These muffins take my favorite banana bread and chocolate chip muffins and mash them together to create the most delicious breakfast or snack. Not only will these muffins have your home smelling incredible but they are made using the simplest pantry ingredients and take no time at all to whip up. There’s nothing better than a freshly baked warm banana muffin with oozing melted chocolate chips served with a glass of milk, tea, or coffee, they are just so good!
Whip up a batch and they’ll keep well for breakfast or snacks for the whole week. Check out my full recipe tutorial below complete with step by step photos, helpful tips, and variations below!
What you need to make this recipe
Bananas – overripe bananas are a must for this recipe because underripe bananas are too firm which will cause a lumpy batter. They’re also not as sweet which will affect the taste. If you need to ripen your bananas quickly check out my tip below!
Chocolate chips – I like to use semi-sweet chocolate chips but you can use any kind you like whether it’s milk, dark or white chocolate.
Butter – I use unsalted butter so I can control the amount of salt that’s added. If you use salted butter omit the additional salt in the recipe.
Salt – even although this is a sweet recipe salt is essential for adding and enhancing the flavors.
How to make Banana Chocolate Chip Muffins
1. Combine all the dry ingredients in a bowl and set aside.
2. Mash the banana using a fork in a separate bowl.
3. Add the egg, butter, and vanilla.
4. Fold all the dry ingredients until combined.
5. Add the chocolate chips and fold through the batter.
6. Spoon into muffin liners and bake.
Pro tips for making this recipe
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well!
- You can add in any kind of chocolate you like from milk, dark or white.
- You can omit the chocolate chips altogether if you like or swap them for nuts or raisins.
- You can also add 1/2 tsp of cinnamon to the batter it’s a super delicious addition during Fall.
- If you’d like to make a whole loaf rather than muffins then follow my recipe for Chocolate Chip Banana Bread.
- If your bananas aren’t quite ripe enough follow my directions below to ripen them quickly at home.
Frequently Asked Questions
How do I ripen bananas quickly?
If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
Can I make these dairy-free?
Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed.
How long do they last?
These muffins will keep well stored in an airtight container for 5-7 days.
Can I freeze them?
The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer.
If you love this recipe try these out!
If you’ve tried these Banana Chocolate Chip Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Banana Chocolate Chip Muffins
Video
Equipment
- Muffin tin
Ingredients
- 1 1/2 cups all purpose flour (180g)
- 1 teaspoon baking soda
- ½ tsp salt
- 2/3 cup sugar (113g)
- 1 cup semisweet chocolate chips plus more for the tops if desired
- 3 medium ripe bananas or 1 cup of mashed banana
- 1/3 cup melted butter slightly cooled (75g)
- 1 large egg
- 1 teaspoon vanilla (5ml)
Instructions
- Preheat oven to 375F and line a muffin tin with papers.
- Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
- Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.
- Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.
- Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
- Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.
Notes
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they're ready.
- You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well!
- You can add in any kind of chocolate you like from milk, dark or white.
- You can omit the chocolate chip altogether if you like or swap them for nuts or raisins.
- You can also add 1/2 tsp of cinnamon to the batter it's a super delicious addition during Fall.
- If you'd like to make a whole loaf rather than muffins then follow my recipe for Chocolate Chip Banana Bread.
- It's important to use ripe bananas because underripe bananas won't mash properly and will cause a lumpy batter. If your bananas aren't quite ripe enough follow my directions below to ripen them quickly at home.
- How to ripen bananas - If your bananas are not quite ready or ripe you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
- Storage - The muffins will keep well for 5-7 days in an airtight container or can be frozen for up to 3 months.
