Banana Chocolate Chip Muffins

Hey there, fellow comfort food lovers! Ripe bananas and melty chocolate chips are a match made in muffin heaven, and these banana chocolate chip muffins prove it.

Banana Chocolate Chip Muffins: Comfort Food at Its Finest

Picture this: the cozy smell of ripe bananas mingling with rich chocolate, all baked into fluffy, moist muffin perfection. That is exactly what you get with this recipe, plus a little hint of cinnamon.

It is our favorite way to rescue spotty bananas from the fruit bowl! Love a little crunch? Try our Banana Bread Muffins with walnuts, or keep it simple with our classic Chocolate Chip Muffins.

Why you’ll love these banana chocolate chip muffins

• Ripe banana flavor with lots of chocolate
• Moist, soft and fluffy
• Easy two bowl method
• Lunch box and freezer friendly

Banana Chocolate Chip Muffins ingredients

Full ingredient amounts are in the recipe card below.

• Flour: pastry flour for fluffy muffins, all purpose for sturdier ones.
• Granulated sugar: sweetens and helps them brown.
• Baking powder and baking soda: for lift.
• Salt and cinnamon: a little warmth that pairs perfectly with banana and chocolate.
• Ripe bananas: about 2 to 3, mashed to make 1 cup.
• Eggs: room temperature.
• Unsalted butter: melted and cooled.
• Milk and vanilla: any milk works.
• Chocolate chips: semi sweet or milk chocolate. Mini chips spread more evenly.

How to make banana chocolate chip muffins

Full recipe instructions are in the recipe card below!

• Preheat the oven to 375°F and line your muffin pan.
• In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside.
• In a separate bowl, whisk together the mashed banana, eggs, melted butter, milk and vanilla.
• Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
• Fold in the chocolate chips just until they are evenly spread through the batter.
• Fill the liners to the top and bake for 18 to 22 minutes, until golden and the muffins pass the toothpick test.
• Remove from the oven, cool, and enjoy!

How do you know when the muffins are done?

There are a few easy ways to check:

• The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
• Check the tops: they should be lightly golden and bounce back when lightly pressed.
• Use a thermometer: the center should register between 190 and 200°F.

Variations and substitutions

• Use dark chocolate chunks for a richer bite.
• Want them lighter? Our Healthy Banana Muffins skip the refined sugar.
• Add 1/2 cup chopped walnuts or pecans.

Tips for making banana chocolate chip muffins

• Mash the bananas until almost smooth.
• Save a few chips to press on top before baking.
• Do not overmix after adding the chips.

How to store banana chocolate chip muffins

Once cooled, store in an airtight container at room temperature.

How long do banana chocolate chip muffins last?

When stored properly, these muffins will keep for up to 4 days.

How to freeze banana chocolate chip muffins

We love doubling the batch and freezing extras for busy mornings! Cool completely, wrap individually and freeze for up to 3 months.

Banana Chocolate Chip Muffins FAQs

• Can I use frozen bananas? Yes! Thaw them first and include the liquid.
• Can I make them dairy free? Use plant butter, a non dairy milk and dairy free chips.
• Can I make mini muffins? Yes, bake them for 10 to 12 minutes.

More muffins you’ll love

• Banana Bread Muffins
• Chocolate Chip Muffins
• Healthy Banana Muffins
• Fresh Strawberry Muffins

Banana Chocolate Chip Muffins

Hey there, fellow comfort food enthusiasts! Get ready to dive into pure bliss with our Banana Chocolate Chip Muffins! Picture this: the comforting aroma of ripe bananas mingling with the decadent richness of chocolate chips, all baked into fluffy muffin perfection. It's like a warm hug for your taste buds!

Whether you're starting your day with a muffin marathon, sneaking a midday snack, or indulging in a sweet treat after dinner, these muffins are here to make every moment a little sweeter. So go ahead, grab one (or two, no judgment here!), and get ready to indulge in pure muffin magic!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 20 minutes mins

Servings: 12 servings

Course: Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

  

• 2 cups pastry flour or all-purpose flour (see note below)
• 3/4 cup granulated sugar
• 1 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 tsp salt
• 1 ½ tsp ground cinnamon
• 1 cup mashed bananas (about 2 to 3 ripe bananas)
• 2 eggs room temperature
• 6 Tbs unsalted butter melted and cooled
• 1/2 cup milk (see note below)
• 2 tsp pure vanilla extract
• 1 cup chocolate chips (see note below)

Method

 

1. Preheat your oven to 375 degrees Fahrenheit and line a muffin pan with cupcake liners in preparation for baking.
2. In a large bowl, sift together 2 cups of flour, 3/4 cup granulated sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 1 ½ teaspoon of cinnamon. Set this dry ingredient mixture aside for later use.
3. In a medium bowl or blender, combine 1 cup mashed banana, 2 eggs, 6 Tablespoons of melted cooled butter, ½ cup milk, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
4. Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
5. Fold in chocolate chips. Again, do not overmix the batter. Just mix until chocolate chips are evenly distributed in your batter.
6. Fill muffin liners with batter to the top and bake at 375 degrees Fahrenheit for 18 to 22 minutes, or until the tops are lightly browned and the muffins pass the toothpick test – a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register between 190 and 200 degrees Fahrenheit.
7. After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: When it comes to choosing the texture of your muffin, you’re in the driver’s seat! Pastry flour yields light and fluffy muffins, while all-purpose flour results in a denser, sturdier texture.

Flour Measuring Tip:Hey, we’re not reinventing the wheel here, but let’s talk flour measuring for a sec. Skip scooping the flour straight from the container and instead, grab a spoon or small measuring cup and gently fill your measuring cup. Then, give it a flat side-of-the-knife level-off, like you’re smoothing out a cozy bed. This little trick ensures you’re getting the exact amount you need for consistent muffin results every time. 

Milk Selection Note: We’ve thoroughly tested this recipe with a variety of milk options, including cow’s milk, almond milk, and coconut milk. Each option yields delicious results, so feel free to use whichever milk you prefer or have on hand.

Chocolate Chip Selection Note: When it comes to choosing the perfect chips for your muffins, you’ve got options aplenty. From mini to large, and everything in between, the chocolate world is your playground. Whether you’re craving the bold kick of semisweet or the smooth sweetness of milk chocolate, trust your taste buds to guide you. After all, there’s a chip for every mood and muffin moment. So go ahead, dive in, and enjoy the delicious exploration!