December 28, 2023
Review RecipeBanana Muffins with Chocolate Chips
We think these are the best banana chocolate chip muffins you’ll ever try, with their moist texture and classic combination of banana and chocolate flavors.
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Table of Contents
- Ingredients For The Best Banana Chocolate Chip Muffins
- Chocolate Chip Banana Muffins Substitutions And Additions
- How To Make Banana Chocolate Chip Muffins
- How To Serve Banana Muffins With Chocolate Chips
- Chocolate Chip Banana Muffins Storage
- Why We Love This Recipe
- The BEST Banana Chocolate Chip Muffins
- Banana Chocolate Chip Muffin Recipe FAQs
- More Muffin Recipes You’ll Love
- JUMP TO RECIPE
- EVEN MORE RECIPES YOU’LL LOVE
Soft and delicious, these moist banana chocolate chip muffins are full of banana flavor. A hint of cinnamon adds a little warmth to the fluffy muffin, and bursts of sweet chocolate chips in every bite make them simply irresistible.
Ingredients For The Best Banana Chocolate Chip Muffins
If you’re a fan of sweet treats, then you’ll definitely want to try out banana chocolate chip muffins!
These mouthwatering muffins are the perfect combination of soft and fluffy with just the right amount of chocolatey goodness in every bite.
The sweetness of the ripe bananas pairs perfectly with the decadent chocolate chips, making for a flavor that is both comforting and indulgent.
You’ll need:
- 2 cups of all-purpose flour
- ½ cup of granulated sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- ½ teaspoon of cinnamon
- 2 large or 3 medium bananas (enough for 1 cup of mashed bananas)
- ½ cup of vegetable oil
- ½ cup of light brown sugar
- 2 teaspoons of vanilla extract
- 2 large eggs
- 1½ cups of semi-sweet chocolate chips, divided into 1 cup and ½ cup
Chocolate Chip Banana Muffins Substitutions And Additions
CHOCOLATE CHIPS: You can use white chocolate chips or cinnamon chips instead of chocolate chips in this easy muffin recipe.
NUTS: Add something a little different and turn these into banana nut muffins by replacing the chocolate chips with chopped walnuts or pecans.
BANANAS: If you find yourself short on ripe bananas, there are alternatives to achieve that wonderful banana flavor. You can swap in an equal amount of unsweetened applesauce for a slightly different but still moist and fruity muffin.
Additionally, mashed avocado or pumpkin puree can also work as banana substitutes, providing a unique twist on the flavor profile while maintaining the muffins’ texture and moisture.
How To Make Banana Chocolate Chip Muffins
These moist and delicious muffins come together in just half an hour. Whip up a batch to surprise your family on a weekend morning.
OUR RECIPE DEVELOPER SAYS
These muffins freeze really well. Whip up a second batch to freeze for lunch or snacks later.
STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 18 paper muffin liners.
PRO TIP:
I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.
STEP TWO: Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. Stir to combine, then set aside.
STEP THREE: Add the bananas to a small mixing bowl and mash bananas with a fork.
STEP FOUR: Add the vegetable oil, vanilla extract, eggs, and light brown sugar to the mashed bananas and stir until combined.
STEP FIVE: Add the banana mixture to the bowl of dry ingredients and mix with a sturdy spatula until combined.
Fold in one cup of the chocolate chips. Do not overmix your batter, or your muffins will be tough.
STEP SIX: Fill each of the muffin cups ¾ full with the banana muffin batter until all 18 liners are filled.
PRO TIP:
For easy scooping, and even distribution, you can scoop the banana chocolate chip muffin batter with a 2-inch cookie scoop or ice cream scoop.
STEP SEVEN: Sprinkle a few of the remaining chocolate chips on top of the muffins.
STEP EIGHT: Bake the banana chocolate chip muffins for 20 to 22 minutes or until a toothpick inserted into the muffin comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your banana chocolate muffins at the lower end of the recommended cooking time.
STEP NINE: Allow your chocolate chip banana muffins to cool completely in the pan before serving.
How To Serve Banana Muffins With Chocolate Chips
Enjoy a moist banana muffin along with a hot cup of coffee, pumpkin spice latte, or homemade hot chocolate. They make the perfect breakfast treat or afternoon snack, especially with the decadent addition of rich chocolate chips.
