Banana Chocolate Chip Muffins Recipe

These Banana Chocolate Chip Muffins are soft, moist, and filled with sweet banana flavor and melty chocolate in every bite. They make an ideal breakfast or midday snack.

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With a quick 30-minute prep and bake time, this recipe uses pantry staples to deliver bakery-style muffins right from your oven.

Key Ingredients in Banana Chocolate Chip Muffins

Ripe bananas – The foundation of the flavor and moisture. Use deeply speckled or black bananas for the sweetest and smoothest texture.

All-purpose flour – Provides structure and balance, giving the muffins their tender crumb without being too dense.

Semisweet chocolate chips – Adds sweetness and richness. Melts beautifully to create pockets of chocolate throughout the muffin.

Melted butter – Brings richness and helps the muffins stay moist. Slightly cooled to prevent cooking the egg.

Egg – Binds everything together and adds a light richness to the batter.

Vanilla extract – Enhances the sweetness and adds depth to the banana and chocolate flavors.

Baking soda – Reacts with the banana’s natural acidity to create rise and softness.

Sugar – Sweetens the muffins and helps in browning the tops.

Salt – Balances sweetness and enhances the chocolate and banana notes.

Steps to Make Banana Chocolate Chip Muffins

Whisk together flour, sugar, salt, and baking soda in one bowl. In another, mash ripe bananas and mix with egg, melted butter, and vanilla.

Fold the dry ingredients into the wet mixture, stirring just until combined. Add chocolate chips and finish mixing.

Scoop the batter into a lined muffin tin, top with extra chocolate chips if desired, and bake until golden and set.

Tips for the Best Banana Chocolate Chip Muffins

Using overripe bananas ensures sweetness and a smooth, lump-free batter. If bananas aren’t ripe enough, bake them in their skins at 350°F for 10 minutes to speed-ripen.

Feel free to swap chocolate chips for white chocolate, chopped nuts, or even raisins. A dash of cinnamon is a cozy touch for fall. If you prefer a loaf instead of muffins, use a banana bread pan and adjust the baking time accordingly.

How to Store Leftover Banana Chocolate Chip Muffins

These muffins stay moist and fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and transfer to a sealed bag—good for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Frequently Asked Questions

Can I use frozen bananas?
Yes, thaw them first and drain excess liquid to maintain proper batter consistency.

Can I make these muffins dairy-free?
Swap the butter for melted coconut oil or a plant-based butter, and use dairy-free chocolate chips.

How can I tell when the muffins are done?
Insert a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready.

Can I double the recipe?
Absolutely. Just be sure to mix gently and avoid overworking the batter to maintain a light texture.

Banana Chocolate Chip Muffins

A moist and flavorful treat, these Banana Chocolate Chip Muffins are ideal for breakfast or a midday snack, featuring the sweet richness of ripe bananas and indulgent chocolate morsels.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Ingredients

• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 ripe medium bananas mashed (approximately 1 cup)
• 1/3 cup melted butter slightly cooled (75g)
• 1 teaspoon vanilla extract 5ml
• 1 large egg
• 2/3 cup granulated sugar 113g
• 1 cup semisweet chocolate chips with extra for topping if desired
• 1 1/2 cups all-purpose flour 180g

Instructions

• Preheat the oven to 375°F and prepare a muffin tin by lining it with paper liners. In a mixing bowl, whisk together the flour, salt, baking soda, and sugar until fully incorporated. In a separate large bowl, mash the bananas thoroughly and stir in the egg, melted butter, and vanilla extract until smooth. Gradually incorporate the dry mixture into the wet ingredients, folding gently with a spatula until nearly blended. Add the chocolate chips and continue folding just until the batter is fully combined. Evenly distribute the batter among the muffin cups and top with additional chocolate chips if desired. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges clean.

Notes

To confirm doneness, insert a toothpick into the center of a muffin; it should come out clean with no visible batter. Enhance texture and flavor by folding in 1/2 cup of chopped nuts such as walnuts or pecans. For variety, substitute different types of chocolate—milk, dark, or white—or replace chips with raisins or omit entirely. A dash of cinnamon (1/2 tsp) adds a seasonal touch, especially in autumn. To make a loaf instead, refer to a Chocolate Chip Banana Bread recipe. Ripe bananas are essential for a smooth batter; underripe ones will be difficult to mash. To ripen quickly, bake unpeeled bananas on a sheet at 350°F for 10 minutes, then allow to cool before using. Muffins can be stored in an airtight container for 5–7 days or frozen for up to 3 months.