Banana Chocolate Chip Muffins

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Quick and easy Banana Chocolate Chip Muffins recipe loaded with chocolate chips and fresh bananas. This warm treat can be enjoyed by your family on any given day and only requires a few easy ingredients.

I absolutely love these easy banana chocolate chip muffins. If I was a total creeper and snuck into your kitchen tonight, I would secretly bake these for you while you were still sleeping. Ok, that was weird. I just love muffin recipes.

These muffins are seriously the fluffy comfort food you need! They are a good way to use up those ripe bananas you have sitting on the counter and they freeze well for later!. These muffins come out super fluffy and moist, and are hearty and satisfying..

This is such a simple recipe with just the right balance of banana and chocolate. My family loves to have these banana chocolate chip muffins for breakfast or just for snacking throughout the day. They are so yummy and absolutely delish! You just mix up the batter in less than 5 minutes and bake for 18-20 minutes. They would also be great for Mother’s day brunch!

This isn’t my first foray into banana muffin recipes, of course. Banana Crumb Muffins are my specialty as I love the streusel topping.

Eliza LOVES making muffins with me or with her Nana. Their favorite to make in the fall are these pumpkin chocolate chip muffins. In fact, I think she likes making muffins more than she likes making cookies or cupcakes. She has become especially fond of baking and making different flavors of muffins is her favorite thing to do besides watch her iPad (I’m a terrible parent).

Muffins are not just for breakfast anymore, peeps. They are a great after school snack, or even dessert. These Green Walnut Pistachio Muffins have been known to even be my dinner on occasion. Adding the chocolate chips to banana muffins makes for the perfect sweet treat. Mini chocolate chips, white chocolate chips, peanut butter chips or even milk chocolate chips will work perfectly in this recipe. They even make a nice little after-dinner dessert when warmed up and served with a scoop of vanilla ice cream. The sky is the limit for these tasty little muffins!

You can feel free to freeze them, store them in the fridge or eat them at room temperature. Personally, I enjoy them the most warm out of the oven or room temperature. You can even microwave for 10-15 seconds to get that oven baked fresh taste if you enjoy them the next day! You can also add in approximately 2 tablespoons of peanut butter to make a peanut butter banana chocolate chip version of these muffins.

I also wouldn’t hate it if you decided to drizzle some melted chocolate or add a pat of melty butter on this delicious love muffin. Speaking of which, why didn’t I do that? I’m the WORST. No boring muffins here for me.

Notes and tips about these Banana Chocolate Chip Muffins:

• If you don’t have brown sugar you can use white sugar instead. I’ve kept the sugar quantity low comparatively because the ripe bananas will naturally sweeten the muffins.
• You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
• You can use chocolate chunks instead of chips.
• Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.

• Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
• Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
• The muffins will last for about 2 days when stored in an airtight container at room temperature or for 4-5 days when stored in the fridge.

Banana Chocolate Chip Muffins

Ashley

Quick and easy Banana Chocolate Chip Muffins recipe loaded with chocolate chips and fresh bananas. This warm treat can be enjoyed by your family on any given day and only requires a few easy ingredients.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12

Ingredients

  

1x2x3x

• 2 ½ cups All Purpose Flour
• ½ tsp Salt
• 2/3 cup Light brown sugar
• 2 teaspoon Baking Powder
• 1/2 cup Unsalted butter melted and slightly cooled
• 2 Eggs
• 1 1/2 teaspoon Pure Vanilla Extract
• 1/4 cup Whole milk
• 3 ripe medium-size bananas mashed
• 1/2 cup + 3-4 TBSP Semi-sweet mini chocolate chips the extras are to sprinkle on top

Instructions

 

• Take a muffin pan and line it with liners. Grease the liners generously with butter and set them aside.
• In a large mixing bowl whisk together the dry ingredients - flour, salt, light brown sugar, and baking powder; keep aside.
• In another bowl, whisk together the wet ingredients – Melted butter, eggs, vanilla extract, whole milk, and mashed ripe bananas until combined well.
• Add the dry ingredient mix to the wet ingredient mix in batches. Keep mixing in between with the silicon spatula. Mix just until combined. Do not overmix.
• Gently fold in ½ cup of chocolate chips.
• Preheat the oven to 425 degrees F / 220 degrees C and let the batter rest while you preheat the oven.
• Divide the batter between each muffin cup, filling almost to the top. Tap the muffin pan gently on a hard surface. Sprinkle the extra chocolate chips on top (this is optional, you can add all the chocolate chips in the batter itself if you want).
• Bake in a preheated oven at 425 degrees F for 6 minutes, then keep the muffins in the oven and reduce the temperature to 375 degrees F / 190 degrees C and bake for another 12-14 minutes or until the toothpick inserted in the middle comes out clean with just a few moist crumbs.
• Allow the muffins to cool in the pan for 5 to 10 minutes before serving.

Notes

• If you don’t have brown sugar you can use white sugar instead. I’ve kept the sugar quantity low comparatively because the ripe bananas will naturally sweeten the muffins.
• You can use any milk in the recipe. However, if you use lower fat milk, your muffins will be less flavorful and moist comparatively.
• You can use chocolate chunks instead of chips.
• Letting the batter rest while preheating the oven will help the muffins to rise perfectly and form a beautiful dome shape.
• Make sure all the ingredients are at room temp. This ensures that they mix evenly and easily in the batter.
• Baking muffins initially at 425 degrees will cause steam in the batter to release rapidly, this allows the muffins to form a beautiful dome. However, make sure you don’t bake them for more than 6-7 minutes at this temperature, otherwise the top and bottom might burn.
• The muffins will last for about 2 days when stored in an airtight container at room temperature or for 4-5 days when stored in the fridge.

Tried this recipe?Let us know how it was!

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