Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins take a classic banana bread variation and bake them up in muffin form. They’re tender, moist, and so full of delicious banana and chocolate chip flavors.
We love banana bread of all kinds. It’s a delicious quick bread that’s the perfect way to use up overripe bananas, and it’s so easy! We took delicious banana bread, and turned it into muffins because, come on, who doesn’t love muffins?
Table of contents
❤️ Why You’ll Love This Recipe
- It only uses a few simple, basic baking ingredients.
- It’s an easy recipe that only takes a few minutes to make.
- These muffins are loaded with rich, sweet banana and chocolate chip flavors.
- These muffins make a great afternoon snack, brunch item, or sweet breakfast.
🛒Ingredients
This recipe only uses a few basic ingredients that you probably have in your house right now – even the bananas. If you need anything, you’ll find it in one quick trip to your grocery store.
The ingredients needed to make these banana chocolate chip muffins are listed here, but you’ll find the specific amounts in the recipe card at the end of the post.
- Butter -softened
- Granulated sugar
- Eggs
- Very ripe bananas – peeled and smashed
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Semi-sweet chocolate chips
🔪 How to Make Banana Chocolate Chip Muffins
Making these muffins is as easy as it gets. This is a simple banana bread batter that comes together in a few minutes, and the entire recipe only takes 45 minutes from start to finish, including the baking time.
Step 1: Prep
Preheat the oven to 350 degrees and spray 12 cups of a muffin pan with nonstick spray. Set aside.
Step 2: Combine the Wet Ingredients
Cream the butter and sugar with an electric mixer in a large mixing bowl. Then, add the eggs and mix until incorporated. Finally, stir in the mashed bananas and vanilla extract.
Step 3: Combine the Dry Ingredients
Whisk the flour, baking soda, and salt together in a small mixing bowl.
Step 4: Make the Banana Muffin Batter
Stir the dry ingredients into the wet ingredients until combined. Then, fold in the chocolate chips.
Step 5: Bake
Fill the muffin cups to the top, then bake for 28 to 35 minutes until a toothpick inserted into the center comes out clean.
Step 6: Cool
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Chocolate Chips – Use milk, semi-sweet, or dark chocolate chips in this recipe.
- Nuts – You can add chopped walnuts or pecans to the recipe.
- Blueberries – Use blueberries in place of chocolate chips to make banana blueberry muffins.
If you love banana muffins as much as we do, then we think you’ll enjoy these banana coconut muffins.
If your looking for another super delicious muffin you should give this lemon blueberry buttermilk muffins a try! They are great for breakfast or as a snack.
🥄 Equipment
- Measuring cups and spoons
- Mixing bowls
- Muffin pan
- Cooling rack
- Electric hand mixer
🥫 Storage
Refrigerate these muffins for up to 5 days in an air-tight container. For longer storage, wrap the muffins individually in plastic wrap, then freeze them for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
What to Serve with Banana Muffins
Enjoy these muffins with butter, cream cheese, honey, whipped cream, or even ice cream. They’re also delicious with a glass of milk or a cup of coffee or tea.
💭 Tips
- Use very ripe bananas for the most intense banana flavor.
- Mix your batter until just combined. Overmixing will make the muffins tough.
- For the best muffin texture, let your batter sit for about 10 minutes before adding it to the cups and baking.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
The only difference between banana muffins and banana bread is the way they’re baked.
The only difference between muffins and quick bread is the container in which they’re baked. Muffins actually fall under the category of quick bread.
Bananas should be as dark as possible for baking. Ideally, the peel will be black, but at a minimum, it should have dark spots all over it.
No, they can’t. The only time you should use a banana for baking is if it is oozing liquid, has mold on the peel, or smells bad.
🍽 More Recipes
Do you enjoy muffins? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Banana Chocolate Chip Muffins
Equipment
- Mixing Bowl
- muffin pan
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 3 bananas or 4 small very ripe bananas, peeled and smashed
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F. Prepare 12 cups of a muffin pan by spraying with non-stick cooking spray or lining with paper muffin cups; set aside.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs and mix until incorporates (the batter may seem chunky at this point).
- Next, stir in the mashed bananas and vanilla extract.
- In a small mixing bowl, whisk together the flour, baking soda, and salt. Pour the dry mixture into the wet and stir until combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them to the top.
- Bake the muffins at 350F for 28-35 minutes.
- Cool the muffins in the pan for 5 minutes, then remove and cool on a wire cooling rack.
