Banana Chocolate Chip Muffins Recipe

Short Description

These Banana Chocolate Chip Muffins are soft, moist, and packed with sweet banana flavor and melty chocolate chips. Perfect for breakfast, snacks, or dessert, they’re quick and easy to make in just one bowl!

Why You’ll Love This Recipe

• Moist and fluffy – Made with ripe bananas for natural sweetness and tenderness
• Quick and easy – Simple ingredients and minimal prep time
• Perfect for any time of day – Great for breakfast, snacks, or dessert
• Kid-friendly – A favorite among both kids and adults
• Freezer-friendly – Make a batch and store for later

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ripe bananas, mashed
• All-purpose flour
• Granulated sugar
• Brown sugar
• Baking soda
• Baking powder
• Salt
• Egg
• Unsalted butter, melted
• Vanilla extract
• Milk
• Chocolate chips

Directions

1. Preheat oven – Set your oven to 350°F (175°C) and line a muffin tin with liners.
2. Mash bananas – In a large mixing bowl, mash the ripe bananas until smooth.
3. Mix wet ingredients – Add the melted butter, egg, vanilla extract, and milk to the mashed bananas. Stir until well combined.
4. Combine dry ingredients – In the same bowl, add flour, both sugars, baking soda, baking powder, and salt. Mix until just combined.
5. Fold in chocolate chips – Gently stir in the chocolate chips, being careful not to overmix.
6. Fill muffin tin – Divide the batter evenly among the muffin liners, filling each about ¾ full.
7. Bake – Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and serve – Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Nutty twist – Add chopped walnuts or pecans for extra crunch.
• Healthier option – Use whole wheat flour and reduce the sugar slightly.
• Dairy-free – Substitute butter with coconut oil and use almond or oat milk.
• Gluten-free – Swap all-purpose flour for a gluten-free flour blend.
• Extra chocolatey – Add more chocolate chips or drizzle melted chocolate on top.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
• Reheating: Warm in the microwave for 10-15 seconds for a freshly baked taste.

FAQs

How do I make my muffins extra moist?

Use very ripe bananas and avoid overmixing the batter to keep the muffins tender.

Can I use whole wheat flour instead of all-purpose?

Yes, but the texture may be slightly denser. Try using half whole wheat and half all-purpose for a balance.

Can I reduce the sugar?

Yes, you can cut back on the sugar, especially if your bananas are very ripe.

What can I substitute for eggs?

Use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) or unsweetened applesauce.

Can I make mini muffins?

Yes, adjust the baking time to about 10-12 minutes for mini muffins.

Why did my muffins turn out dense?

Overmixing the batter can lead to dense muffins. Stir until just combined.

Can I add cinnamon for extra flavor?

Absolutely! Add ½ teaspoon of cinnamon for a warm spice flavor.

How do I know when the muffins are done?

Insert a toothpick into the center—if it comes out clean, they’re ready.

Can I use frozen bananas?

Yes, thaw them completely and drain any excess liquid before mashing.

How do I store leftover muffins?

Keep them in an airtight container at room temperature for a few days or freeze for long-term storage.

Conclusion

These Banana Chocolate Chip Muffins are the perfect combination of sweet, moist, and chocolatey goodness. Whether you enjoy them fresh out of the oven or save them for later, they’re a delicious treat that everyone will love. Try this easy recipe today and enjoy homemade muffins anytime!

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