Soft, moist, and delicious banana chocolate chip muffins! We have been using and loving this recipe in our home for actual YEARS now and they never miss.
These muffins are the perfect way to use up ripe bananas and turn them into a delicious breakfast or snack. They’re so incredibly easy to make and use simple pantry ingredients that you likely already have on hand!
Here are a few more reasons why we love these banana chocolate chip muffins:
There are no fancy ingredients, and everything you need to make these muffins is probably already in your kitchen & pantry.
The batter takes less than 10 minutes to put together.
They keep well and can be frozen for treats later in the month.
Why You’ll Love This Recipe
Banana chocolate chips muffins are a super easy recipe that is made with simple ingredients.
They are a good way to use up ripe bananas and they freeze well for later!
They are great not just for breakfast but are a great after school snack. They even make a nice little dessert when warmed up and served with a scoop of vanilla ice cream.
Ingredients & Variations
Similar to the ingredients found in a classic banana bread with the addition of chocolate chips!
For this recipe we use all purpose flour.
This recipe is a perfect way to use up overripened bananas! underripe bananas are too firm which will cause a lumpy batter. They’re also not as sweet which will affect the taste. If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!
I like to use semi-sweet chocolate chips but you can use any kind you like whether it’s milk, dark or white chocolate. My very favorite chocolate chips always come from Azure Standard! They aren’t always in stock, but I promise, they’re worth the wait!
I personally always use salted butter, but you can use salted or unsalted! You will also either want to melt or soften your butter for this recipe! I keep my butter out on the counter most of the time.
even although this is a sweet recipe salt is essential for adding and enhancing the flavors.
I use organic cane sugar, also from Azure Standard for all of my home baking!
We have 35 or so backyard chickens who provide us with fresh, organic, pastured eggs every day. Such a gift!
Baking powder is used to increase the volume and lighten the texture of these muffins.
Baking soda is typically used as a leavening agent, which means it can be used to help baked goods rise. Baked goods brown better in highly alkaline environments. In order to better brown, baking soda is added to recipes where baking powder is the main leavening agent, to create a more alkaline environment.
PRO TIPS FOR MAKING THIS RECIPE
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans work really well!
- You can add in any kind of chocolate you like from milk, dark or white.
- You can omit the chocolate chips altogether if you like or swap them for nuts or raisins.
- You can also add 1/2 tsp of cinnamon to the batter it’s a super delicious addition during Fall.
How to Make Banana Chocolate Chip Muffins
- Mixing these treats up will take only a few minutes!
- Preheat your oven to 350
- Soften or melt your butter
- In a mixer, combine your dry ingredients.
- Combine wet ingredients in a mixing bowl. Slowly add dry to wet until just combined ( do not over mix).
- Add chocolate chips.
- Spray muffin tins with non stick spray of choice.
- Scoop into muffin tins until just filled.
Bake for 12-15 minutes until a toothpick comes out clean. Do not over bake.
Banana Chocolate Chip Muffin Baking Times
For mini muffins, bake 12 to 15 minutes
For regular-sized muffins, bake 18 to 20 minutes.
HOW DO I RIPEN BANANAS QUICKLY?
If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
CAN I MAKE THESE DAIRY-FREE?
Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed.
HOW TO STORE
The best way to store banana chocolate chip muffins is to keep them in a zippered bag or an airtight container at room temperature. They will keep about 5 days.
HOW LONG DO THEY LAST?
These muffins will keep well stored in an airtight container for 5-7 days.
CAN I FREEZE THEM?
The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer.
- 1-3 Bananas
- 2 Cups Flour
- 1 Cup Sugar
- 1 Cup Butter
- 2 Eggs
- 1 Tsp Salt
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Cup Chocolate Chips
- Preheat oven to 350
- Mix dry ingredients together in mixing bowl
- Gently fold in wet ingredients, stir until incorporated.
- Add in chocolate chips.
- Spray muffin tin with oil, butter, or non stick spray of your choice
- Spoon batter into muffin tin
- Bake until cooked through, 12-15 minutes, and toothpick comes out clean.
To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well!
You can add in any kind of chocolate you like from milk, dark or white.
You can omit the chocolate chips altogether if you like or swap them for nuts or raisins.
You can also add 1/2 tsp of cinnamon to the batter it’s a super delicious addition during Fall.