🍌 Banana Chocolate Chip Muffins Recipe (Moist, Fluffy & Irresistible!)

If you’ve ever found yourself staring at a bunch of overripe bananas on the counter, wondering what to do with them—this recipe is your answer. These banana chocolate chip muffins are everything you love about banana bread, but in a portable, snackable form. They’re moist, fluffy, and studded with melty chocolate chips in every bite. Perfect for breakfast, an afternoon pick-me-up, or even dessert.

❤️ Why You’ll Love This Banana Chocolate Chip Muffins Recipe

• Quick & Easy – Ready in under 30 minutes.

• One-Bowl Batter – Minimal cleanup required.

• Kid-Friendly – A guaranteed hit for lunchboxes and after-school snacks.

• Freezer-Friendly – Bake once, enjoy all week.

• Customizable – Add nuts, swap chips, or make them mini!

🛠️ Must-Have Baking Tools (Affiliate Picks)

Here are the 5 essential baking tools you’ll need for this recipe. These are high-quality picks you can find on Amazon (affiliate links):

1. USA Pan Muffin Pan – Nonstick, durable, and bakes evenly.

2. OXO Good Grips Mixing Bowls – Nesting bowls with non-slip bottoms.

3. KitchenAid Hand Mixer – Perfect for creaming butter and sugar.

4. Wilton Muffin Liners – Grease-proof liners for easy release.

5. Spring Chef Measuring Cups & Spoons – Accurate and sturdy for precise baking.

(Affiliate Disclaimer: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.)

📝 Ingredients for Banana Chocolate Chip Muffins

Here’s the full list with brand recommendations for best results:

• 1 ½ cups King Arthur All-Purpose Flour

• 1 tsp Arm & Hammer Baking Soda

• ½ tsp Morton Salt

• ½ tsp McCormick Ground Cinnamon (optional, but adds warmth)

• 3 medium ripe bananas (the spottier, the better!)

• ½ cup Kerrygold Unsalted Butter, melted

• ¾ cup Domino Granulated Sugar (or swap half for brown sugar)

• 1 large Eggland’s Best Egg

• 1 tsp Nielsen-Massey Pure Vanilla Extract

• 1 cup Ghirardelli Semi-Sweet Chocolate Chips

👩‍🍳 Step-by-Step Instructions (with Time Breakdown)

Step 1: Prep (5 minutes)

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners.

Step 2: Mix Dry Ingredients (3 minutes)

• In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

Step 3: Mash Bananas & Mix Wet Ingredients (5 minutes)

• In a large bowl, mash bananas until smooth.

• Whisk in melted butter, sugar, egg, and vanilla until combined.

Step 4: Combine (3 minutes)

• Gently fold dry ingredients into wet mixture.

• Stir in chocolate chips (reserve a few for topping).

Step 5: Bake (18–20 minutes)

• Divide batter evenly into muffin cups (about ¾ full).

• Sprinkle reserved chocolate chips on top.

• Bake until golden brown and a toothpick comes out clean.

Step 6: Cool & Serve (10 minutes)

• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

📊 Nutritional Breakdown (per muffin, approx.)

• Calories: 220

• Carbs: 32g

• Protein: 3g

• Fat: 9g

• Fiber: 2g

• Sugar: 18g

💡 Expert Baking Tips

• Don’t Overmix – Stir until just combined for fluffy muffins.

• Use Overripe Bananas – The darker the peel, the sweeter the muffin.

• Room Temp Egg – Helps the batter mix more evenly.

• Add Chips on Top – For bakery-style presentation.

• Rest the Batter – Let it sit 5 minutes before baking for a taller rise.

🎨 Creative Variations

1. Nutty Banana Muffins – Add ½ cup chopped walnuts or pecans.

2. Peanut Butter Swirl – Swirl 2 tbsp peanut butter into the batter before baking.

3. Double Chocolate – Replace ¼ cup flour with cocoa powder and use chocolate chunks.

🌟 What Makes These Muffins Unique?

Unlike standard banana bread, these muffins bake quickly, have a tender crumb, and deliver chocolate in every bite. The balance of natural banana sweetness with rich chocolate chips makes them both comforting and indulgent.

🥡 Storage & Serving Suggestions

• Room Temp: Store in an airtight container for up to 3 days.

• Freezer: Wrap individually and freeze for up to 2 months. Reheat in the microwave for 20 seconds.

• Serving Ideas: Pair with coffee for breakfast, pack in lunchboxes, or warm and serve with vanilla ice cream for dessert.

❓ FAQ

Q: Can I make these muffins gluten-free? Yes! Substitute with a 1:1 gluten-free flour blend.

Q: Can I use frozen bananas? Absolutely—just thaw and drain excess liquid first.

Q: Can I make mini muffins? Yes, bake at 350°F for 12–14 minutes.

Q: Can I reduce the sugar? Yes, cut down to ½ cup for a less sweet version.

🏁 Final Thoughts + Call-to-Action

These banana chocolate chip muffins are the perfect way to transform overripe bananas into a bakery-worthy treat. They’re quick, versatile, and guaranteed to disappear fast.

👉 If you try this recipe, leave a comment below and share your muffin photos on Pinterest or Instagram. Don’t forget to tag me—I’d love to see your creations!

📌 Recipe Card

🍌 Banana Chocolate Chip Muffins

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Yield: 12 muffins

Ingredients:

- 1 ½ cups all-purpose flour

- 1 tsp baking soda

- ½ tsp salt

- ½ tsp cinnamon (optional)

- 3 ripe bananas, mashed

- ½ cup melted butter

- ¾ cup sugar

- 1 egg

- 1 tsp vanilla extract

- 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F. Line muffin tin with liners.

2. Mix flour, baking soda, salt, and cinnamon.

3. Mash bananas; whisk in butter, sugar, egg, and vanilla.

4. Fold in dry ingredients and chocolate chips.

5. Divide batter into muffin cups.

6. Bake 18–20 minutes until golden.

7. Cool 5 minutes, then transfer to rack.

Enjoy warm or store for later! Happy Baking!