Banana Chocolate Chip Muffins are a deliciously satisfying breakfast or afternoon snack. Made with simple ingredients that you likely already have on hand, a batch of these irresistible muffins is just 30 minutes away. Your friends and family will will be thrilled when they get a taste of these melt in your mouth muffins!
Reasons You’ll Love This Recipe
Tried and True – Based on my popular five star rated Banana Bread Muffins, you know this recipe will turn out perfectly – every time.
Simple Ingredients – No special ingredients needed here! If you have ripe bananas on your hands, you likely have have all the other ingredients you need as well.
Quick and Easy – These banana chocolate chip muffins are super simple to make. While you can use an electric mixer, there really is no need, you can make these easily by hand.
Perfect Texture – These muffins are fluffy, but still have substance to them. They also have the perfect moist texture that you think of when you think of muffins.
Chocolate Cravings Crushed – Chocolate lovers will cheer when they they see all of the chocolate packed into these muffins!
We love banana muffins! Moist, full of flavor, and great for grab and go breakfasts or snacks. What’s not to love? From Chocolate Banana Muffins, Vanilla Banana Muffins to Butterscotch Banana Muffins, it’s clear bananas and muffins work very well together. And these Banana Chocolate Chip Muffins are no exception!
Ingredients and Substitutions
Recipe Discussion
Let’s discuss how to make this Banana Chocolate Chip Muffin recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements, ingredients and instructions, is found at the bottom of this page.
- All Purpose Flour – All purpose flour is ideal for these muffins. If you want a whole wheat option, I recommend going with whole wheat pastry flour. It will help keep these muffins light and fluffy. Either way, make sure to measure your flour correct – give it a stir, spoon it into the measuring cup, then level it off. Don’t scoop the flour with the measuring cup as this compacts it and will give you more than you need. As far as wheat free flour options, I haven’t tested any so I can’t speak to their results.
- Butter – You can use salted or unsalted butter in this recipe, I never notice a difference (in any recipe). Melt the butter, but then let it cool a bit. If your melted butter is too hot when it’s combined with the eggs, you’ll end up cooking the eggs. I recommend melting the butter first thing, then you can stick it in the fridge while you gather your other ingredients. Just don’t leave it there too long or it will start to return to it’s solid state.
- Eggs – Make sure you are using large eggs. While you don’t have to use room temperature eggs, they tend to combine into ingredients more easily.
- Bananas – Brown and spotty is the way to go! You can see the spots on the banana used in the photo. It can even be darker than that. The riper the banana, the sweeter it is. I also find a very ripe banana just melts into the muffins. If your bananas aren’t all that ripe, the muffins will be okay, just not quite as sweet, and you will end up with more banana chunks vs the banana just blending into the muffin batter.
- Brown Sugar – Measure the brown sugar by packing it into the measuring cup. You can use light or dark brown sugar. The brown sugar helps give a carmely flavor, and it helps keep the muffins moist.
- Vanilla, Baking Soda, Baking Powder & Salt – Always double check the expiration dates on your baking soda and baking powder.
- Chocolate Chips – I prefer semi-sweet or dark chocolate chips, but you can use milk chocolate if it’s to your liking. I like to use a combo of mini chocolate chips and standard size. The mini gives you chocolate flavor in every bite, and the standard size chips give you those big pockets of chocolate.
How To Make Banana Chocolate Chip Muffins
- Preheat oven to 400 degrees F. Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter, and brown sugar, and stir until well combined. Stir in beaten eggs and vanilla and mix until combined.
- In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. Add in chocolate chips and stir gently until just combined.
- Divide batter between 12 muffin cups.
- Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and allow to cool for five minutes. Remove muffins from pan and serve.
Recipe Tips and Advice
Storage – These muffins store very well. I prefer to only keep them at room temperature for about three days. If I’m storing them longer than that, I keep them in the refrigerator. They freeze wonderfully, just make sure they are fully cooled prior to freezing. You can freeze these for up to 3 months.
Reheating – If storing in the fridge, you can set them out to come to room temperature, or simply place in the microwave for 15-20 seconds. If storing in the microwave, you can either thaw at room temperature, or use the defrost setting on your microwave.
Add Ins
While these muffins are delicious with just chocolate chips, you can add in additional ingredients if you like. Chopped walnuts or pecans are a great addition, but you can also add in raisins or dried cranberries. Go for an extra dose of chocolate with some white chocolate chips. Just add in 1/2 to 1 cup of whatever you like!
More Recipes To Try
If you love bananas, here are some bananalicious recipes to try!
- Banana Nut Bread Recipe
- Easy Banana Pancake Recipe
- Banana Bread Pudding
- Chocolate Banana Smoothie Bowl
- No-Bake Banana Cream Pie Bars
Banana Recipes You’ll Love
Muffin Recipes You’ll Love
Banana Chocolate Chip Muffins
Ingredients
- 3 large very ripe bananas you can use 4 medium bananas
- 1/2 cup melted butter cooled
- 3/4 cup light or dark brown sugar measure packed
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 salt
- 1 cup semi-sweet chocolate chips* a combination of mini and standard size chocolate chips work well
Instructions
- Preheat oven to 400 degrees F.
- Prepare a muffin pan with 12 muffin liners.
- In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.
- In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.
- Combine wet and dry mixture until just combined. Do not over-mix. Add in chocolate chips and stir gently until just combined.
- Divide batter between 12 muffin cups.
- Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.
- Remove from oven and allow to cool for five minutes, then remove muffins from pan and serve.
Notes
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Jessica Ferguson says
Yum! My kids gobbled them up. So good and easy to make.