Banana Chocolate Chip Muffins
There’s something incredibly comforting about the smell of freshly baked muffins wafting through the kitchen, especially when those muffins are packed with the sweet, nostalgic goodness of bananas and the melty surprise of chocolate chips. These Banana Chocolate Chip Muffins have become a beloved staple in our home—not just because they’re delicious, but because they’re my secret weapon for using up those spotty bananas sitting on the counter! It all started one rainy Sunday afternoon when the kids were bouncing off the walls and I needed an easy activity to channel their energy. We mashed bananas, stirred in chocolate chips, and waited impatiently as the oven worked its magic. When they took their first warm bites, the room fell blissfully silent (moms, you know how rare that is!).
Since then, these muffins have shown up in lunchboxes, after-school snack trays, and even early morning breakfast runs. I love how quick they are to whip up, and how the flavor just keeps getting better the next day. They’re soft, moist, and loaded with just the right amount of chocolate to make them feel like a treat, without tipping into dessert territory. The best part? They freeze beautifully—so I always keep a stash ready for those mornings that get away from us. I can’t tell you how many times I’ve shared this recipe with friends, and they always come back raving. It’s one of those go-to, never-fails kind of recipes that you’ll want to pass down.
Questions I Often Get Asked About This Recipe
Can I use frozen bananas?
Yes, absolutely! Just thaw them first and drain any excess liquid before mashing.
Do I need to use ripe bananas?
The riper, the better! Brown, spotty bananas will give the muffins more natural sweetness and moisture.
Can I make these muffins dairy-free?
Yes—swap out the butter for a dairy-free alternative and use non-dairy chocolate chips.
How do I store these muffins?
They stay fresh for 2–3 days in an airtight container at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat flour for a slightly heartier texture.
What You Need to Make Banana Chocolate Chip Muffins
Ingredients:
3 ripe bananas, mashed
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips
Special Tools:
Muffin tin
Paper muffin liners
Mixing bowls
Whisk or hand mixer
Ice cream scoop or spoon for portioning batter
How to Make Banana Chocolate Chip Muffins
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large mixing bowl, mash the bananas until smooth.
Add the melted butter, sugar, egg, and vanilla. Mix until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually fold the dry ingredients into the banana mixture until just combined. Don’t overmix!
Gently stir in the chocolate chips.
Scoop the batter evenly into the muffin liners, filling each about 3/4 full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Making the Best Banana Chocolate Chip Muffins
Don’t overmix the batter—this can make the muffins dense instead of fluffy.
Add a sprinkle of chocolate chips on top before baking for that perfect bakery-style look.
For extra richness, use brown sugar in place of half the granulated sugar.
Want a bit of crunch? Toss in chopped walnuts or pecans.
Make it fun for the kids by using mini chocolate chips or turning them into mini muffins.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These muffins are a hit in my house! My kids ask for them every weekend now. Super moist and not overly sweet!”
⭐️⭐️⭐️⭐️ “Great recipe. I used whole wheat flour and coconut oil, and they still turned out great. Just wish they rose a bit higher.”
⭐️⭐️⭐️⭐️⭐️ “Perfect use for my overripe bananas. I froze a batch and they reheated beautifully in the microwave.”
⭐️⭐️⭐️⭐️⭐️ “So simple and so tasty. I brought them to a playdate and every mom wanted the recipe.”
⭐️⭐️⭐️⭐️ “Really good, but I think I’ll try dark chocolate chips next time for a more intense flavor.”
Printable Recipe
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Banana Chocolate Chip Muffins
These moist and fluffy Banana Chocolate Chip Muffins are the perfect way to use up overripe bananas. Loaded with melty chocolate chips and made in just one bowl, they’re a quick and easy treat that the whole family will love—perfect for breakfast, snacks, or even lunchboxes.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- Special Tools:
- Muffin tin
- Paper muffin liners
- Mixing bowls
- Whisk or hand mixer
- Ice cream scoop or spoon for portioning batter
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, mash the bananas until smooth.
- Add the melted butter, sugar, egg, and vanilla. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the banana mixture until just combined. Don’t overmix!
- Gently stir in the chocolate chips.
- Scoop the batter evenly into the muffin liners, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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