Packed with chocolate chips and fresh bananas these chocolate chip banana muffins are a flavorful and tasty option for breakfast, as a snack, or for dessert.
Our favorite banana bread is this very simple 4 Ingredient Banana Bread recipe. You can easily mix in milk chocolate chips, peanut butter, and nuts!
Why You'll Love This Recipe
Here are a few recipes why you'll love this banana chocolate chip muffin recipe:
- Quick to prepare - these banana muffins are quick to make and perfect for busy mornings.
- Simple ingredients - These homemade muffins take very simple ingredients to make.
- Delicious banana flavor - These banana muffins are made with overripe bananas which produces the best flavor in banana baked goods.
Ingredients
- all-purpose flour
- baking soda
- ground cinnamon
- salt
- mashed bananas - The best bananas to use are bananas that have brown spots on the peel have a higher sugar content so the browner the better!
- unsalted butter, melted
- granulated sugar
- large egg
- vanilla extract
- semisweet chocolate chips
How to Make Chocolate Chip Banana Muffins
- Preheat oven to 425°F. and grease a 12-cup muffin tin with baking spray or line the muffin pan with muffin liners.
- In a medium bowl, combine flour, baking soda, ground cinnamon, and salt. Set aside.
- In a microwave-safe bowl, melt the butter.
- Pour the melted butter into a large bowl and beat in the melted butter, granulated sugar, and egg.
- Beat in the mashed bananas and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently stir in the chocolate chips.
- Fill the muffin tins ¾ of the way full and bake in the preheated oven at 425° for 5 minutes.
- Reduce temperature to 375° and bake for an additional 13 minutes. Do not open the oven during this time.
- Check the center of the muffins with a toothpick. Only moist crumbs should be left on the toothpick.
- Remove the muffins from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
TIP
For the best results, use over-ripe bananas as they produce a higher sugar content and maximum banana flavor. Black bananas create the best banana muffins and produce the overall best results.
Substitutions
Chocolate - For a richer chocolate flavor, opt for dark chocolate chips or chunks. Mini chocolate chips are also a great substitution.
Egg - For an egg-free version of banana muffins, use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water to create a flax egg or use an egg replacer found in your local grocery store.
FAQ's
Can I make chocolate chip banana muffins gluten-free?
What can I use instead of eggs in banana muffins?
Can I use frozen bananas for making muffins?
Can I add nuts to my banana muffins?
RELATED
Chocolate Chip Banana Bread is a simple bread recipe that is perfect to make ahead of time and to even freeze!
These Banana Caramel Muffins are tender, moist, and packed with banana flavor. They also have a caramel icing drizzle on top of the muffins.
📖 Recipe
Chocolate Chip Banana Muffins
Equipment
Ingredients
- 1 ½ cup bananas - ripe, about 3 medium bananas
- ⅓ cup unsalted butter - melted
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 425°F. and grease a 12-cup muffin tin with baking spray or line the muffin pan with muffin liners.
- In a medium bowl, combine flour, baking soda, ground cinnamon, and salt. Set aside.
- In a microwave-safe bowl, melt the butter.
- Pour the melted butter into a large bowl and beat in the melted butter, granulated sugar, and egg.
- Beat in the mashed bananas and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Gently stir in the chocolate chips.
- Fill the muffin tins ¾ of the way full and bake in the preheated oven at 425° F for 5 minutes.
- Reduce temperature to 375°F and bake for an additional 13 minutes. Do not open the oven during this time.
- Check the center of the muffins with a toothpick. Only moist crumbs should be left on the toothpick.
- Remove the muffins from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
amy liu dong says
I loveeeeee this recipe! It is so easy to make and the taste is so delicious!
I will make another batch of it for my kid's afternoon snacks.
Thanks for sharing your good recipe!