Introduction
Banana muffins with chocolate chips are the perfect way to transform ripe bananas into something warm, sweet, and comforting. They’re soft, moist, and fluffy, with the natural sweetness of bananas paired beautifully with pockets of gooey melted chocolate. Each bite feels indulgent yet wholesome, making them a family favorite for breakfast, snacks, or even dessert.
These muffins are incredibly versatile—you can pack them into lunchboxes, serve them at brunch, or enjoy them fresh out of the oven with a cup of coffee or tea. Plus, they’re simple enough for beginner bakers while still delicious enough to impress guests.
Why I Love This Recipe ❤️
I love this recipe because it’s a wonderful way to use up overripe bananas that might otherwise go to waste. The bananas keep the muffins naturally moist and flavorful without needing too much butter or sugar. The addition of chocolate chips makes them feel like a treat while still being comforting and homemade.
What I especially adore is how forgiving and reliable this recipe is—you don’t need fancy equipment or expert baking skills. In under 30 minutes, you get a batch of warm, fluffy muffins that taste like a hug in muffin form. They also keep well and are freezer-friendly, which means I can bake once and enjoy them for days (or even weeks).
Why It’s a Must-Try Dish
- Family Favorite: Loved by both kids and adults.
- Easy & Quick: Ready in about 30 minutes.
- Great for Using Ripe Bananas: No more wasted bananas!
- Perfect Texture: Moist, fluffy, and filled with melty chocolate.
- Versatile: Great for breakfast, snacks, or desserts.
Recipe Information
- Preparation Time: 10 minutes
- Cooking Time: 18–22 minutes
- Total Time: 30–35 minutes
- Servings: 12 muffins
- Calories per Serving: ~210–230 kcal (varies by chocolate chip type)
- Cuisine: American
- Course: Breakfast / Snack / Dessert
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 large ripe bananas, mashed
- ½ cup granulated sugar
- ¼ cup brown sugar (optional, for extra moisture)
- ⅓ cup unsalted butter, melted (or neutral oil)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chocolate chips (plus extra for topping)
Simple Cooking Directions
- Mix dry ingredients in a bowl.
- Mix wet ingredients in another bowl (bananas, sugar, butter, egg, vanilla).
- Combine wet and dry, then fold in chocolate chips.
- Scoop batter into muffin tin and bake until golden.
Step-by-Step Recipe Preparation
- Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Prepare Wet Mixture: In another large bowl, mash ripe bananas until smooth. Add sugar, melted butter, egg, and vanilla. Whisk well.
- Combine: Gently fold dry ingredients into wet ingredients until just combined (do not overmix).
- Add Chocolate Chips: Stir in chocolate chips, reserving a few to sprinkle on top.
- Fill Muffin Cups: Divide batter evenly into muffin tin (about ¾ full).
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
- Cool & Serve: Let muffins cool slightly before serving warm.
How to Serve
- Serve warm with a glass of milk or a cup of coffee.
- Split and spread with butter, peanut butter, or Nutella.
- Pack in lunchboxes or enjoy as an afternoon snack.
- Serve with whipped cream or ice cream for dessert.
Additional Recipe Tips
- Use very ripe bananas with brown spots for the sweetest flavor.
- Don’t overmix—this keeps the muffins fluffy.
- For bakery-style tops, sprinkle a few extra chocolate chips on top before baking.
- If bananas are too firm, microwave them for 30–40 seconds to soften.
Variations
- Nutty Banana Muffins: Add ½ cup chopped walnuts or pecans.
- Healthy Swap: Replace half the flour with whole wheat flour.
- Spiced Muffins: Add 1 tsp cinnamon or nutmeg for warmth.
- Peanut Butter Banana Muffins: Swirl in 2 tbsp peanut butter before baking.
- Double Chocolate: Add 2 tbsp cocoa powder to batter.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store up to 1 week in the fridge.
- Freezing: Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or warm in microwave/oven.
Special Equipment Needed
- Muffin tin (12-cup)
- Mixing bowls
- Whisk or spatula
- Measuring cups & spoons
- Muffin liners (optional)
Conclusion
Banana Muffins with Chocolate Chips are the ultimate comfort-baked good—soft, moist, and filled with gooey chocolate pockets. They’re quick, easy, and a perfect way to use up ripe bananas. Whether you’re baking them for breakfast, snacks, or dessert, these muffins will bring warmth and happiness to every bite. Once you try them, they’ll become a staple recipe in your kitchen.
Banana Muffins with Chocolate Chips
Description
Banana muffins with chocolate chips are the perfect way to transform ripe bananas into something warm, sweet, and comforting. They’re soft, moist, and fluffy, with the natural sweetness of bananas paired beautifully with pockets of gooey melted chocolate.
Ingredients
Instructions
-
Preheat Oven : Set oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
-
Mix Dry Ingredients : In a bowl, whisk flour, baking powder, baking soda, and salt.
-
Prepare Wet Mixture : In another large bowl, mash ripe bananas until smooth. Add sugar, melted butter, egg, and vanilla. Whisk well.
-
Combine : Gently fold dry ingredients into wet ingredients until just combined (do not overmix).
-
Add Chocolate Chips : Stir in chocolate chips, reserving a few to sprinkle on top.
-
Fill Muffin Cups : Divide batter evenly into muffin tin (about ¾ full).
-
Bake : Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
-
Cool & Serve : Let muffins cool slightly before serving warm.
