Name: Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 12
Ingredients: 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla; 1 cup all-purpose flour; 1/2 teaspoon baking soda; 2 overripe bananas, mashed (about 3/4 cup); 1/2 cup chocolate chips, plus more for garnishing

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Made with pantry staples and some overripe bananas, you can have these delicious Banana Chocolate Chip Muffins in and out of the oven in minutes!

Gimme, Gimme Some Muffins!

I’ve already shared a mini version of this recipe and we love it! We make them A LOT… like every single week! But when I baked up a batch of these bigger Banana Chocolate Chip Muffins this weekend for our lake trip, I got so many requests for the recipe. So here you are! These muffins are so moist and so easy to make, I know this is going to become a favorite in your house, too!

Chocolate chips, flour, baking soda, butter, egg, vanilla and sugar. That’s it! They’re unbelievably simple and so scrumptious. A sweet little note about sugar: I made this batch of muffins with regular granulated sugar. In the past, I’ve made my Mini Banana Chocolate Chip Muffins with Domino Golden Sugar and y’all, that is one scrumptious sugar. It tastes like a cross between granulated sugar and brown sugar, with a subtle hint of molasses that makes everything so incredibly delicious. As you can see here, granulated sugar works great, too!

How to Make Banana Chocolate Chip Muffins

Preheat oven to 350°F. Spray a 12-cup muffin pan generously with non-stick cooking spray.

In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the egg and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.

Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some more chocolate chips, if desired. Bake muffins for 16-18 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to three days. Or, allow them to cool completely and store in an airtight plastic container or bag in the freezer for up to 3 months.

More Marvelous Muffins

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

If you make these Banana Chocolate Chip Muffins and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! I just love seeing how inspired and creative y’all get with the ideas I share.

xoxo,