Banana Chocolate Chip Muffins
As an amazon associate I earn from qualifying purchases.
Banana chocolate chip muffins recipe that bakes up so moist and soft! Tender as can be with lots of good banana flavor & melty chocolate!
Today I’m sharing my best banana chocolate chip muffins recipe!
I love these for a quick, grab-and-go breakfast or snack.
Mix up a big bowl of batter and your whole family can enjoy them all week long!
They bake up moist and flavorful, just sweet enough, with a rich, creamy banana taste and plenty of melty chocolate.
For more great muffin recipes, be sure to check out our zucchini muffins, lemon poppy seed muffins, and cranberry orange muffins.
Table of Contents
- What are banana chocolate chip muffins?
- Why this is the best chocolate chip banana muffins recipe
- What do banana chocolate chip muffins taste like?
- Ingredients
- Special equipment
- How to make chocolate chip banana muffins
- How to serve chocolate chip banana muffins
- Expert tips
- Frequently asked questions
- A few more of my best banana recipes
What are banana chocolate chip muffins?
This is a recipe for banana bread muffins with chocolate chips added. The combination of creamy banana and dark chocolate is truly scrumptious!
Why this is the best chocolate chip banana muffins recipe
- Tastes amazing: These bake up just sweet enough with lots of tropical banana flavor and melty chocolate in every bite.
- Few ingredients: Made with a handful of pantry staples.
- Easy to make: Perfect for a beginning baker and you’ll only dirty up one bowl!
- Perfectly shaped: These bake up moist and tender, tall and puffy with a domed top. Just like you’d get in a fancy bakery!
What do banana chocolate chip muffins taste like?
As you might expect, these muffins taste like really good banana bread with dark chocolate chips added.
Ingredients
Flour: All-purpose flour gives structure and strength to these muffins. If you want to sub all or some of the flour with a whole grain flour, you can. You just might want to use a little less. You can also swap in a gluten-free flour blend that subs 1:1.
Sugar: Granulated sugar sweetens the muffins slightly but also keeps them moist and helps them to brown. Swap in another kind of sweetener if you like. As long as it can sub 1:1 it should work just fine.
Baking soda: Baking soda combines with the natural acid in the yogurt to make the muffins rise sky-high. Make sure you’re using baking soda, not baking powder.
Salt: Balances all the flavors and helps carry them. I like kosher salt best because it’s cheap, easy to source, and doesn’t contain any bitter-tasting additives like iodine.
Chocolate: I prefer semi-sweet chocolate chips, but you can use any kind! Milk chocolate would be really good too, and so would white chocolate chips.
Butter: Keeps the muffins moist and adds flavor and richness. Use a plant-based butter product if you like!
Bananas: The more ripe your bananas are, the sweeter they will taste and the more liquid your batter will be.
Eggs: Use large chicken eggs or a plant-based substitute. It’s best if they are at room temperature, although I don’t find this to be too critical.
Yogurt: Works together with the baking soda to leaven the muffins, and also keeps them moist. If you don’t have plain, unsweetened Greek yogurt, you can use sour cream instead.
Vanilla: Adds a sweet aroma that complements the banana flavor.
Special equipment
- Measuring cups and spoons: Follow my guide on how to measure ingredients.
- Bowl: You’ll need a large mixing bowl in which to make the batter.
- Silicone spatula: For stirring everything together and getting every last bit of batter out of the bowl!
- Blender: I use my stick blender but any kind of blender will work! Or just mash everything together with a fork.
- Scoop: A 1/4-cup trigger scoop ensures all your muffins will be the same size, and therefore bake in the same amount of time.
- Non-stick spray: So the muffins come out of the pan easily. You could also use paper liners, if you like.
- Muffin pan: Use a standard-sized metal muffin pan. If you only have ceramic, you may need to adjust the bake time. The wells of the muffin pan will be very full.
How to make chocolate chip banana muffins
This easy recipe comes together in 4 simple steps.
Step 1: Combine the dry ingredients
Flour, sugar, baking soda, and salt go into the bowl, along with a few generous handfuls of chocolate chips. Give these ingredients a quick stir just to get them combined.
Then make a well in the center for the liquids.
