Banana Chocolate Chip Muffins are the perfect blend of sweet, ripe bananas and rich, melty chocolate chips. These muffins are incredibly moist and fluffy, with a delightful burst of chocolate in every bite.
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Banana chocolate chip muffins are a delightful treat you’ll want to bake over and over again. Sweet, ripe bananas keep them moist and flavorful, while gooey chocolate chips melt in your mouth. Perfect for breakfast, a snack, or dessert, these muffins are irresistible.
The bananas add natural sweetness and a tender texture, while the chocolate chips provide a rich, delicious touch. If you’re looking for more tasty banana flavored treats, try my favorite banana oatmeal pancakes, or this tasty banana cake.
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Why You’ll Love This Recipe
- This is a freezer friendly recipe making muffins easy to save for later.
- You can easily customize them to fit personal preference.
- It’s a delicious and easy way to use up ripe bananas!
- Perfect for on-the-go snacking.
Recipe Ingredients
- Bananas: Ripe and mashed.
- Salted Butter: Helps keep your muffins moist and smooth.
- Brown Sugar: Adds some extra sweetness to your muffins.
- Large Eggs: Gives your muffins a light, fluffy texture.
- Vanilla Extract: Enhances the sweetness of your bananas.
- Baking Soda: To help the muffins rise.
- All-purpose Flour: Can be replaced with half white flour and half oat flour.
- Chocolate Chips: Semi-sweet, milk, or dark chocolate.
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Try using dark chocolate chips, white chocolate chips, or peanut butter chips for different flavors.
- Incorporate nuts like walnuts or pecans, dried fruits like raisins or cranberries, or shredded coconut for added texture and flavor.
- Add a dollop of Greek yogurt for extra moisture and protein.
- Replace half the all-purpose flour with oat flour for a different texture and added fiber.
How To Make Banana Chocolate Chip Muffins
Step #1. Preheat your oven. Fill a standard size muffin tin with liners and set aside. Use an electric hand mixer to cream the butter and sugar together in a large mixing bowl.
Step #2. Once the butter and sugar are thoroughly creamed, whisk in the egg. Add the mashed bananas and vanilla extract. Continue whisking at a low-medium speed until the mixture is smooth.
Step #3. Gently whisk in the flour and baking soda. Once the flour is fully incorporated, fold in the chocolate chips.
Step #4. Fill each muffin liner with batter and bake. Serve and enjoy!
Recipe FAQs
Store them in an airtight container and add a slice of bread to the container to help retain moisture.
Make sure not to overmix the batter and check that your baking soda is fresh.
Yes, thaw them completely and drain any excess liquid before mashing.
Expert Tips
- Add an extra banana for more moisture and a stronger banana flavor.
- Coat the chocolate chips in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.
- Use an ice cream scoop or a cookie scoop to evenly portion out the batter into the muffin cups. This ensures uniform size and even baking.
- Don’t Overmix!
How To Store Banana Chocolate Chip Muffins
Store banana chocolate chip muffins in an airtight container at room temperature for up to three days. For longer storage, wrap them individually in plastic wrap and freeze.
To enjoy a frozen muffin, thaw at room temperature or microwave for 20 seconds. This ensures a tasty muffin anytime you want.
More Muffin Recipes To Consider
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Banana Chocolate Chip Muffins
Ingredients
- ½ cup salted butter
- 1 cup brown sugar
- 2 large eggs
- 3 ripe bananas mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Fill a standard size muffin tin with liners and set aside.
- Use an electric hand mixer to cream the butter and sugar together in a large mixing bowl for 1-2 minutes.
- Once the butter and sugar are thoroughly creamed, whisk in the eggs for about 30 seconds.
- Add the mashed bananas and vanilla extract. Continue whisking at a low-medium speed until the mixture is smooth.
- Gently whisk in the flour and baking soda. Once the flour is fully incorporated, fold in the chocolate chips.
- Fill each muffin liner with batter and bake your muffins for 18 minutes.
- Serve and enjoy!
Notes
- You can store these muffins on the counter for up to 5 days in a large airtight container.
- When storing your muffins, I recommend letting them cook down before transferring them to a container. If your muffins are still hot they will create some condensation that’ll drip back down on the muffins.
- You can use milk, semi-sweet, or dark chocolate chips in this recipe. For some extra chocolatey goodness you can up the chocolate chips to 2 cups.
- The riper the bananas the better. You can use bananas that are on the green side but they won’t add as much sweetness to the muffins and will be harder to mash.
- Add some flavor to your muffins by sprinkling 2 teaspoons of cinnamon into your muffin batter.
- You can check to make sure your muffins are done baking by poking a few with a toothpick. As long as the toothpick comes out mostly clean you can remove the muffins from the oven.
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