Banana Chocolate Chip Muffins Recipe
These Banana Chocolate Chip Muffins are soft, moist, and packed with naturally sweet ripe bananas and melty chocolate chips. They’re perfect for breakfast, snacks, or dessert, and are easy to make with everyday pantry ingredients.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 3 ripe bananas, mashed
- 2 eggs
- 1/4 cup milk
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- Optional toppings: additional chocolate chips
- Optional toppings: sliced banana
- Optional toppings: chopped walnuts or pecans
- Optional toppings: coarse sugar
Instructions
- Preheat the oven to 350°F (175°C) and line or lightly grease a 12-cup muffin pan.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon if using in a large bowl.
- In another bowl, whisk together the mashed bananas, granulated sugar, brown sugar, eggs, milk, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Fold in the chocolate chips without overmixing.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Top with extra chocolate chips, chopped nuts, coarse sugar, or banana slices if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots for the best flavor and moisture.
- Frozen bananas can be thawed, drained if needed, and mashed before using.
- Substitute dark, milk, or white chocolate chips to suit your taste.
- Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
- Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 295 kcal
- Sugar: 19 g
- Sodium: 220 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
