These tasty Chocolate Chip Banana Muffins are super easy with my one bowl method for mixing up a quick batch of sweet banana muffins studded with chocolate chips! The moist and tender muffins have a wonderful texture and flavor that is sure to make them a family favorite in your home as well!
Fluffy, tender, and super moist banana chocolate chip muffins that are easy to make!
My Chocolate Chip Banana Muffins are not only super easy to make, but they are exceptionally flavorful as I like to use plenty of overripe browned bananas for the batter. Using the mini milk chocolate chips (although not required) spreads the chocolate out evenly throughout the super moist banana muffins.
My husband and daughter are both super fans of anything banana based, so my just baked muffins hardly get a chance to cool before being peeled out of the liners end thoroughly enjoyed!!
If your chocolate chip banana muffins make it past a few days, these happen to freeze exceptionally well for ease of storage. Set a frozen muffin (or two) on the counter before going to bed, and voila! you have a ready to go breakfast for any busy schedule!
Mix up your mashed ripe bananas with these pantry staples and your favorite chocolate chips. You'll have wonderful breakfast muffins ready to enjoy in no time!
- Sugar - granulated white sugar (keep used vanilla beans in your sugar for extra flavor!).
- Butter - salted butter, softened at room temperature.
- Bananas - nicely browned, overripe bananas for sweetness.
- Eggs - large eggs, preferably at room temperature as well (or warmed in a glass of warm water).
- Milk - I use whole milk typically, 2% would be preferred over 1% milk or skim milk.
- Vanilla Extract - I always use vanilla extract in banana based baking (muffins, breads, cakes) to enhance the overall flavor.
- Baking Soda - helps your banana muffins to rise while baking.
- Baking Powder - also helps your banana muffins to rise, and softens the texture of the muffins as well.
- Salt - boosts the flavor of your banana muffins, however, since I am using salted butter you can add less salt (just a pinch) if desired.
- Ground Cinnamon - another addition for the overall flavor of these chocolate chip banana muffins, it can be omitted, or you can also add nutmeg (which just goes hand in hand with cinnamon).
- Flour - all-purpose flour increases the volume of the muffins, and is the base of the bread.
- Chocolate Chips - I am using mini milk chocolate chips here, milk chocolate chips, semi-sweet morsels, or dark chocolate chips are all equally tasty!
💭 Tips & Recipe Notes
To prevent any larger chunk ingredients that you want to add to your banana muffins (banana bread or banana cake) from settling, coat the desired ingredients in flour. In this case, I have used a plastic ziploc bag and a small portion of the flour called for in my chocolate chip banana muffins recipe, and combined my mini milk chocolate chips with the flour.
A light coating of the flour will prevent any chocolate chips from sinking to the bottom of my baked banana muffins.
🔪 Step-by-Step Instructions
- Preheat. Start preheating your oven to 375ºF (190ºC) and line your muffin pan with paper liners or spray with baking spray.
- Cream and add bananas. In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash them into the creamed butter and sugar.
- Mix the wet ingredients. Add the eggs, milk and vanilla. Mix until combined (the wet batter will be very lumpy from butter and bananas).
- Add dry ingredients. Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
- Coat the chocolate chips. In a small ziploc bag, combine the remaining flour portion (¼ cup) with the mini milk chocolate chips and shake until well coated. Add to the batter and fold in gently to distribute evenly throughout the batter.
- Portion out batter and bake. Transfer the batter to your prepared muffin pan filling each paper liner about ⅔ full. Bake at 375ºF (190ºC) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of muffins at the center of the pan.
- Cool and serve or store. Remove to a wire cooling rack and allow the chocolate chip banana muffins to cool in the muffin pan for 5 minutes. Then remove the muffins to serve warm or transfer them to a wire cooling rack to cool completely.
How Long Do Freshly Baked Muffins Store At Room Temperature?
You can store your freshly baked banana nut muffins at room temperature for up to 3 days, as long as they are stored correctly. Keep them covered with cling film or aluminum foil (will last 1-2 days), or stored in an air tight container or ziploc storage bag for best results. This helps to keep your muffins from drying out before you can enjoy them.
What Is The Best Way To Store Muffins?
You can store your muffins at room temperature (see above), in the refrigerator, or in the freezer (see below). I prefer to store my chocolate chip banana muffins, banana breads, and banana-based baked goods in the refrigerator. When storing in a refrigerator, use an air tight container, and layer your muffins with paper towels between the layers to prevent the muffins from getting soggy.
I have never personally ran into an issue with the muffins getting soggy when stored individually wrapped in cling film, or frozen with this method. However, I know of others who have definitely run into this issue.
Can I Freeze Chocolate Chip Banana Muffins?
Yes! This works beautifully with chocolate chip banana muffins, banana breads, and pretty much any quick bread. Store your muffins wrapped tightly in aluminum foil (heavy foil is best) or place them in a freezer bag. Your chocolate chip banana muffins can be stored in the freezer for up to 3 months.
To thaw, I prefer to set the muffins out at room temperature and allow them to thaw. There will be condensation from thawing, so make sure that there isn’t any cling film on them when thawing. Muffins and quick breads can also be wrapped in aluminum foil and thawed in the oven to serve warm.
Chocolate Chip Banana Muffins
- 1 c sugar
- ½ c butter (salted, 1 stick - softened at room temperature)
- 3-4 large bananas (overripe)
- 2 large eggs
- 2 tablespoon milk (whole milk)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 c all-purpose flour (divided - reserve ¼ cup to coat chocolate chips)
- 1 c mini milk chocolate chips
- Preheat your oven to 375 degrees F (190 degrees C) and line your muffin pan with paper liners.
- In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar. Add the overripe bananas and mash them into the creamed butter and sugar.
- Add the eggs, milk and vanilla. Mix until combined (the wet batter will be very lumpy from butter and bananas).
- Add baking soda, baking powder, cinnamon and salt and stir into the batter. Then add the first portion of divided flour amount (1 ¾ cups) and mix just until the flour is incorporated into the lumpy batter.
- In a small ziploc bag, combine the remaining flour portion (¼ cup) with the mini milk chocolate chips and shake until well coated. Add to the batter and fold in gently to distribute evenly throughout the batter.
- Transfer batter to prepared muffin pan filling each paper liner about ⅔ full, and bake at 375 degrees F (190 degrees C) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of muffins at the center of the pan.
- Remove to a wire cooling rack and allow the chocolate chip banana muffins to cool in the muffin pan for 5 minutes, before removing from the pan and transferring to the wire cooling rack to cool completely.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!