you likely already have on hand.
Why You’ll Love This Recipe
- Moist & tender texture: Bananas lock in moisture so the muffins never turn dry.
- Quick & easy: From mixing bowl to oven in under 10 minutes.
- Family favorite: Loved by kids and adults alike; perfect for lunchboxes.
- Freezer-friendly: Bake a batch, freeze, and reheat for busy mornings.
- Balanced indulgence: Natural sweetness from bananas plus chocolate chips for fun.
Ingredients (Makes 12 Muffins)
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted (or neutral oil for dairy-free)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (for extra depth)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
1) Prepare the Bananas
- Peel and mash ripe bananas in a large mixing bowl until mostly smooth with small chunks for texture.
- The riper the bananas, the sweeter and more flavorful your muffins will be.
2) Mix the Wet Ingredients
- Add melted butter, granulated sugar, brown sugar, egg, and vanilla to the mashed bananas.
- Whisk until well combined and smooth.
3) Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- This ensures even distribution of leavening agents and avoids clumps.
4) Make the Batter
- Gently fold the dry ingredients into the wet mixture using a spatula. Do not overmix; a few streaks of flour are fine.
- Fold in chocolate chips, reserving a few to sprinkle on top before baking.
5) Bake
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter/oil.
- Divide batter evenly among cups, filling each about 3/4 full. Sprinkle extra chocolate chips on top.
- Bake 18–22 minutes until a toothpick inserted in the center comes out clean (a few melted chocolate smudges are okay).
6) Cool & Enjoy
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm for gooey chocolate or store once fully cooled.
Pro Tips for Perfect Muffins
- Use very ripe bananas—brown spots are perfect for sweetness.
- Don’t overmix the batter or muffins may become tough.
- Add a streusel topping (flour, butter, sugar) for bakery-style muffins.
- Swap chocolate chips with walnuts, pecans, or blueberries for variety.
- For jumbo muffins, bake in a 6-cup tin for 22–26 minutes.
Serving Suggestions
- Breakfast: Serve with yogurt and fresh fruit for a balanced meal.
- Snack: Pair with coffee or tea for an afternoon pick-me-up.
- Dessert: Warm with a scoop of vanilla ice cream for indulgence.
- On-the-go: Wrap individually for school or work lunches.
Storage & Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Up to 5 days; warm before serving for best texture.
- Freezer: Freeze muffins in a zip bag for up to 2 months. Thaw at room temperature or reheat in the microwave.
Frequently Asked Questions
Can I make these muffins vegan? Yes! Replace butter with coconut oil, egg with a flax egg (1 tbsp flax + 3 tbsp water), and use dairy-free chocolate chips.
Can I reduce the sugar? Absolutely. Cut down to 1/3 cup granulated sugar or substitute with maple syrup.
Can I use whole wheat flour? Yes, but use half all-purpose and half whole wheat to avoid dense muffins.
Why did my muffins sink? This usually happens if they were underbaked or the batter was overmixed.
Nutrition Snapshot (Per Muffin, approx.)
- Calories: ~210
- Protein: 3 g
- Carbs: 30 g
- Fat: 9 g
- Fiber: 2 g
- Sugar: 15 g
Values will vary based on chocolate chips and sugar used.
Quick Recipe Card
Prep: 10 minutes | Cook: 20 minutes | Yield: 12 muffins
- Mash 3 ripe bananas. Mix with 1/2 cup butter, 1/2 cup sugar, 1/4 cup brown sugar, 1 egg, and 1 tsp vanilla.
- Whisk dry ingredients: 1 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon.
- Fold dry into wet, then stir in 1 cup chocolate chips.
- Divide into muffin tin, bake at 350°F (175°C) for 18–22 minutes.
- Cool on rack, serve warm or store for later.
Final Thoughts
Banana Chocolate Chip Muffins are the perfect mix of wholesome and indulgent. They use up ripe bananas, come together quickly, and deliver bakery-quality results at home. Whether you enjoy them as a cozy breakfast, a grab-and-go snack, or a sweet treat, they’re bound to become a family favorite. Bake a batch today—you’ll love how easy, delicious, and versatile they are.