Banana Chocolate Chip Muffins Recipe: Easy and Delicious

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These banana chocolate chip muffins are what I bake almost every week when the bananas on my counter get too spotty to eat plain.

They come out soft in the middle with little pockets of melted chocolate in every bite.

My kids ask for these more than any other muffin I make, and I think once you try them, you will see why.

I started making this recipe a few years ago after one too many bunches of bananas went brown before we could eat them.

Instead of tossing them, I began mashing them into muffins almost every Sunday.

It became a little routine in our house, and now my youngest checks the fruit bowl for me and tells me when the bananas are “muffin ready.”

What I love most is how forgiving this batter is.

You really cannot mess it up, even on a rushed weekday morning.

One bowl, one spoon, and about ten minutes of mixing is all it takes.

Why This Banana Chocolate Chip Muffins Recipe Works

• Ripe bananas add natural sweetness, so you do not need a ton of added sugar.
• One bowl and no mixer means fast cleanup and an easy morning bake.
• Melted butter keeps the crumb soft instead of dry or crumbly.
• The batter comes together in under 15 minutes, start to finish.
• They freeze beautifully, so you can always have a stash on hand.

Ingredient Notes for Banana Chocolate Chip Muffins

• Bananas: use ones with lots of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
• Chocolate chips: semi-sweet is classic, but dark or milk chocolate both work well too.
• Butter: melted and slightly cooled so it does not scramble the egg when mixed in.
• Baking soda: this recipe relies on it for lift, so check that yours is fresh.
• Flour: plain all-purpose flour, spooned into the measuring cup and leveled off.

Full Ingredients List

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 1 cup semi-sweet chocolate chips, plus extra for topping
• 3 medium very ripe bananas, mashed
• 1/3 cup unsalted butter, melted and cooled slightly
• 1 large egg
• 1 teaspoon vanilla extract

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How to Make Banana Chocolate Chip Muffins

Mix the Dry Ingredients

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. Set the bowl aside while you work on the wet ingredients.

Tip: whisking the dry ingredients first helps the baking soda spread evenly through the batter.

Mix the Wet Ingredients

1. In a large bowl, mash the bananas well with a fork until mostly smooth.
2. Stir in the sugar, melted butter, egg, and vanilla until combined.

Bring It All Together

1. Add the dry ingredients to the wet ingredients and fold gently until just combined.
2. Fold in the chocolate chips, being careful not to overmix the batter.
3. Divide the batter evenly among the muffin cups and sprinkle a few extra chips on top.

Tip: a few streaks of flour left in the batter is fine. Overmixing leads to tough, dense muffins.

Bake

1. Bake for 17 to 20 minutes, until a toothpick inserted in the center comes out clean.
2. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack.

Print

Banana Chocolate Chip Muffins

Soft, one-bowl banana chocolate chip muffins made with ripe bananas and melted chocolate in every bite.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings12 muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 1 cup semi-sweet chocolate chips, plus extra for topping
• 3 medium very ripe bananas, mashed
• 1/3 cup unsalted butter, melted and cooled slightly
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Mash bananas in a large bowl, then stir in sugar, melted butter, egg, and vanilla.
4. Fold the dry ingredients into the wet ingredients until just combined.
5. Fold in chocolate chips, then divide batter into muffin cups.
6. Bake 17 to 20 minutes, until a toothpick comes out clean.
7. Cool in the pan 5 minutes, then transfer to a wire rack.

Notes

• Very ripe, spotty bananas give the best flavor and sweetness.
• Store leftovers in an airtight container at room temperature.
• Muffins can be frozen for longer storage.

Nutrition (Per Serving, Estimated)

• Calories258
• Total Fat10g
• Saturated Fat8g
• Cholesterol27mg
• Sodium253mg
• Total Carbohydrates38g
• Dietary Fiber2g
• Sugars19g
• Protein4g
• Calcium52mg
• Iron1mg
• Potassium223mg

Nutrition values are estimates only and will vary depending on the exact ingredients you use.

Serving Ideas and Variations

• Warm a muffin for 10 seconds in the microwave and add a smear of butter.
• Swap in walnuts or pecans for half of the chocolate chips for some crunch.
• Add a pinch of cinnamon to the batter for a cozy, warm flavor.

Tips for Success

• Use bananas that are heavily spotted or even a little black for the best flavor.
• Do not overmix once the flour goes in, or your muffins will turn out dense.
• Fill muffin cups about three-quarters full so they rise with a nice dome.
• Check muffins a couple minutes early since ovens can run hot or cool.

Notes and FAQ for This Easy Chocolate Chip Muffins Recipe

• Can I make the batter ahead of time? It is best baked right away, but you can mix the dry and wet ingredients separately the night before and combine them in the morning.
• How do I store these muffins? Keep them in an airtight container at room temperature for up to 4 days.
• Can I freeze banana chocolate chip muffins? Yes, wrap them individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
• Can I substitute the butter? Melted coconut oil works well as a dairy-free swap in equal amounts.
• Why did my muffins turn out dense? This usually happens from overmixing the batter or using bananas that were not ripe enough.

A Few Last Thoughts on These Moist Banana Muffins

I hope these muffins find a spot in your regular baking rotation the way they have in mine.

There is something so comforting about a warm muffin and a cup of coffee on a slow morning.

If you give this recipe a try, I would love to know how it turned out for you.

Leave a comment below and tell me if you added any fun mix-ins of your own.

Jessica Moore
Hi, I’m Jessica! I bake and share simple, cozy recipes here on CookieRecipesOnline.com. Thanks for stopping by my kitchen.