This delicious Chocolate Chip Banana Muffins recipe comes together in about 30 minutes, all in one bowl, for a quick and easy breakfast or snack that your family will love!
Ingredients Breakdown
Let’s dive into what you’ll need for these scrumptious muffins:
2 1/2 cups all-purpose flour: This is the backbone of our muffins, giving them that nice structure. You can swap half of it with whole wheat flour for a nuttier flavor and added fiber if you like!
1 cup granulated sugar: The sweet stuff! If you’d rather use something like coconut sugar or even honey, just keep in mind that it may change the texture a bit.
2 teaspoons baking powder: This is the key player for giving our muffins that light, fluffy texture.
1/2 teaspoon baking soda: Helps our muffins rise even more and creates that perfectly soft texture we’re after!
1/2 teaspoon salt: Just a couple pinches of salt bring out the sweetness of the bananas and chocolate wonderfully.
1/2 cup unsalted butter (melted and cooled): Now, here’s where the magic happens! Butter adds so much flavor and moisture. You can also use coconut oil if you prefer dairy-free!
2 eggs (room temperature): Helps bind everything together. If you need an egg substitute, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) works like a charm!
1 tablespoon vanilla extract: Adds that warm, cozy flavor that makes everything better.
1 cup whole milk (room temperature): This also helps keep our muffins moist. You could use almond milk or oat milk if you’re looking for a dairy-free option.
2/3 cup mashed banana (about 1-2 regular-sized bananas): You definitely want ripe bananas here; the riper, the sweeter!
1 cup mini chocolate chips: Because who doesn’t love chocolate? Mini chips are just perfect for muffins, but regular ones are fine, too!
How To Make Chocolate Chip Banana Muffins
Mix the Dry Ingredients (5 minutes):
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set this aside. The smell of freshly opened flour, so comforting!Combine the Wet Ingredients (5 minutes):
In another medium-sized bowl, whisk together the melted and cooled butter, eggs, vanilla extract, milk, and mashed bananas. It’s kind of satisfying watching it all blend together, right?Combine Everything (5 minutes):
Pour the dry ingredients into the wet ingredients and gently fold them together until they’re just combined, you want a few streaks of flour remaining! Trust me, over-mixing is the enemy here; it leads to tough muffins!Add the Chocolate (2 minutes):
Now, toss in the mini chocolate chips and fold gently until they’re fully incorporated. You want all those mini gems to be evenly distributed because… chocolate is life!Let it Rest (30 minutes):
Cover the bowl with plastic wrap and let it rest at room temperature. This is crucial! It allows the gluten to relax and the leavening agents to do their thing, which means taller muffins!Preheat the Oven (5 minutes):
When you’ve got about 5 minutes left on the batter resting, go ahead and preheat your oven to 425°F (yes, higher temperature!). Prepare your muffin tin with cups and leave every other spot empty. This little trick helps the muffins rise tall and get that lovely rounded top.Scoop the Batter (5 minutes):
Don’t whisk or fold the batter again after resting, that would ruin everything! Just scoop and plop the batter into the prepared muffin tin, filling each well all the way to the top. If you’re feeling extra indulgent, sprinkle a few more chocolate chips on top!Bake (18-30 minutes):
Pop those beauties into the oven for 8 minutes. Then, without even opening the oven door, reduce the temperature to 350°F and continue baking for another 8-10 minutes for regular-sized muffins or 17-20 minutes for jumbo muffins. You’ll know they’re done when a toothpick inserted in the center comes out clean.Cool Down (20 minutes):
Let the muffins cool in the pan for about 20 minutes before inverting them onto a cooling rack. You want to enjoy them slightly warm!
If you loved this recipe, be sure to check out my Chocolate Chip Cookie!
Why These Chocolate Chip Banana Muffins Work
Cooking’s all about the process, and this recipe nails it every time! Here’s why you’re going to love these muffins:
Quick & Easy
It comes together in under 30 minutes like, seriously quick! You can literally mix, toss in the oven, and have a delightful treat ready before you know it.
Comfort Food
These muffins are loaded with tons of flavor! The sweetness from the bananas, the richness from the chocolate, it’s that warm hug you need on a busy day. They’re basically muffins made from love.
Customizable
Just take a moment to appreciate how versatile this recipe is! Throw in some nuts if you have them, swap chocolate chips for raisins, or add spices like cinnamon for that extra kick. The world (or your kitchen!) is your oyster here!
Make-Ahead Friendly
You can make a double batch and keep them in the freezer! Just thaw them at room temperature or pop them in the microwave for 20-30 seconds, and you’ll have a quick snack anytime!
Budget-Friendly
Uses affordable, everyday ingredients. You probably already have most of these things in your pantry, right? It’s a win-win!
Serving and Storage Tips
Serving Suggestions
These muffins are perfect on their own, maybe with a cup of coffee or a glass of milk! You can also serve them with a dollop of yogurt on the side for a delicious breakfast treat.
How Long They Keep
If stored in an airtight container at room temperature, they will keep for about 3-4 days. If you want them to last a bit longer, store them in the fridge for up to a week.
Reheating Instructions
To reheat, simply pop them in the microwave for about 20-30 seconds. They’re best enjoyed warm when the chocolate is still a little gooey. Oh, and don’t forget, you can also enjoy them cold if you prefer! They’re that good!
Freezer Friendly
Absolutely! Freeze them before baking, just scoop the batter into the muffin tins, cover and freeze. When you’re ready to bake, just pop them into the oven (no need to thaw) and bake a bit longer.
Happy baking! I can’t wait to hear how these Chocolate Chip Banana Muffins turn out for you. Let me know in the comments below your favorite variations, or how your family enjoyed them! And for more recipes, follow us on Pinterest.
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Chocolate Chip Banana Muffins
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and easy recipe for delicious chocolate chip banana muffins that your family will love!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted and cooled)
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup whole milk (room temperature)
- 2/3 cup mashed banana (about 1–2 regular-sized bananas)
- 1 cup mini chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl, whisk together the melted butter, eggs, vanilla, milk, and mashed bananas.
- Pour the dry ingredients into the wet ingredients and gently fold until just combined.
- Add the mini chocolate chips and gently fold until evenly distributed.
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- Preheat the oven to 425°F and prepare the muffin tin.
- Scoop the batter into the muffin tin, filling each well to the top.
- Bake for 8 minutes, then reduce the oven temperature to 350°F and continue baking for another 8-10 minutes.
- Let the muffins cool in the pan for 20 minutes before transferring to a cooling rack.
Notes
These muffins are freezer-friendly and can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg