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Three of the best banana chocolate chip muffins stacked on top of each other, with another muffin, chocolate chips, and a glass of milk blurred in the background.

Best Banana Chocolate Chip Muffins

Melissa Griffiths
This recipe makes the Best Banana Chocolate Chip Muffins which is the perfect solution for those brown, spotted bananas sitting on your counter! Incredibly moist and packed with flavor, these easy-to-make muffins combine ripe bananas and chocolate chips for the perfect breakfast or snack treat.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 364 kcal

Ingredients
  

  • ½ cup salted butter (softened)
  • 1 cup brown sugar
  • 2 large eggs
  • 3 ripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 ½ cups chocolate chips

Instructions
 

  • Preheat the oven to 350°F. Fill a standard size muffin tin with liners and set aside.
  • Use an electric hand mixer to cream the butter and sugar together in a large mixing bowl for 1-2 minutes.
  • Once the butter and sugar are thoroughly creamed, whisk in the eggs for about 30 seconds.
  • Add the mashed bananas and vanilla extract. Continue whisking at a low-medium speed until the mixture is smooth.
  • Gently whisk in the flour and baking soda. Once the flour is fully incorporated, fold in the chocolate chips.
  • Fill each muffin liner with batter and bake your muffins for 16-18 minutes until a toothpick inserted in the center of a muffin comes back with just a few crumbs.

Notes

Use Ripe Bananas: The riper the bananas the better! You can use bananas that are on the green side but they won’t add as much sweetness to the muffins and will be harder to mash.
Recipe Variations:
  • You can use milk, semi-sweet, or dark chocolate chips in this recipe.
  • For some extra chocolatey goodness you can up the chocolate chips to 2 cups.
  • Add some flavor to your muffins by sprinkling 2 teaspoons of cinnamon into your muffin batter.
Checking For Doneness: You can check to make sure your muffins are done baking by poking a few with a toothpick. As long as the toothpick comes out mostly clean you can remove the muffins from the oven.
Storing & Reheating:
  • When storing your muffins, I recommend letting them cool down before transferring them to a container. If your muffins are still hot they will create some condensation that’ll drip back down on the muffins.
  • Store these muffins on the counter for up to 5 days in a large airtight container.
  • These muffins freeze beautifully for up to 3 months. Let them cool completely, then wrap individually in plastic wrap or store in a freezer-safe container.
  • Thaw at room temperature for a few hours or microwave for 30-60 seconds when ready to enjoy.
 
 

Nutrition

Serving: 1 of 12 muffinsCalories: 364kcalCarbohydrates: 56gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 51mgSodium: 184mgPotassium: 165mgFiber: 2gSugar: 36gVitamin A: 345IUVitamin C: 3mgCalcium: 52mgIron: 2mg
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