This Banana Chocolate Chip Muffins recipe is a moist and fluffy recipe, which is made with ripe bananas and semi-sweet chocolate chips. It’s the perfect breakfast or on-the-go snack, ready in about 30 minutes.
Banana Chocolate Chip Muffins Ingredients
A simple, classic combination for a crowd-pleasing treat.
- 2 cups all-purpose flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon coarse salt
- ¼ teaspoon ground cinnamon
- 3 extra-ripe bananas, mashed (about 1 cup)
- ¾ cup light brown sugar
- 1 stick (½ cup) unsalted butter, melted
- 1 large egg
- ¼ cup milk
- 1 cup semi-sweet chocolate chips
How To Make Banana Chocolate Chip Muffins
A step-by-step guide to these wonderfully moist and easy muffins.
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Mix the Wet Ingredients: In a separate large bowl, whisk together the mashed banana, brown sugar, beaten egg, melted butter, and milk until well combined.
- Combine and Add Chocolate: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix. Gently fold in the chocolate chips.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each one about two-thirds full. Bake for about 20 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Tips
For the most moist and flavorful muffins every time.
- How to get the most moist muffins? The secret is using very ripe bananas—the more brown spots, the better! They are sweeter and provide more moisture. Also, be very careful not to overmix the batter once you add the flour, as this can make the muffins tough.
- Can I use frozen bananas? Yes, frozen bananas are perfect for baking! Just let them thaw completely on the counter or in the microwave. They will look a bit watery, but be sure to include all of that liquid in the batter for extra moisture and flavor.
- How do I prevent the chocolate chips from sinking? A great trick is to toss your chocolate chips in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them “grip” the batter and stay suspended throughout the muffin as it bakes.
- Can I make this into a loaf instead of muffins? Yes, absolutely. You can pour this batter into a greased 9×5-inch loaf pan and bake at 350°F. The baking time will be significantly longer, around 50-60 minutes.
What To Serve With Banana Chocolate Chip Muffins
Simple additions for a perfect breakfast or snack.
These muffins are fantastic on their own, especially when still slightly warm from the oven. They are also delicious with:
- A spread of softened butter
- A smear of peanut butter or another nut butter
- A tall glass of cold milk or a hot cup of coffee
How To Store Banana Chocolate Chip Muffins
Keeping your muffins fresh and moist.
- Room Temperature: Once completely cooled, store the muffins in an airtight container at room temperature. They will stay moist and delicious for up to four days.
- Freeze: These muffins freeze beautifully. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to two months. Thaw at room temperature or gently reheat in the microwave.
Banana Chocolate Chip Muffins Nutrition Facts
An estimated guide per muffin.
- Calories: 280 kcal
- Carbohydrates: 40 g
- Protein: 4 g
- Fat: 12 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, never! For baking, the riper the banana, the better. Overripe bananas with lots of brown and black spots are much sweeter and have a more intense banana flavor, which is exactly what you want for the best-tasting muffins.
The most common cause of tough muffins is over-mixing the batter after the flour has been added. This develops the gluten in the flour, making the final texture dense and tough instead of light and fluffy. Mix only until you no longer see streaks of dry flour.
Yes. For a gluten-free version, simply substitute the all-purpose flour with a good-quality 1-to-1 all-purpose gluten-free flour blend that contains xanthan gum.
Try More Recipes:
Banana Chocolate Chip Muffins Recipe
Description
Classic, moist, and fluffy banana muffins packed with semi-sweet chocolate chips. An incredibly easy, one-bowl recipe that’s perfect for a quick breakfast or a comforting snack.
Ingredients
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin tin.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In a separate large bowl, whisk together the mashed banana, brown sugar, egg, melted butter, and milk.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for about 20 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before moving to a wire rack to cool completely.
Notes
- The riper your bananas are (the more brown spots, the better!), the sweeter and more moist your muffins will be.
- Be careful not to overmix the batter once the flour is added, as this is the key to a tender, fluffy muffin.
- These muffins freeze exceptionally well, making them perfect for a quick, grab-and-go breakfast.
- For a fun twist, substitute half the chocolate chips with chopped walnuts or pecans.