These banana chocolate chip muffins are so soft and tender that you’ll keep coming back to them for breakfast or a snack! A simple baking trick helps these muffins to bake tall and lofty while keeping their insides deliciously dense and flavorful.
It’s the simple things in life that make it special, and these muffins are one of them. They’re an easy, classic treat that anyone can bake! Plus, there’s nothing as comforting as a homemade muffin with a cup of coffee (looking at you, strawberry crumble muffins and pumpkin chai doughnut muffins).
Much like with my coffee cake muffins or plain banana bread muffins, we love to have a batch of these banana chocolate chip muffins on hand weekly for a grab-and-go breakfast or special snack, and it brings a smile to my face to see how much everyone enjoys them!
Why You Will Love This Recipe
- The perfect flavor combo. You’ll love the pairing of sweet, ripe bananas and chocolate chips.
- It’s super quick and easy. A quick-mix batter that comes together in 10 minutes or less, and takes only 20 minutes to bake! (Psst: my lemon poppy seed muffins and sourdough blueberry muffins are quick and easy too!)
- It makes the perfect breakfast or snack. Store these muffins on the counter and grab them for a delectable treat whenever you’re hungry! Whip up these breakfast egg and cheese muffins and you’ll have a complete grab-and-go breakfast.
Table of Contents
Ingredients & Substitutions
- Bananas: You’ll want to use the most overripe bananas you can find in this recipe! If the peels are black, that’s perfect, but you can also use speckled bananas with great results. If you have a lot of extra bananas, you’ll definitely want to make my chocolate banana bread too!
- Chocolate Chips: Use whatever type of chocolate chips (or chunks) that you like the best. I recommend semisweet, but dark chocolate would work beautifully too! While you’re at it, consider mixing in some walnuts, or nuts of any kind. If you’re a big chocolate chip fan, don’t miss my chocolate chip banana bread…it’s wonderful.
- Cinnamon: Banana bread is great as-is, but adding a touch of cinnamon brings out the warmth of the bananas and chocolate and just makes the flavors sing. Use either Ceylon or Saigon cinnamon for a wonderful flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Dairy Free Version: Swap the melted butter for an equal volume of neutral flavored oil, and use dairy-free chocolate chips.
- Vegan Version: Use oil instead of melted butter, vegan chocolate chips instead of regular, and two flax eggs instead of chicken eggs. (To make two flax eggs, stir together 2 tablespoons of ground flaxseed with 5 tablespoons of water and let the mixture sit for 5 minutes, or until thickened.) See my vegan banana bread recipe for more info.
- Gluten Free Version: Swap the all-purpose flour with your favorite measure-for-measure gluten free flour, such as Bob’s Red Mill or King Arthur Flour. You might want to try my gluten free and vegan oat flour banana bread as well!
Professional Tips
- What’s the secret to getting tall, bakery-style muffins? Bake them at a higher temperature initially, then decrease the temperature to finish. The higher heat will help the muffins rise quickly, and the lower temperature will allow them to finish baking without burning. I suggest baking the muffins at 425°F for 5 minutes, then reducing the temperature to 350°F for the remaining 15-18 minutes. So easy!
- Want to make these muffins at a moment’s notice but don’t have overripe bananas on hand? Let a bunch of bananas get overripe, then peel and freeze them for up to 2 months. Whenever you’re ready to bake banana muffins or bread, thaw however many bananas you need and use them in your recipe. Try this trick in these banana bars with cream cheese frosting too!
- Stir the batter gently, and avoid overmixing. This prevents a tough, rubbery result!
How to Make Banana Chocolate Chip Muffins
Use these instructions to make the perfect banana chocolate chip muffins every time! Further details and measurements can be found in the recipe card below.
Step 1: Prep the oven and pan. Preheat the oven to 425°F and line a standard muffin tin with 12 paper liners.
Step 2: Mix the dry ingredients. Combine flour, white and brown sugars, baking powder, baking soda, salt, and cinnamon until combined.
Step 3: Stir together the wet ingredients. Pour the mashed bananas, melted butter, eggs, and vanilla extract into a separate bowl and stir until blended.
Step 4: Finish the batter. Add the wet ingredients to the dry ingredients and stir gently until just combined; there shouldn’t be any lumps or streaks of the flour mixture. Mix in the chocolate chips.
Step 5: Divide and bake. Fill the prepared muffin cups with the batter; they’ll be quite full. Top each one with extra chocolate chips, then bake at 425°F for 5 minutes. Lower the oven to 350°F and bake for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and enjoy. Let the muffins cool in the pan for 5 minutes, then remove them from the pan and let them cool completely on a wire rack. Enjoy!
Recipe FAQs
Yes, you can! This is actually one of my favorite tips: freeze peeled overripe bananas in a bag so they’re ready for whenever you want to make banana bread or muffins. Simply thaw, mash, and use in your recipe!
Start baking the muffins at a higher temperature to encourage them to rise quickly, then lower the oven temperature so they can finish cooking through without burning. I recommend baking the muffins at 425°F for 5 minutes, then finish them at 350°F for 15-18 minutes, or until a toothpick inserted into the centers of the muffins comes out clean.
These muffins will keep at room temperature for up to 3-5 days if they’re sealed in a plastic bag or airtight container. For longer storage and better freshness, freeze the muffins instead wrapped well with plastic wrap.
Let the muffins cool completely, then transfer them to a resealable plastic freezer bag and freeze for up to 3 months. To serve, remove the muffins from the bag and let them warm up at room temperature.
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If you enjoyed this recipe, please leave a star rating and let me know how it goes in the comments below! I love hearing from you and your comments make my day!
Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups ripe bananas, mashed, about 3 bananas
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips, plus more for topping
Instructions
- Heat oven to 425°F. Line 12 standard muffin cups with paper baking liners.
- Whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt and cinnamon in a large bowl.
- Use a spatula or wooden spoon to mix mashed bananas, melted butter, eggs and vanilla extract in a medium bowl until combined.
- Pour the banana mixture into the flour mixture and whisk until just combined; batter will be slightly lumpy. Stir in the chocolate chips.
- Divide batter evenly among prepared muffin cups; the cups will be quite full. Top each cup with a few more chocolate chips as desired.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and bake for 15-18 minutes, or until the tops of the muffins are golden-brown and a toothpick inserted in the centers comes out clean.
- Cool muffins in pan for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Yield: 12 muffins
- Storage: Store leftover muffins covered at room temperature for up to 3 days, or freeze them in a plastic bag for up to 3 months.
- Recipe adapted from Preppy Kitchen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Before You Go
I hope you enjoyed this easy banana breakfast muffin recipe. Check out our other delicious and easy muffin and quick bread recipes!
These are the best banana muffins I’ve made in a long time. I added some walnuts because I’m a sucker for banana chocolate, and walnut go figure chunky monkey is my favorite ice cream!
I’ll be honest, I needed a serious boost before heading to the gym and these muffins were exactly it. The recipe was quick enough that I could throw everything together before my morning workout, and I loved how the bananas made the batter so easy to mix. Fresh out of the oven, warm with melty chocolate chips, they were the perfect pick-me-up!
Taste great, but needed way more than 15 additional minutes at 350. I put mine in at 425 for 5 minutes, reduced the temp to 350 for 15 and checked them. No where near ready. Put them in for 8 more minutes and raised temp to 375. The last two minutes they baked at 375 and needed 2 additional minutes. I would suggest 425 for 10 minutes and 350 for the remained time until done. Otherwise though, recipe is great!
It looks awesome. Thanks for sharing this recipe.