There’s a certain magic that happens in my kitchen when the bananas on the counter start to get those tell-tale brown spots. My three little ones see them and know exactly what’s coming. Their eyes light up, and the chorus begins: “Muffins, Mommy!
Can we make the banana chocolate chip muffins?” For us, those overripe bananas aren’t a sign of waste; they’re a promise of a warm, delicious afternoon spent together.
This recipe for Banana Chocolate Chip Muffins isn’t just a recipe; it’s a cherished family tradition. It’s the smell of cinnamon and melting chocolate filling our home, the sight of tiny hands “helping” to stir the batter, and the pure joy of pulling a tray of perfectly golden, fluffy muffins from the oven.
These are more than just a sweet treat; they are a baked expression of love, creating memories one delicious bite at a time. We’ve tried many recipes over the years, but we always come back to this one—our absolute favorite version of banana muffins with chocolate chips.
Why You’ll Love These Amazing Banana Chocolate Chip Muffins
Beyond being a family favorite, there are so many reasons you’ll fall head-over-heels for this incredibly easy banana chocolate chip muffin recipe. It’s truly the best one you’ll find! First and foremost, these muffins are unbelievably moist and fluffy.
The combination of very ripe bananas and a touch of sour cream creates a tender crumb that stays soft for days. Moreover, this recipe is a fantastic way to use up those bananas that are past their prime, transforming them into something truly special. You’ll also love that the batter comes together in just one bowl, which means less time cleaning and more time enjoying these delightful treats.
These banana chocolate chip muffins are also perfectly balanced—sweet enough to feel like a treat but wholesome enough for a quick breakfast or afternoon snack. Finally, they are a guaranteed crowd-pleaser. Whether you’re baking for your kids, packing a lunchbox surprise, or bringing a treat to a get-together, these muffins always disappear in a flash.
Ingredients You’ll Need
One of the best parts about making these banana chocolate chip muffins is that they rely on simple pantry staples you likely already have on hand. Here’s exactly what you’ll need to get started:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large, very ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ⅓ cup melted unsalted butter
- ¼ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for sprinkling on top
Substitutions & Variations
This recipe is wonderfully flexible! You can easily adapt it to suit your tastes or what you have in your pantry. Here are a few ideas to make these banana chocolate chip muffins your own:
- Flour: For a heartier muffin, you can substitute half of the all-purpose flour with whole wheat flour. For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture of these gluten-free banana chocolate chip muffins will be slightly different, but still delicious.
- Sugar: Feel free to swap the granulated sugar for light brown sugar for a deeper, more caramel-like flavor. You can also reduce the sugar to ½ cup if your bananas are exceptionally sweet.
- Fat: Melted coconut oil or a neutral vegetable oil can be used in place of the melted butter.
- Mix-ins: The world is your oyster! Instead of or in addition to chocolate chips, try adding ½ cup of chopped walnuts or pecans for a delightful crunch. White chocolate chips or mini chocolate chips also work wonderfully in these chocolate chip banana muffins.
- Spices: Add a pinch of nutmeg or allspice along with the cinnamon to give your muffins an even warmer, cozier flavor profile.
Step-by-Step Instructions
Let’s get baking! Making these moist banana chocolate chip muffins is a simple and rewarding process. Just follow these easy steps for perfect muffins every single time.
- Prep Your Station: First, preheat your oven to 375°F (190°C). Then, line a 12-cup standard muffin tin with paper liners or grease it well with non-stick spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Combining these first ensures all the leavening agents are evenly distributed, which is key for a good rise.
- Combine Wet Ingredients: In a separate medium bowl, mash your very ripe bananas with a fork until they are mostly smooth, with a few small lumps remaining. To the mashed bananas, add the granulated sugar, room temperature egg, melted butter, sour cream, and vanilla extract. Whisk everything together until it’s well combined.
- Mix Wet and Dry: Now, pour the wet banana mixture into the large bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until they are *just* combined. Be very careful not to overmix! A few streaks of flour are perfectly okay. Overmixing develops the gluten and can lead to tough, dense banana muffins with chocolate chips.
- Fold in Chocolate Chips: Gently fold in 1 cup of the semi-sweet chocolate chips, saving a few to sprinkle on top.
- Fill Muffin Cups: Divide the banana chocolate chip muffin batter evenly among the 12 prepared muffin cups. I like to use a standard ice cream scoop for this—it’s the perfect size and ensures all the muffins are uniform. Each cup should be about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a wooden toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. The tops should be golden brown and spring back when lightly touched.
- Cool Down: Finally, let the banana chocolate chip muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This prevents them from getting soggy on the bottom.
Pro Tips for Success
Want to bake the absolute best banana chocolate chip muffins on the block? Here are a few of my tried-and-true secrets that guarantee perfect results.
- Use VERY Ripe Bananas: This is the most important tip! The best bananas for baking are the ones that are heavily speckled with brown or even completely black. They are much sweeter and have a more intense banana flavor, which makes for a superior muffin. They also add incredible moisture.
