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banana chocolate chip muffins

Moist, fluffy, and loaded with melty chocolate, these banana chocolate chip muffins are the perfect way to use up ripe bananas. Quick and easy to make, they’re great for breakfast, snacks, or even dessert. This recipe can be adapted into choc chip banana muffins, double chocolate banana muffins, or even a chocolate chip banana bread recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 ripe bananas mashed
  • ½ cup unsalted butter melted (or vegetable oil)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup chocolate chips semi-sweet or milk
  • Optional variations:
  • ¼ cup cocoa powder for double chocolate banana muffins
  • ½ cup oats for oatmeal chocolate chip muffins
  • ½ cup chopped walnuts or pecans

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Mash bananas in a large mixing bowl until smooth. Stir in melted butter.
  3. Add sugars, eggs, and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk flour, baking soda, baking powder, and salt.
  5. Fold dry ingredients into the wet mixture until just combined. Do not overmix.
  6. Gently fold in chocolate chips (reserve a few for topping).
  7. Spoon batter evenly into the muffin cups, filling about ¾ full.
  8. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.

Notes

  • Use overripe bananas for the sweetest flavor and moist texture.
  • For a bakery style dome top, bake at 400°F (200°C) for the first 5 minutes, then lower to 350°F (175°C).
  • Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 2 months.