Step 2: Combine the liquid ingredients
Puree the bananas with the melted butter, eggs, Greek yogurt, and vanilla extract.
Step 3: Mix up the batter
Then pour the the mixture into the well you created and stir it all together until just barely combined. It’s totally fine if there are a few streaks or lumps of flour.
Step 4: Portion and bake
Scoop the batter into the wells of your muffin pan. Do your best to divide the batter equally between all 12 wells.
The wells will be very full!
How to serve chocolate chip banana muffins
These can be enjoyed warm, cold, or at room temperature.
They’re great for breakfast, brunch, as an afternoon snack, or for dessert.
I really like them just as-is, but they’re also really good split, toasted, and spread with butter, honey butter, jam, marmalade, or apple butter.
Expert tips
Reserve some of the chocolate: It’s nice to sprinkle a few chocolate chips on top of the muffins before baking them, for a pretty garnish.
Don’t overmix: If you stir the batter a lot, you could end up with tough muffins.
Don’t overbake: Overbaked muffins could come out dry. Flip the oven light on and keep an eye on them as they bake. When they’re starting to go golden around the edges, crack the door and slide your hand in for a feel. If they feel springy, give them the toothpick test. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Cool in the pan: Leave the muffins in the pan to cool. This will help them to stay moist!
Frequently asked questions
A lot of this will depend upon your bananas.
If they aren’t real ripe your batter may be on the thicker side. It’s actually best if it’s quite thick. This will help the muffins to rise straight up instead of puddling flat over the muffin pan.
If you think your batter is too thick, just keep stirring! After a few more strokes it should come together.
If it doesn’t, go ahead and dribble in a few drops of milk to moisten things up.
Very ripe bananas could result in a batter that is too thin. Feel free to sprinkle in up to 1/2 cup more flour, if needed.
Feel free to add any flavor-enhancing ingredients you like!
Chopped nuts or pretzels, small candies (such as m&m’s), dried fruit, or interesting spices such as cinnamon, chai, almond extract or coconut extract could be really delicious!
Cover these muffins loosely with plastic wrap and they should keep in their pan for a day or two at room temperature.
Or, pop them into a zip-top bag and stash them in the fridge or freezer. They should last a week or two in the fridge; several months in the freezer.
Thaw them at room temp or in the fridge, and reheat for a few seconds in the microwave or wrap them in foil and place them in a warm oven until heated through.
One muffin is equal to one serving.
The nutritional info below is for one muffin, or 1/12th of the whole batch. It does not include any additional ingredients or spreads.
A few more of my best banana recipes
As an amazon associate I earn from qualifying purchases.
Banana Chocolate Chip Muffins
Ingredients
- 2 3/4 cups (343.75 g) all-purpose flour
- 3/4 cups (150 g) granulated sugar
- 1 teaspoon (4 g) baking soda
- 1/2 teaspoon (3 g) kosher salt
- 12 ounces (340.2 g) chocolate chips, divided
- 1/2 cup (113.5 g) unsalted butter, melted and cooled slightly
- 3 (354 g) bananas, ripe
- 3 tablespoons (45 g) plain, unsweetened Greek yogurt, (sour cream may be substituted)
- 2 (88 g) eggs, (large)
- 1 teaspoon (4 g) vanilla extract
Instructions
- Preheat the oven to 425 degrees F and line a muffin pan with papers (or mist it with non-stick spray).
- Place the flour, sugar, baking soda, salt, and most of the chocolate chips in a large bowl and whisk to combine.
- Make a well in the center of the dry ingredients.
- Puree the melted butter, bananas, sour cream, eggs, and vanilla together and pour the mixture into the well.
- Fold the liquid into the dry ingredients in as few strokes as possible, until just barely combined.
- Divide the batter equally between all 12 wells of the pan (the wells will be very full).
- Sprinkle the remaining chocolate chips on top, for garnish.
- Bake for 5 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F and continue to bake until the muffins are springy in the centers (approx. 14 to 18 minutes). A toothpick inserted in the thickest part should come out clean.
Thanks! My kids loved this! I blinked and they were gone!
Thanks for the review, Andy! We’re so glad that your kids loved these!