These Banana Chocolate Chip Muffins are moist, fluffy and so delicious! These muffins combine the natural sweetness of ripe bananas with rich, gooey chocolate chips, creating a delightful treat that’s perfect for breakfast or a snack!
Looking for the best banana recipes in the bunch? Check out my Banana Split Dessert, Banana Bread and this yummy Banana Bread Coffee Cake!
Banana Chocolate Chip Muffins Recipe
Sometimes you just want to be a little indulgent in the mornings and chocolate for breakfast? Sign me up! What is it about banana and chocolate that just tastes so amazing? And in a grab and go muffin format? Even better. These muffins are more dense than traditional muffins, but don’t worry – they’re still fluffy and delicious.
The bananas give them a filling texture and consistency that will keep you full through the morning. So simple and quick to make, you can have these banana chocolate chip muffins ready in just 30 minutes!
Perfect for breakfast, an afternoon snack, or an after dinner dessert with vanilla ice cream on the side. One bite and you’ll be craving these chocolate chip banana muffins all day, trust me. Serve these up with a nice, tall, glass of ice cold milk for the most perfect combination!
Incredibly easy to make, this banana chocolate chip muffin recipe is just the thing for those ripe bananas on your counter! Wake up to something wonderful with a fresh batch of these sweet muffins!
Why You’ll Love This Recipe
I can’t get enough of these Banana Chocolate Chip Muffins and I know you’re going to love them as much as I do!
- Texture and Taste. Soft and moist muffins that are similar in texture to banana bread but with chocolate and in an easier to eat form, bursting with banana and chocolate flavors!
- Grab and Go. If you’ve got a busy morning, these chocolate chip banana muffins are great to make on a lazy Sunday morning so they’re ready for you as a quick breakfast as you run out the door on Monday.
- Versatile. You can easily swap out ingredients to make them sweeter, switch the chocolate, add nuts or make them gluten free!
What You’ll Need
With just a few pantry staples, you can have delicious Banana Chocolate Chip Muffins in just half an hour! As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
- milk – I like to use whole milk in this recipe but feel free to switch to your preference.
- canola oil – Vegetable oil can be substituted.
- eggs – Two eggs will give you the perfect light and fluffy muffin.
- vanilla extract – Just a dash for flavor and warmth.
- bananas – Mashed, really ripe bananas are the key to this recipe. They add moistness, sweetness and flavor.
- sugar – White granulated sugar is what I use.
- flour – Just regular all purpose works best.
- baking powder – This will be our leavening agent to make our muffins rise.
- chocolate chips – I like semi sweet chocolate chips in this recipe.
How To Make Banana Chocolate Chip Muffins
This muffin recipe comes together quickly and easily! Make sure to scroll down to the printable recipe card with the complete instructions at the end of this post. Let’s take a quick look at how to make these muffins:
- Preheat your oven to 350°F. Line a muffin pan with 12 liners or grease the tin and set aside.
- Add the milk, oil, eggs, and vanilla extract in a large mixing bowl. Beat or whisk until thoroughly combined. Add in the mashed bananas and beat once more.
- Pour in the sugar and beat until incorporated.
- Combine the baking powder and flour in a smaller bowl. Mix well.
- Fold in the flour mixture to the banana mixture until almost combined.
- Fold in the chocolate chips and mix until all the flour has been incorporated. Be careful not to over mix.
- Fill each muffin liner ⅔ of the way full. Bake for 20 minutes.
- Let cool slightly and enjoy!
Storage Information
- Storage: Store in an airtight container for up to 3 days.
- Freezing: These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
Frequently Asked Questions
How do I know when the muffins are done baking?
Simply insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done.
Can I freeze these muffins for meal prepping?
Sure! Once baked, let the muffins cool completely. Transfer to a freezer safe container and store for up to 3 months. Thaw on the counter for a couple hours and you’re good to go! You could also try popping these in the microwave from the freezer for a quicker alternative.
What can I use instead of vegetable oil?
Substitute with canola oil, melted butter, coconut oil or even applesauce for a healthier option.
How ripe should the bananas be for this recipe?
Very ripe! You want to use bananas with brown spots as it ensures sweetness and moisture in the muffins.
Trish’s Tips and Tricks
- Try different flavored chips in these muffins! Milk chocolate, dark chocolate, white chocolate or butterscotch chips would be delicious options!
- Ripe bananas will give you sweeter and more flavorful muffins.
- Add nuts for an extra crunch! Walnuts, pecans, almonds and pistachios would all be delicous.
- Don’t over mix the batter! Just fold in the flour and chocolate chips just until combined.
- Use an ice cream scoop or large cookie scoop to ensure evenly sized muffins.
More Muffin Recipes
- Strawberry Muffins
- Cinnamon Sugar Donut Muffins
- Pumpkin Cream Cheese Muffins
- Raspberry Lemon Muffins
- Morning Glory Muffins
Banana Chocolate Chip Muffins
Equipment
Ingredients
- ¾ cup milk I used whole milk but any milk can be used
- ¾ cup vegetable oil or canola oil
- 2 large eggs room temperature
- 1½ teaspoons vanilla extract
- 3 bananas very ripe, mashed
- 1 cup granulated sugar
- 1¾ cups all purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips or milk chocolate or dark chocolate chips
Instructions
- Line a muffin tin with 12 parchment liners, set aside. Preheat the oven to 350°F.
- In a large mixing bowl, whisk together milk, vegetable oil, eggs and vanilla extract. Add the mashed bananas and whisk again until fully combined.
- Whisk in the granulated sugar until combined.
- In a separate bowl, whisk together the all purpose flour, baking powder and salt.
- Add the flour mixture to the wet mixture and fold until nearly combined.
- Add the chocolate chips and fold in until you can no longer see white streaks of flour, being careful not to over mix.
- Divide the muffin batter evenly between the muffin liners (they should be about two-thirds full).
- Bake for 18 to 22 minutes or until an inserted toothpick comes out with just a few moist crumbs. Remove from the oven and let cool slightly before enjoying.
Notes
- Storage: Store in an airtight container for up to 3 days.
- Freezing: These muffins freeze well. Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave briefly.
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