My whole family loves these banana chocolate chip muffins! They’re soft, fluffy, sweet and loaded with chocolate chips.
Why You’ll Love these Banana Chocolate Chip Muffins
My kids love muffins, and honestly, I do too! I bake a batch almost every week to pack in lunchboxes, enjoy for breakfast or grab for a quick snack. These banana chocolate chip muffins have been my go-to recipe for the past few months; we just can’t get enough of them!
These are a bit sweeter than my usual Healthy Banana Muffins, since they’re made with brown sugar instead of honey. Other than mashing the banana (which I find so easy to do on a plate), this is an easy, no fuss, one bowl muffin recipe. You can bake these in a regular muffin tin or make mini muffins, which are perfect for packing in lunchboxes or grabbing for a bite-size snack. I’ve been keeping a stash of them in our freezer, and they are so convenient to have on hand.
Ingredient Notes
- Butter: Makes the muffins moist and flavorful.
- Banana: For the best sweet banana muffin flavor, use bananas that are very ripe. Brown spotted peels is what we want.
- Brown Sugar: For sweetness and moisture. Using brown sugar rather than granulated makes these muffins extra moist and adds a caramel-like flavor.
- Egg: An egg provides structure and helps the muffins to rise.
- Salt, Cinnamon and Vanilla: These bring delicious flavor to these chocolate chip banana muffins. Don’t skip them!
- Baking Soda & Baking Powder: These make the muffins rise as they bake.
- Flour: All-purpose flour works great in this recipe, or you can use whole wheat flour.
- Chocolate Chips: I usually use dark (bittersweet) chocolate chips in these. You could also use semi-sweet or milk chocolate, or mini chocolate chips. In my Chocolate Chip Muffins, I use a combination of regular and mini sized.
Find the full recipe with ingredient amounts below.
How to Make Banana Chocolate Chip Muffins
Plus, my best tips for making them!
Make the muffin batter. Whisk together the melted butter, mashed banana and brown sugar. Then whisk in the egg and vanilla. Add the cinnamon, baking soda, baking powder and salt to the bowl and whisk until well combined. Finally, mix in the flour and chocolate chips with a rubber spatula until just combined.
Scoop and bake. Scoop the batter into a greased muffin tin, filling each well about ⅔ full. A trigger-style ice cream scoop makes this quick and easy. I like to press a few extra chocolate chips into the tops of the muffins before baking. Bake at 375° F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
See my notes in the recipe card below for tips on storing and freezing your muffins!
Recipe Tips
- Spoon and level your flour (fluff the flour in the container, then lightly spoon it into the measuring cup and level it off), or use the weight measurements provided in the recipe below to get the most accurate measurements. Plus, you’ll have less dishes to wash if you use a kitchen scale instead of measuring cups!
- You can use frozen bananas in this muffin recipe. Freezing bananas for later is a great option if you have ripe bananas on your counter but you aren’t yet ready to bake with them. Peel, then freeze the whole bananas for up to 3 months in an airtight container. When you’re ready to bake with them, thaw the frozen bananas at room temperature (this will take a few hours), drain off any excess liquid, then mash and use in your muffin batter.
- Make mini muffins by baking the batter in a mini muffin pan. I bake mini muffins at 350° F for 10-12 minutes. They’re the perfect size for kids’ lunchboxes!
Try These Muffin Recipes Next
Here are a few more of my very favorite muffin recipes for you to try:
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Banana Chocolate Chip Muffins
Ingredients
- ⅓ cup (75g) unsalted butter
- 1 ¼ cups (295g) mashed ripe banana, about 3 medium bananas
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups (180g) all-purpose flour, or white whole wheat flour
- ¾ cup (140g) chocolate chips, plus more for tops of muffins
Instructions
- Preheat oven to 375° F. Spray a muffin tin with cooking spray. (I use a nonstick muffin pan and lightly spray it with coconut oil spray.)
- Place the butter in a large mixing bowl and melt in the microwave. (Or you can melt it in a pan on the stove and then transfer to a large mixing bowl.)⅓ cup (75g) unsalted butter
- To the bowl with the melted butter, add the mashed banana and brown sugar. Whisk until well combined. Whisk in the egg and vanilla.1 ¼ cups (295g) mashed ripe banana, ½ cup (100g) packed light brown sugar, 1 large egg, 1 ½ teaspoons vanilla extract
- Add the cinnamon, baking soda, baking powder and salt to the bowl and whisk until well combined.1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Add the flour and mix it in with a rubber spatula until just combined. Then gently mix in the chocolate chips; do not over-mix the batter.1 ½ cups (180g) all-purpose flour, ¾ cup (140g) chocolate chips
- Scoop the batter into the greased muffin tin, filling each well about ⅔ full. Optional: Press a few extra chocolate chips into the tops of the muffins.
- Bake at 375° F for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean (except for possibly melty chocolate).
- Let muffins cool in the pan for 10 minutes and then remove to a wire rack. Serve warm or at room temperature.
Notes
- Bananas: Use very ripe bananas for the most sweetness and the best banana muffin flavor.
- Mini Muffins: You can bake these as mini muffins in a mini muffin pan. Bake mini muffins at 350° F for 10-12 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days. Line the bottom of the container with a paper towel to absorb excess moisture and keep the muffins fresher.
- To Freeze: Once completely cool, freeze muffins in an airtight container for up to 3 months. Thaw at room temperature or using the defrost setting of a microwave.
