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Overhead view of finished muffins in bowl.
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5 from 1 vote

Chocolate Chip Banana Muffins Recipe

These Chocolate Chip Banana Muffins are soft, moist, and loaded with melty chocolate chips. Made with ripe bananas and simple pantry ingredients, they're perfect for breakfast, snacking, or using up overripe bananas!
Prep Time15 minutes
Cook Time30 minutes
Resting Time15 minutes
Total Time1 hour
Course: Bread, Breakfast, Snack
Cuisine: American
Keyword: banana chocolate chip muffins, banana muffins with chocolate chips, chocolate chip banana muffins, easy banana muffins
Servings: 12 Muffins
Calories: 275kcal
Author: LaKita Anderson

Equipment

  • 2 Mixing bowls
  • 1 Muffin Pan

Ingredients

  • 1 ½ cups all-purpose flour
  • ⅔ cup +2 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 cups mashed ripe banana (about 4 medium bananas)
  • 1 large egg
  • 8 tablespoons (1 stick) unsalted butter, melted
  • ¼ cup whole milk
  • ¾ cup semi-sweet chocolate chips, plus extra for topping

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together 1 ½ cups flour, ⅔ cups plus 2 tablespoons sugar, 1 ½ teaspoons baking powder, ¼ teaspoon cinnamon, and ¼ teaspoon salt.
  • In a separate bowl, mash 2 cups bananas with a fork. Add 1 egg, 8 tablespoons melted butter, and ¼ cup milk; stir until combined.
    Two bowls with wet and dry ingredients combined.
  • Add wet ingredients to dry ingredients. Stir just until combined, do not overmix.
    Overhead view of muffins batter in mixing bowl.
  • Fold in ¾ cup chocolate chips.
  • Divide batter among muffin cups, filling each ¾ full. Press extra chocolate chips into tops.
    Muffin batter added to muffin pan with liners.
  • Bake 25-30 minutes until golden and a toothpick comes out with moist crumbs.
  • Cool in pan 10-15 minutes, then transfer to wire rack.
    Close up view of muffin with a bite out of it.

Notes

Storage: Keep in an airtight container at room temperature for up to 4 days. Place a paper towel in the container to absorb excess moisture.
Freezing: Wrap cooled muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or microwave 20-30 seconds.

Nutrition

Calories: 275kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 60mg | Potassium: 281mg | Fiber: 2g | Sugar: 20g | Vitamin A: 294IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 2mg
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