Chocolate chip banana muffins are super easy to make and studded with delicious chocolate chips in every bite! 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! Double the batch and pop the extras into the freezer for a super easy on-the-go breakfast any day of the week!
Best Chocolate Chip Banana Muffins Recipe
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 and thoroughly enjoyed!
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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!
🥘 Chocolate Chip Banana Muffins Ingredients
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 - 1 cup of granulated white sugar (keep used vanilla beans in your sugar for extra flavor!).
- Butter - ½ cup of salted butter, softened at room temperature.
- Bananas - 3-4 nicely browned, overripe bananas for sweetness.
- Eggs - 2 large eggs, preferably at room temperature as well (or warmed in a glass of warm water).
- Milk - 2 tablespoons of milk. I use whole milk typically, 2% would be preferred over 1% milk or skim milk.
- Vanilla Extract - 1 teaspoon of vanilla extract. I always use vanilla extract in banana-based baking (muffins, bread, cakes) to enhance the overall flavor.
- Baking Soda - 1 teaspoon of baking soda helps your banana muffins to rise while baking.
- Baking Powder - 1 teaspoon of baking powder also helps your banana muffins to rise and softens the texture of the muffins as well.
- Salt - 1 teaspoon of 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 - 1 teaspoon of ground cinnamon is another addition to the overall flavor of these chocolate chip banana muffins. Or it can be omitted, or you can also add nutmeg (which just goes hand in hand with cinnamon).
- Flour - 2 cups of all-purpose flour increases the volume of the muffins and is the base of the bread.
- Chocolate Chips - I am using 1 cup of mini milk chocolate chips here. However, milk chocolate chips, semi-sweet morsels, or dark chocolate chips are all equally tasty!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Chocolate Chip Banana Muffins
These muffins use my one-bowl method to keep them super simple and easy! All you'll need is a large mixing bowl and your muffin tins!
This recipe will yield a dozen muffins or 36 mini muffins!
- 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 ½ cup of butter and 1 cup of sugar. Add the 3-4 overripe bananas and mash them into the creamed butter and sugar.
- Mix the wet ingredients. Add the 2 eggs, 2 tablespoons of milk, and 1 teaspoon of vanilla. Mix until combined (the batter will be lumpy).
- Add dry ingredients. Add 1 teaspoon each of baking soda, baking powder, cinnamon, and salt and stir into the batter. Then add in 1¾ cups of flour and mix just until the flour is incorporated into the lumpy batter (*see note).
- Coat the chocolate chips. In a small sealable 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 the batter and bake. Transfer the batter to your prepared muffin pan, filling each paper liner about ⅔ of the way full. Bake at 375ºF (190ºC) for 18-20 minutes, or until an inserted toothpick comes out clean from the center of the muffins in the center of the muffin 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.
These chocolate chip banana muffins are a wonderful breakfast treat! Check out my other banana recipes for more ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- When adding dry ingredients into your wet ingredient mixture, it is important to not over-mix! Stop mixing once the flour is just combined. If you over-mix, you can have chewy muffins.
- To prevent any larger chunk ingredients that you want to add to your banana muffins (banana bread or banana cake) from settling or sinking to the bottom, coat the desired ingredients in flour.
- For an extra flavorful twist, add an extra tablespoon or two of peanut butter!
- If making mini muffins, adjust the baking time to 14-16 minutes.
🥡 Storing
To store your chocolate chip banana muffins at room temperature, place them into an air-tight container or Ziploc bag for up to 3 days.
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.
To freeze, 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. Simply set them on the counter to thaw.
❓ Recipe FAQs
Did you know that you don't have to wait for bananas to become overripe to use them in recipes? You can actually cause them to ripen faster in the oven!
Simply place the unpeeled bananas onto a baking sheet and bake them in the oven at 300˚F (150˚C) until the peel turns black (about 15-20 minutes.)
In short, yes! The ripe bananas are softer and easier to mash. Additionally, they add in the perfect amount of sweetness! Bananas that aren't as ripe simply are not as sweet or soft.
It depends! They do have a lot of sugar and are similar to cake. However, they do have all of the important vitamins and minerals that come from bananas!
😋 Easy Muffin Recipes
- Apple Oatmeal Muffins - These healthy and nutritious muffins are an extra tasty way to start off your day!
- Raisin Bran Muffins - These muffins feature Raisin Bran cereal for a chewy and flavorful grab-and-go breakfast!
- Whole Wheat Blood Orange Muffins - My blood orange muffins are totally sugar-free and delicious!
- Pumpkin Zucchini Muffins - These pumpkin zucchini muffins have all of your favorite fall flavors and are extra moist!
- Apple Banana Muffins - If you just love banana muffins, try out this recipe that includes apple!
- Banana Blueberry Muffins - These muffins are loaded with fruity flavors from bananas, blueberries, and lemon!
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📖 Recipe Card
Chocolate Chip Banana Muffins
Ingredients
- 1 cup sugar
- ½ cup 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 cup all-purpose flour (divided - reserve ¼ cup to coat chocolate chips)
- 1 cup mini milk chocolate chips
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 375°F (190°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°F (190°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.
Notes
- When adding dry ingredients into your wet ingredient mixture, it is important to not over-mix! Stop mixing once the flour is just combined. If you over-mix, you can have chewy muffins.
- To prevent any larger chunk ingredients that you want to add to your banana muffins (banana bread or banana cake) from settling or sinking to the bottom, coat the desired ingredients in flour.
- For an extra flavorful twist, add in a tablespoon or two of peanut butter!
- If making mini muffins, adjust the baking time to 14-16 minutes.
Ronelle says
Hi I'm Ronelle from South Africa and I love making banana muffins will definitely try this one looks yummy will add teaspoon of peanut butter.
Anonymous says
This was a very easy recipe to follow. The end result was perfect! They smelled awesome while baking, looked great coming out of the oven and tasted absolutely delicious! By far my favorite chocolate chip banana muffin❤️
Davis says
It wasn’t as difficult to do as I had expected. Will 100% make again.
Angela @ BakeItWithLove.com says
Awesome, thanks for stopping back in to share with us!