- Don’t Overmix the Batter: I can’t stress this enough. Mix the wet and dry ingredients only until they are just combined. A lumpy batter is a happy batter when it comes to muffins! Overmixing will result in tough, rubbery banana chocolate chip muffins instead of light and fluffy ones.
- Room Temperature Ingredients: Using a room temperature egg and sour cream helps the batter come together more smoothly and evenly. This creates a more uniform texture in the final product.
- The Ice Cream Scoop Trick: For perfectly portioned muffins that all bake at the same rate, use a standard-sized ice cream scoop to fill your muffin liners. It’s quick, easy, and mess-free.
- For Tall Muffin Tops: If you love those bakery-style dome tops, try this trick. Initially, preheat your oven to 425°F (220°C). Bake the muffins at this high temperature for the first 5 minutes, then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for the remaining 13-15 minutes. The initial blast of high heat helps the muffins rise quickly, creating that beautiful dome on your banana chocolate chip muffins.
Storage & Reheating Tips
These banana chocolate chip muffins are so good, you might not have leftovers! But if you do, here’s how to keep them fresh.
Room Temperature: Store the cooled muffins in an airtight container at room temperature for up to 3 days. To prevent them from getting soggy, you can place a paper towel in the bottom of the container to absorb any excess moisture.
Freezing: These muffins freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour. Then, transfer the frozen muffins to a zip-top freezer bag or airtight container.
They will keep in the freezer for up to 3 months. This is perfect for a quick grab-and-go breakfast. Simply thaw a banana chocolate chip muffin at room temperature or warm it up.
Reheating: To enjoy a warm muffin, simply microwave it for about 15-20 seconds. It will taste just like it was freshly baked!
What to Serve With This Recipe
While these banana chocolate chip muffins are absolutely perfect on their own, they also pair wonderfully with other things. For a simple breakfast, enjoy one with a hot cup of coffee or a cold glass of milk. For a more substantial snack, try slathering a warm, split muffin with a little bit of salted butter, cream cheese, or even a spoonful of peanut butter or almond butter.
They also make a fantastic addition to a brunch spread alongside fresh fruit, yogurt, and eggs. No matter how you serve them, these chocolate chip banana muffins are sure to be a hit.
FAQs
Can I make these banana chocolate chip muffins gluten-free?
Yes, you certainly can! To make gluten-free banana chocolate chip muffins, simply replace the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. Be sure the blend you choose contains xanthan gum, as it helps provide structure in the absence of gluten. The baking time should remain the same.
How do I know when my bananas are ripe enough for baking?
The riper, the better! You’re looking for bananas with lots of brown and black spots on the peel. The peel should be thinning, and the banana inside should be very soft and fragrant. These overripe bananas are much sweeter and easier to mash, which is perfect for this banana muffin recipe.
Can I use frozen bananas in this recipe?
Absolutely! Using frozen bananas is a great idea. Just make sure to thaw them completely before using them.
I like to thaw them in a bowl on the counter or overnight in the fridge. They will release a lot of liquid as they thaw—be sure to include this liquid in the batter, as it’s full of banana flavor!
Why did my muffins turn out dense?
The most common culprit for dense muffins is overmixing the batter. When you overmix, you overdevelop the gluten in the flour, which leads to a tough, chewy texture instead of a light and fluffy one. Mix your batter only until the flour streaks disappear. A lumpy batter is the secret to tender banana chocolate chip muffins.
Can I make this recipe as a loaf instead of muffins?
Yes, this batter works wonderfully for a banana bread loaf. Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean. You’ll have a delicious banana chocolate chip loaf!
Nutrition Information (per serving)
Please note that the following nutritional information is an estimate and can vary based on the specific ingredients used. This is calculated for one of twelve banana chocolate chip muffins.
| Nutrient | Amount per Muffin |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 38g |
| Protein | 4g |
| Fat | 10g |
| Saturated Fat | 6g |
| Sugar | 21g |
| Sodium | 260mg |
Banana Chocolate Chip Muffins
- Total Time: 30-32 mins
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This recipe for Banana Chocolate Chip Muffins isn’t just a recipe; it’s a cherished family tradition. It’s the smell of cinnamon and melting chocolate filling our home, the sight of tiny hands ‘helping’ to stir the batter, and the pure joy of pulling a tray of perfectly golden, fluffy muffins from the oven.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large, very ripe bananas, mashed (about 1 ½ cups)
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- ⅓ cup melted unsalted butter
- ¼ cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, plus extra for sprinkling on top
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamo
- In a separate bowl, mash bananas and combine with sugar, egg, melted butter, sour cream, and vanilla. Whisk until well combined
- Pour the wet ingredients into the dry ingredients and fold gently until just combined
- Fold in chocolate chips, saving some to sprinkle on top. Divide batter among the muffin cups, filling 2/3 full
- Bake for 18-22 minutes until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack
Notes
Use very ripe bananas for the best flavor and moisture.
Don’t overmix the batter to keep muffins light and fluffy.
You can substitute half of the all-purpose flour with whole wheat flour, or use a gluten-free flour blend.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 21g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 38g
- Fiber: unknown
- Protein: 4g
- Cholesterol: unknown