Easy Banana Chocolate Chip Muffins are a delightful treat that combines the natural sweetness of ripe bananas with the indulgent richness of chocolate chips. These soft, fluffy muffins are the perfect way to use up overripe bananas and satisfy your sweet tooth at the same time. Whether you’re looking for a quick breakfast, an afternoon snack, or something to bring to a gathering, these muffins are incredibly simple to make and always a crowd-pleaser.

Why You’ll Love This Recipe

These Banana Chocolate Chip Muffins are the ideal combination of flavors and textures. The mashed bananas make the muffins naturally moist and flavorful, while the chocolate chips provide little pockets of gooey sweetness in every bite. With a hint of vanilla and a light, fluffy crumb, these muffins are perfect for any occasion. Plus, they’re easy to prepare and bake in under 30 minutes—making them a go-to recipe when you need something quick and delicious.

Ingredients

• 2 ripe bananas, mashed

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/4 cup unsalted butter, melted

• 1/2 cup milk (dairy or non-dairy)

• 1 tsp vanilla extract

• 1 large egg

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/2 cup semi-sweet chocolate chips (or more if desired)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

2. Prepare the wet ingredients:

In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Add the melted butter, milk, vanilla extract, and egg. Stir until the mixture is well combined.

3. Combine the dry ingredients:

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

4. Mix the wet and dry ingredients:

Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

5. Fold in the chocolate chips:

Gently fold the chocolate chips into the batter, ensuring they are evenly distributed throughout.

6. Fill the muffin tin:

Divide the batter evenly among the muffin cups, filling each about 2/3 full. If you’d like, you can sprinkle a few extra chocolate chips on top for a more decadent look.

7. Bake the muffins:

Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (or with a few moist crumbs). The tops should be golden brown.

8. Cool and serve:

Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

Servings and Timing

• Servings: 12 muffins

• Prep Time: 10 minutes

• Cook Time: 18-22 minutes

• Total Time: 30 minutes

Variations

• Nutty version: Add 1/4 cup of chopped walnuts or pecans to the batter for extra crunch and flavor.

• Gluten-free version: Use a gluten-free flour blend to make these muffins gluten-free. Just ensure the blend includes xanthan gum for proper texture.

• Vegan version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use plant-based milk and dairy-free butter for a vegan version.

• Double chocolate: For an extra chocolatey treat, add 1/4 cup of cocoa powder to the dry ingredients and double the amount of chocolate chips.

Storage/Reheating

• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.

• Freezing: To freeze, place the cooled muffins in a zip-top bag or airtight container and store in the freezer for up to 3 months. Thaw at room temperature or microwave for a few seconds to warm them up.

FAQs

1. Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing.

2. Can I make these muffins without sugar?

You can reduce or omit the sugar in the recipe, but the muffins will be less sweet. Alternatively, you can substitute with a natural sweetener like maple syrup, agave, or stevia.

3. Can I make these muffins without chocolate chips?

Yes, you can omit the chocolate chips and make plain banana muffins or substitute them with nuts, dried fruit, or other mix-ins.

4. Can I add more bananas?

Yes, you can add an extra mashed banana for a more intense banana flavor. Just be aware that this may affect the texture, making the muffins slightly more moist.

5. Can I use other types of flour?

Yes, you can substitute all-purpose flour with whole wheat flour for a denser, more nutritious muffin, or try oat flour for a gluten-free option.

6. How do I know when the muffins are done?

The muffins are done when they’re golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs. If it’s wet, bake a little longer.

7. Can I make mini muffins?

Yes, you can use a mini muffin tin for smaller muffins. Just reduce the baking time to 10-12 minutes.

8. Can I use almond milk instead of regular milk?

Yes, almond milk or any other non-dairy milk works perfectly in this recipe as a substitute for regular milk.

9. Can I make these muffins ahead of time?

Yes, these muffins can be made ahead of time and stored in an airtight container for up to 3 days. They also freeze well for longer storage.

10. Can I add spices like cinnamon or nutmeg to the muffins?

Yes, adding 1/2 teaspoon of cinnamon or nutmeg can enhance the flavor and add a warm, spiced note to the muffins.

Conclusion

Easy Banana Chocolate Chip Muffins are a perfect combination of flavors and textures. With ripe bananas, chewy oats, and melty chocolate chips, these muffins are irresistibly delicious and incredibly easy to make. Whether you’re using up ripe bananas or craving a simple yet tasty treat, these muffins are sure to become a household favorite. Serve them fresh from the oven for a comforting breakfast or enjoy them as an afternoon snack.