Banana Chocolate Chip Muffins

There’s something about banana chocolate chip muffins that instantly makes a kitchen feel warmer and more welcoming. Maybe it’s the sweet smell of ripe bananas baking in the oven, or the little pockets of melted chocolate waiting inside each bite.

These muffins are the kind you make when a few bananas on the counter turn spotty and soft, and you don’t want them to go to waste. The batter comes together in one bowl, the texture stays soft and moist, and the chocolate chips turn every bite into a small treat.

Ingredient Notes & Substitutions

RIPE BANANAS

You’ll need about 2 to 3 medium bananas, mashed until smooth. The best bananas for muffins are the ones with lots of brown spots on the peel. They’re softer, sweeter, and full of flavor. If your bananas are still yellow, you can place them in a warm oven for a few minutes to soften them. Frozen bananas work too, just thaw and drain any extra liquid before using.

ALL-PURPOSE FLOUR

About 1½ cups of regular all-purpose flour gives these muffins structure while keeping them soft. Look for fresh flour without any stale smell. If you’d like a slightly heartier texture, you can replace half the flour with whole wheat flour.

SUGAR

Roughly half a cup of sugar adds sweetness and helps the muffins stay moist. White sugar gives a lighter flavor, while brown sugar adds a subtle caramel note. You can use either, depending on what you have on hand.

EGGS

One or two large eggs help bind everything together and give the muffins a soft, fluffy crumb. Look for eggs with clean, uncracked shells. If you prefer an egg-free version, a flax egg or a few spoonfuls of yogurt can work as a substitute.

BUTTER OR OIL

About half a cup of melted butter or a neutral oil keeps the muffins tender. Butter adds a richer flavor, while oil gives a softer, more bakery-style texture. If you’re out of both, plain yogurt or applesauce can replace part of the fat.

CHOCOLATE CHIPS

A generous handful around three-quarters of a cup of chocolate chips turns these into a true treat. Semi-sweet chips balance the sweetness of the bananas nicely. Look for chips that are glossy and firm, not dusty or faded. You can also use chopped chocolate or dark chocolate chunks.

BAKING POWDER OR BAKING SODA

About a teaspoon of leavening helps the muffins rise. Make sure it’s fresh; old baking powder won’t give you that soft, domed top.

VANILLA EXTRACT

A small splash, about a teaspoon, deepens the flavor and ties everything together. Pure vanilla has a warmer, more natural aroma than imitation versions.

Step-by-Step Instructions 

Preheat the oven.
Set your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease each cup. This keeps the muffins from sticking and makes cleanup easier.

Mash the bananas.
Place the ripe bananas in a large mixing bowl. Use a fork to mash them until mostly smooth. A few small lumps are perfectly fine, they add texture.

Add the wet ingredients.
Pour in the melted butter or oil. Add the eggs and vanilla extract. Stir everything together until the mixture looks creamy and slightly glossy.

Mix in the sugar.
Add the sugar and stir again. The batter will look a little thicker and smoother at this stage, and it should smell sweet and slightly fruity from the bananas.

Add the dry ingredients.
Sprinkle the flour and baking powder (or baking soda) over the mixture. Gently fold everything together using a spoon or spatula. Stir just until you no longer see dry flour. The batter should look thick but soft.

Fold in the chocolate chips.
Add the chocolate chips and gently mix them into the batter. Try not to overmix, or the muffins may turn dense instead of fluffy.

Fill the muffin cups.
Spoon the batter into the prepared muffin tin. Fill each cup about three-quarters full. This gives the muffins room to rise without spilling over.

Bake the muffins.
Place the tray in the oven and bake for about 18–22 minutes. You’ll know they’re ready when the tops turn golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool before serving.
Let the muffins rest in the tin for about 5 minutes, then transfer them to a rack to cool completely. The chocolate chips will still be soft and melty at first, so give them a little time to set.

Expert Tips

• Use bananas with lots of brown spots, they’re sweeter and mash more easily.
• Let melted butter cool slightly before adding eggs to avoid scrambling them.
• Don’t overmix the batter; stir just until the flour disappears.
• Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
• Fill muffin cups evenly so they bake at the same rate.
• Let muffins cool at least 10 minutes before eating to keep the crumb tender.
  

Storage & Make-Ahead

Store the muffins in an airtight container at room temperature. They stay soft and fresh for about two days. If your kitchen is warm, you can keep them in the fridge, where they’ll last up to five days.

To reheat, warm a muffin in the microwave for about 10–15 seconds. This softens the crumb and melts the chocolate chips again. Just avoid overheating, or the muffins may dry out.

These muffins freeze very well. Wrap each one individually and store them in a freezer-safe bag for up to two months. Thaw at room temperature or warm gently in the microwave.

You can also prepare the batter a few hours ahead and keep it in the fridge until you’re ready to bake.

What to Serve With

These muffins are perfect with a hot cup of coffee or tea in the morning. For a more filling breakfast, serve them alongside scrambled eggs or a bowl of yogurt with fruit.

They also work well as an afternoon snack, especially with a glass of milk. On weekends or holidays, you can add them to a brunch spread with fresh fruit, pancakes, or a simple egg dish.

FAQs

Can I make these muffins without eggs?
Yes. Replace each egg with a flax egg or a few spoonfuls of yogurt.

Can I use whole wheat flour?
You can replace half of the all-purpose flour with whole wheat flour for a slightly heartier texture.

How do I keep the muffins moist?
Use very ripe bananas and avoid overbaking them.Can I freeze banana chocolate chip muffins?
Yes. Wrap them well and freeze for up to two months.