Banana Chocolate Chip Muffins Recipe | Moist & Easy Muffins with Ripe Bananas and Chocolate Chips
These Banana Chocolate Chip Muffins are soft, fluffy, and bursting with rich banana flavor and melty chocolate chips in every bite. Made with ripe bananas and pantry staples, they’re the perfect way to use up overripe fruit and whip up a quick breakfast, snack, or lunchbox treat. Moist, lightly sweet, and freezer-friendly, these muffins are a family favorite that’s easy to make and even easier to love.
Equipment
- Muffin tin (12-cup)
- Mixing bowls (2)
- Whisk or fork
- Measuring Cups and Spoons
- Spatula
- Paper liners or nonstick spray
Ingredients
- 3 ripe bananas, mashed
- ½ cup melted butter or oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Optional Add-ins:
- ¼ cup Greek yogurt or sour cream
- ½ tsp cinnamon or pinch of nutmeg
- ½ cup chopped walnuts or pecans
- Coarse sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin or grease with nonstick spray.
- In a large bowl, mash bananas. Add sugars, eggs, vanilla, and melted butter. Whisk until smooth.
- In a separate bowl, whisk flour, baking soda, and salt.
- Add dry ingredients to wet mixture. Stir gently until just combined.
- Toss chocolate chips in a little flour, then fold into batter.
- Divide batter evenly into muffin cups (¾ full).
- Sprinkle coarse sugar on top if desired.
- Bake for 18–22 minutes, until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to wire rack.
Notes
- Use overripe bananas for best flavor and moisture.
- Don’t overmix—this keeps muffins light and tender.
- Store in airtight container at room temp for 3–4 days, or freeze for up to 3 months.
- Reheat in microwave for 15–20 seconds to refresh.
- Customize with dairy-free, gluten-free, or vegan swaps.