The Best Banana Chocolate Chip Muffins REcipe
Banana chocolate chip muffins are a delicious take on the classic banana bread, with all the sweet banana flavors along with chocolate chunks in an individual muffin form! Whether it is for breakfast, snack, or dessert, these muffins are sure to leave you satisfied! Use up all of your ripe bananas and whip up a double batch to freeze for later. The whole family will absolutely love these homemade muffins and they will quickly become one of your go-to recipes!
Ingredients NEeded
Flour: All-purpose flour works great here. If you need to make gluten-free banana chocolate chip muffins, use a replacement flour that has a 1 to 1 ratio! Baking Powder: To help the muffins get fluffy in the oven. Cornstarch: Cornstarch makes the muffins softer and more tender! Salt: A little bit of salt is needed to balance the flavors. Bananas: The more ripe, the better! Butter: Melted butter will be added to the batter. You can use unsalted or salted butter. Sugar: To sweeten things up! Oil: Use a neutral oil like canola oil or vegetable oil. Vanilla: For added flavor! Egg: Egg gives structure and also helps the muffins fluff up in the oven! Chocolate Chips: Fold in some chocolate chips for added sweetness. I used semi-sweet chocolate chips but you can just milk or dark chocolate too!
How to Make banana chocolate chip muffins
Tips for Success
The riper the banana, the better! You want to use the bananas that have sat on your counter a little too long. They are sweeter and softer, and therefore work great in these muffins! You can use frozen bananas, but let them thaw first and then drain off the excess moisture that they released before mashing them and using them in this banana chocolate chip muffins recipe. Add nuts! Some people love to add nuts into their banana bread or banana muffin recipes. If you like nuts, you can definitely add some chopped walnuts here!
More Muffin Recipes to Try
Morning Glory Muffins Chocolate Chip Muffins Zucchini Muffins Chocolate Banana Muffins Blueberry Streusel Muffins
If you prefer, you can freeze the cooled muffins in a freezer-safe bag or container for up to 3 months! Thaw them overnight in the refrigerator and then pop in the microwave to warm up if desired.
title: “Banana Chocolate Chip Muffins” ShowToc: true date: “2024-11-05” author: “Melissa Gilmore”
Whip up a batch and they’ll keep well for breakfast or snacks for the whole week. Check out my full recipe tutorial below complete with step by step photos, helpful tips, and variations below!
What you need to make this recipe
Bananas – overripe bananas are a must for this recipe because underripe bananas are too firm which will cause a lumpy batter. They’re also not as sweet which will affect the taste. If you need to ripen your bananas quickly check out my tip below! Chocolate chips – I like to use semi-sweet chocolate chips but you can use any kind you like whether it’s milk, dark or white chocolate. Butter – I use unsalted butter so I can control the amount of salt that’s added. If you use salted butter omit the additional salt in the recipe. Salt – even although this is a sweet recipe salt is essential for adding and enhancing the flavors.
How to make Banana Chocolate Chip Muffins
Combine all the dry ingredients in a bowl and set aside.
Mash the banana using a fork in a separate bowl.
Add the egg, butter, and vanilla.
Fold all the dry ingredients until combined.
Add the chocolate chips and fold through the batter.
Spoon into muffin liners and bake.
Pro tips for making this recipe
To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready. You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well! You can add in any kind of chocolate you like from milk, dark or white. You can omit the chocolate chips altogether if you like or swap them for nuts or raisins. You can also add 1/2 tsp of cinnamon to the batter it’s a super delicious addition during Fall. If you’d like to make a whole loaf rather than muffins then follow my recipe for Chocolate Chip Banana Bread. If your bananas aren’t quite ripe enough follow my directions below to ripen them quickly at home.
How do I ripen bananas quickly?
If your bananas are not quite ready or ripe enough you can easily ripen them in an oven so they are ready to use. Place them on a baking sheet and bake the bananas with the skin on for 10 minutes at 350F. let them cool slightly before using.
Can I make these dairy-free?
Yes, to make dairy-free muffins you can replace the melted butter for the same amount of melted coconut oil and follow the recipe as directed.
How long do they last?
These muffins will keep well stored in an airtight container for 5-7 days.
Can I freeze them?
The muffins can be frozen for up to 3 months. Make sure to wrap them tightly in plastic wrap or foil and thaw them completely before serving. Once thawed you can warm them in the oven if you prefer. If you’ve tried these Banana Chocolate Chip Muffins then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
