These are the PERFECT Banana Chocolate Chip Muffins. They’re moist, fluffy, and easy to make! The best way to use up ripe bananas.
Banana chocolate chip muffins are my absolute favorite. Trevor’s a blueberry muffin kinda guy, but that’s fine, because that just means more muffins for me!
PSST – Looking for more banana muffin recipes? Check out my double chocolate banana muffins, vegan banana chocolate chip muffins, and healthy chocolate banana muffins. I told you I loved banana chocolate chip muffins. 😉
Ingredients
This simple ingredient list truly makes the BEST banana muffins!
- Butter – unsalted butter provides a rich flavor and moist texture. Oil is often used in muffin recipes for an extra moist texture, but it doesn’t provide as much flavor. For this muffin recipe, butter creates the best of both worlds: flavor and moisture. Salted butter may be used, just reduce the salt in half.
- Brown Sugar – dark brown sugar is called for in the original recipe, but light may be used as well. Dark brown sugar is made up of approximately 20% molasses and light brown sugar is 10%. Either will provide the perfect amount of sweetness.
- Egg – helps bind everything together while also promoting a tender texture. Eggs come in all different sizes, so be sure you’re using a LARGE egg.
- Vanilla Extract – adds a sweet flavor and depth. Without it, the muffins will taste bland. Pure or imitation can be used for these muffins.
- Bananas – the MVP to these muffins. You’ll need 1 cup mashed ripe bananas, which is equal to about 3 large bananas. Be sure you’re using ripe (very brown or black) bananas. Why? The riper the banana, the sweeter and more pronounced the flavor is. Mashed bananas not only add a sweetness and banana flavor, they also add moisture, which keeps these muffins ultra soft.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially muffins. Be sure to use the spoon and level technique: use a spoon to spoon the flour into the measuring cup until it’s overflowing, then use a knife to level it off.
- Leavening Agents: Baking Soda and Baking Powder – the combination of the two gives the best “lift” to the muffins while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter muffins.
- Cinnamon and Salt – this combination of spices gives a warm, cozy flavor and also helps to balance out the sweetness from the brown sugar and bananas. Feel free to use a store-bought seasoning blend like “pumpkin pie spice” to replace the cinnamon for a fun fall vibe!
- Chocolate Chips – use your favorite; semi-sweet, milk, dark, or even white chocolate chips! Chocolate chunks or chopped chocolate may also be used.
How to make
The initial high cooking temperature causes the batter to rise quickly which results in a nice, dome muffin top.
- In a large bowl, whisk together butter, sugar, egg, vanilla, and bananas, then stir in flour, baking soda, baking powder, cinnamon, salt, and chocolate chips.
- Scoop the batter evenly into a greased 12 slot non-stick muffin tin.
- Bake for 5 minutes at 425 degrees F and then lower heat to 350 degrees F (keep muffins in oven) and bake for an additional 10-15 minutes.
- Remove from the oven and enjoy warm!
How long to bake
Bake time depends on the size of pan you’re using:
- Mini muffins: bake at 425 degrees F for 5 minutes, reduce heat to 350 degrees F and bake for an additional 5-10 minutes.
- Regular muffins: bake at 425 degrees F for 5 minutes, reduce heat to 350 degrees F and bake for an additional 10-15 minutes.
- Jumbo muffins: bake at 425 degrees F for 5 minutes, reduce heat to 350 degrees F and bake for an additional 15-22 minutes.
How ripe should bananas be?
Black or very dark brown bananas are best for banana breads and muffins. At the very least, they should be dark yellow and covered in brown/black spots. Black bananas are sweeter, more moist, and more flavorful than yellow bananas.
How to ripen bananas quickly
You have two options when freshly over-ripened bananas aren’t available:
- Throw them in the oven. Note: this only works for bananas that have already started to turn brown. This does NOT work for green or barely yellow bananas. Bake bananas at 350 degrees F for about 30 minutes, cool slightly, then use bananas as directed.
- Build up a freezer stash. Freeze over-ripe bananas for later, then thaw in the microwave when the need arises. They’ll be soft and water-y, that’s ok.
Can i make these dairy free?
Yes. Replace the butter with equal parts oil. Melted coconut oil or a neutral flavored oil like canola should be used for the best results. You’ll also need to ensure that your chocolate chips are dairy free.
Variations
- Swap the mix-ins. Swap all or half the chocolate with chopped nuts, dried fruit, cinnamon chips, etc. You’ll need 1 cup total mix-ins.
- Use different spices. Swap the cinnamon for pumpkin pie spice for a cozy, fall twist.
How to store
Leftover muffins will last in an airtight container at room temperature for up to 5 days or in the freezer for 3-4 months.
To enjoy again, microwave to warm, if desired.
– Jennifer
Banana Chocolate Chip Muffins
Equipment for this recipe
Ingredients
- ½ cup unsalted butter melted
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup mashed ripe bananas about 3 large bananas
- 1 ½ cups all-purpose flour spoon and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 425 degrees F and grease a standard 12 slot non stick muffin tin with cooking spray. Set aside.
- In a large bowl, whisk together butter, sugar, egg, vanilla, and bananas.
- Add in flour, baking soda, baking powder, cinnamon, salt, and chocolate chips, then use a rubber spatula to mix until *just* combined. Don’t over mix.
- Use a 1/4 cup measuring cup to scoop the batter evenly into the prepared muffin tin.
- Bake for 5 minutes at 425 degrees F.
- Lower heat to 350 degrees F (keep muffins in oven) and bake an additional 10-15 minutes (mine took 12), or until a toothpick comes out practically clean.
- Remove from the oven, cool slightly, then transfer muffins to a wire rack to continue cooling.
- Serve warm or at room temperature and enjoy!
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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