Banana Chocolate Chip Muffins

April 7, 2023

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Fluffy and moist muffins with fresh bananas and filled with chocolate chips. Serve these warm for breakfast or a snack and they’ll be the best thing you’ve had all day. It’s super easy to make as well since it’s made with all easily accessible kitchen ingredients.

These muffins are so simple to make and only needs a few ingredients from your kitchen, a lot of which you probably already keep on hand. You can mix these within 5 minutes and have them baked for 20 minutes—that’s the beauty of this easy muffin recipe. It’s almost like combining banana bread and chocolate chip muffins and creating a top tier breakfast or snack. There’s just nothing better than a warm muffin oozing with chocolate chips and pairing a hot glass of tea, coffee, or even cold milk!

How to make Banana Chocolate Chip Muffins

Of course, you can add some cinnamon to this or cocoa powder to make it a double chocolate banana muffin. It’ll probably make it so much better. (Full ingredient amounts and complete instructions are available in the recipe card down below).

All-Purpose Flour, Baking Soda, Salt: The dry ingredients necessary for the muffins. These help it rise to get that craveable muffin top.
Granulated Sugar, Egg, Melted Butter, Vanilla Extract: The wet ingredients for the batter! No dairy is needed (other than chocolate chips, but you can use dairy-free chocolate).
Ripe Bananas & Chocolate Chips: The main ingredients that makes this the ultimate banana chocolate chip muffin recipe!

Preheat the oven to 375F. Line a muffin pan with muffin liners, or spray the pan with nonstick spray. Whisk together the flour, baking soda, and salt. This will help the muffins become fluffy! Whisk in the chocolate chips. Using a stand mixer with a paddle attachment or a hand mixer, combine together the sugar, bananas, egg, butter, and vanilla on medium speed until the bananas are mixed in with very few lumps remaining. Slowly add the dry ingredients to the mixing bowl as its mixing at low speed. The batter will still look a little wet, and that’s ok! Fill the muffin liners with the batter, leaving a tiny bit of space on top. Top with extra chocolate chips, if desired. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes before transferring to a wire rack to cool completely.

Tips & FAQs

Storage: Keep in a ziploc bag or container on the counter at room temperature for up to 5 days.
Variations:
- Replace 1/3 cup of the flour for quick oats.
- Add 2 tbsp of chunky or creamy peanut butter when mixing the wet ingredients together.
- Replace the chocolate chips with mini chips, peanut butter chips, or white chocolate chips.
- Add 1/2 cup of chopped walnuts or pecans. Add some raisins too.
- Add 1/2-3/4 tsp of cinnamon to the batter.
Different Muffin Sizes:
- For Mini Muffins: Bake for 14-16 minutes.
- For Jumbo Muffins: Bake for 20-22 minutes.
What if my bananas aren’t ripe enough? If your bananas are not quite 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.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 12 muffins

Author Dani Bayer

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

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