If you’re looking for a breakfast pairing, a side of sheet pan eggs and bacon would provide a savory contrast to the sweet muffins.
If you’re enjoying these muffins as a dessert, a scoop of vanilla ice cream would perfectly complement the chocolatey goodness.
Our banana bread is one of the best recipes around, while our banana cream cheese muffins have a creamy center that you won’t be able to resist.
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Chocolate Chip Banana Muffins Storage
Muffins are a fantastic snack to have on hand. They are great to grab and go when you are in a rush and will fill little tummies when they appear in a lunchbox. Keep a stash in the freezer, ready to pull out anytime you need.
MAKE AHEAD: If you want to get a head start on your muffins, you can absolutely make them ahead of time.
Simply bake as directed, allow them to cool completely, and store them in an airtight container at room temperature for up to two days.
When you’re ready to enjoy, a quick warm-up in the microwave or oven will restore their just-baked freshness.
ON THE COUNTER: Store any leftover muffins in a Ziploc bag or an airtight container for up to three days.
IN THE FREEZER: The delicious muffins can also be frozen for up to a month stored in an airtight container.
Why We Love This Recipe
IRRESISTIBLE FLAVOR FUSION: These muffins bring together the sweet, comforting taste of ripe bananas with the indulgent richness of chocolate chips. The flavor combination is simply unbeatable, making each bite a delightful experience.
MOIST AND TENDER TEXTURE: Thanks to the bananas, these muffins turn out incredibly moist and tender. They practically melt in your mouth, offering a satisfying contrast to the crunchy chocolate chips.
QUICK AND EASY: This recipe is a breeze to make, making it perfect for both novice and experienced bakers. With simple steps and readily available ingredients, you can whip up a batch of these muffins in no time.
The BEST Banana Chocolate Chip Muffins
The addition of chocolate chips makes this banana muffin recipe a great treat any time of day. Moist and fluffy, with only a handful of simple ingredients, you will be able to whip up a batch of these amazing banana chocolate chip muffins in no time.
Banana Chocolate Chip Muffin Recipe FAQs
Can I eat these banana muffins with chocolate chips warm or cold?
These muffins are best enjoyed at room temperature or slightly warmed in the microwave.
Can I make this banana chocolate chip muffin recipe ahead of time and freeze it?
Yes. You can freeze these muffins for up to a month. Be sure to wrap them well and squeeze as much air as possible out of the freezer bag for the best results.
How ripe should the bananas be for this banana chocolate chip muffin recipe?
Using very ripe bananas will give you the best results and the best flavor. It’s the perfect way to use up those overripe bananas that may have otherwise gone to waste.
Why is my banana muffin hard?
Baking your banana muffins at too high of a temperature can cause them to become hard.
More Muffin Recipes You’ll Love
- Peach Cobbler Muffins
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Best Banana Chocolate Chip Muffins
We think these are the best banana chocolate chip muffins you’ll ever try, with their moist texture and classic combination of banana and chocolate flavors.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 18
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 large bananas, enough for 1 cup of mashed bananas (or 3 medium bananas)
- ½ cup vegetable oil
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ cups semi-sweet chocolate chips, divided into 1 cup and ½ cup
Instructions
- Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.
- Add the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon to a medium bowl. Stir to combine, then set aside.
- Add the bananas to a small mixing bowl and mash them with a fork.
- Add the vegetable oil, vanilla extract, eggs, and light brown sugar to the mashed bananas and stir until combined.
- Add the banana mixture to the bowl of dry ingredients and mix with a sturdy spatula until combined. Fold in 1 cup of the chocolate chips. Do not overmix your batter, or your muffins will be tough.
- Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled.
- Top each muffin with a few of the remaining chocolate chips.
- Bake the banana chocolate chip muffins for 20 to 22 minutes or until a toothpick inserted into the muffin comes out clean.
- Allow your muffins to cool in the pan completely before serving.
Notes
- These muffins freeze really well. Whip up a second batch to freeze for lunch or snacks later.
- I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.
- For easy scooping, and even distribution, you can scoop the banana chocolate chip muffin batter with a 2-inch cookie scoop or ice cream scoop.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your banana chocolate muffins at the lower end of the recommended cooking time.
Nutrition
Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 193mg | Fiber: 2g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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