Easy Banana Chocolate Chip Muffins

This recipe for Banana Chocolate Chip Muffins is an absolute delight, featuring a wonderfully moist banana base loaded with plenty of melting chocolate chips for an irresistible combination. I find these muffins are perfect for using up those spotty, overripe bananas on your counter, turning them into a simple yet truly satisfying treat. They come together quickly, making them ideal for a weekend breakfast or an easy dessert any day of the week.

Sometimes the best baking projects start with ingredients you already have, like those extra ripe bananas. This recipe is a fantastic way to transform them into something special. The soft texture and sweet flavor of these homemade banana muffins are simply lovely. You can easily put your own spin on this recipe too. For example, try stirring in half a cup of toasted walnuts or pecans with the chocolate chips, or swap the chocolate chips entirely for peanut butter chips for a different twist.

How to Make Delicious Banana Chocolate Chip Muffins

Preparing these muffins is straightforward, and the results are so rewarding. Here is a simple overview of the steps involved in bringing these yummy treats to life.

1. Get Your Pan Ready Start by preheating your oven to 425°F. Line a standard 12 cup muffin pan with paper liners. Set this prepared pan aside for now.
2. Mix Dry Ingredients In a large mixing bowl, whisk together your flour baking powder baking soda and salt until they are well combined. Whisking helps to distribute the leavening agents evenly.
3. Combine Wet Ingredients In a separate bowl that is medium sized, mix the brown sugar eggs oil vanilla extract and your mashed banana. Stir everything together until it looks well combined. Don’t worry if the batter looks a bit lumpy; that is just the mashed banana.
4. Bring Them Together Add the dry ingredients from the large bowl into the medium bowl with the wet ingredients. Stir just until they are combined. Be careful not to overmix the batter.
5. Add the Chocolate Gently fold in most of the chocolate chips. Remember to save a little bit of the chocolate chips to sprinkle on top of the muffins before baking.
6. Fill the Muffin Cups Divide the batter evenly among the prepared muffin cups. Fill each cup about two thirds of the way full. Sprinkle the tops with the reserved chocolate chips you set aside earlier.
7. Time to Bake Place the muffins into your preheated oven. Bake them according to the recipe instructions which often involves starting at a higher temperature and then lowering it. To check if they are done insert a toothpick into the center of a muffin; it should come out clean.
8. Cooling Down Let the muffins cool in the pan for about 5 minutes. This helps them set up. After that carefully transfer them to a wire rack to cool completely.

Tips and Tricks for Baking Perfect Banana Chocolate Chip Muffins

Making these banana chocolate chip muffins is a joy, and a few simple tips can help ensure yours turn out perfectly every time. I have learned a few things over the years that make a difference.

First off, when it comes to the bananas themselves, a good rule of thumb is that the riper and browner they are the sweeter and more flavorful your muffins will be. Those really dark brown bananas that you might otherwise discard are actually ideal for this recipe. Using up those really ripe bananas is one of the best parts of making these.

For measuring the mashed banana, the best approach is to mash the bananas first and then measure out the required amount. The recipe calls for a specific volume of mashed banana because the size and ripeness of bananas can vary so much. I personally like to leave some small chunks of banana in the mash rather than making it into a completely smooth puree. These little bits of banana add lovely pockets of soft texture and intense flavor to the finished muffins. It is fine to have some small pieces remaining.

Regarding the ingredients you will need to make this recipe, gather your all purpose flour baking powder baking soda salt brown sugar eggs canola oil vanilla extract mashed bananas (about 3 medium ones usually yield the right amount) and semi sweet or milk chocolate chips. Having everything measured out and ready before you start makes the process much smoother.

You can bake these muffins without paper liners if you prefer. If you go this route make sure to spray the cups of your muffin pan thoroughly with baking spray to prevent sticking. Keep in mind that baking without liners can sometimes result in the outside edges of the muffins having a slightly darker color.

When mixing the dry ingredients like flour baking powder baking soda and salt I am a seasoned baker and I pretty much always use a whisk to combine them. It works like a charm to sift and distribute everything evenly without needing a separate sifter.

For mixing the wet ingredients you can easily use either a whisk or a wooden spoon by hand. There is really no need to pull out a stand mixer or hand mixer for this recipe. Simple hand mixing is sufficient to get everything properly combined.

When the recipe calls for lowering the oven temperature during baking it is best to do this with the muffins still inside the oven. Just adjust the temperature setting down. You do not need to open the oven door or take them out when you lower the heat from 425°F to 350°F. Resist the urge to peek while they are baking especially during this temperature change.

When it is time to divide the batter evenly among the muffin cups I almost always find that using an ice cream scoop works best. It helps portion the batter more consistently which leads to muffins that are similar in size and bake more evenly. It keeps the batter more concise for even distribution into the cups of the muffin pan.

You have options when it comes to the brown sugar you use. You can use dark golden or light brown sugar. The darker the sugar the more molasses flavor it will contribute to the muffins. Whichever kind of brown sugar you choose the amount required by the recipe will stay the same.

For a little extra visual appeal or burst of banana flavor you can tuck a thin round slice of banana or a few small chopped pieces onto the very top of each muffin just before you put the pan in the oven.

These muffins are truly at their peak when enjoyed fresh out of the oven ideally on the same day they are baked. However you can absolutely store them to enjoy later.

Storing Your Muffins

These delicious banana chocolate chip muffins can be stored in an airtight container at room temperature. They will keep well this way for two to three days. If you prefer you can also store them chilled in the refrigerator for the same amount of time.

Freezing Muffins for Later

You can also freeze these muffins if you want to save them for a longer period. To freeze them make sure the muffins have cooled completely on a wire rack first. Once they are fully cooled transfer them to a freezer safe bag or container. Properly sealed they should last in the freezer for about two months.

Reheating Frozen Muffins

When you are ready to enjoy a frozen muffin simply take it out of the freezer. You can let it come back to room temperature on the counter for a bit. Alternatively you can quickly reheat it in the microwave for about 30 seconds or until it is warmed through. They taste wonderful slightly warm especially with the chocolate chips getting melty again.

Frequently Asked Questions About Banana Chocolate Chip Muffins

Print