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!
Simple and So Scrumptious
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!
Watch Me Make Banana Chocolate Chip Muffins
Step into the kitchen with me to make a batch of these scrumptious Banana Chocolate Chip Muffins for breakfast!
Banana Chocolate Chip Muffins Ingredients
(see recipe card for measurements and details)
- Unsalted melted butter
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Overripe bananas
- Chocolate chips
Supplies:
- 12-cup muffin tin
- Nonstick cooking spray
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 the dry ingredients into the wet ingredients.
- Fold in the mashed bananas until just combined.
- Gently stir in the chocolate chips.
- Fill each prepared muffin cup about 2/3 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 banana muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
When is a Banana Ripe Enough for Baking?
First, a quick tip! People ask me all the time how they’ll know if a banana is ripe enough for baking. Do your bananas look gross? Like, really gross? Then they’re ready! The more ripe a banana, the sweeter the batter.
In a pinch, you can ‘ripen’ bananas in your oven. Simply place them on a baking sheet and then bake for 30 minutes or so in a 300°F oven. Keep in mind, though, that oven-ripened bananas don’t quite have the same sweetness to them.
How to Store Banana Chocolate Chip Muffins
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,
Banana Chocolate Chip Muffin Recipe
- Prep Time: 10 min
- Cook Time: 16 min
- Total Time: 26 minutes
- Yield: 12
Description
Made with pantry staples and some overripe bananas, you can have these delicious Banana Chocolate Chip Muffins in the oven in minutes!
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
- 1 cup mashed overripe bananas (about 2 large bananas)
- 1/2 cup chocolate chips, plus more for garnishing
Instructions
- 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 about 2/3 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.
I attempted to double your recipe to make two dozen muffins. I measured everything out (although the bananas in the instructions are confusing because you say two mashed bananas but yet you say 3/4 cup and so I put in three bananas that were medium sized since I was doubling it.) and I even added some chia seeds to mine. somehow, I only came out with 14 muffins instead of two dozen. they have not come out of the oven yet as I’m typing this, I just hope they turn out okay after seeing other comments below.
Hi Megan! If you’re doubling the recipe, I would recommend adding 1 and 1/2 cups of mashed banana which is about 4 medium bananas. Otherwise, are you sure you measured all of the other ingredients correctly when doubling the recipe? I double the recipe every Sunday and have never had the issue of not getting enough batter to fill 24 muffin cups. I did update the recipe to clarify that you should measure out 3/4 cup mashed banana when making the batter. I hope this helps and that y’all enjoyed!
Do you have the nutritional info/breakdown per muffin by any chance for tracking?
Hi Sabrina! I don’t provide nutritional information at this time because everyone uses different brands of ingredients. To find out, I would recommend plugging the ingredients you use into a free online recipe nutrition calculator like: https://whisk.com/recipe-nutrition-calculator/ Hope this helps. Enjoy! ❤️
Okay thank you so much! This recipe is so simple & the best, my family loves it!!!
Hi, Sabrina! I’m so happy to hear your family loves them! ❤️
I make these just about once a week for my kids. Quick, easy, and delicious. I add chocolate chips to half and sprinkles to half. Always excellent!
Hi, Lucy! Yay! I’m so happy to hear that you enjoy them. Thank you so much for sharing!
Since first making this recipe several months ago, I have made many batches as my family loves them!
Hi, Lori! I’m so happy to hear that y’all love them! Definitely a favorite around here, too. Thank you for sharing!
I’ve made the recipe 2 times almost 3 and all 2 times they came out raw, seems like to much liquid ingredients to dry ingredients.
Hi Karissa! Oh no, I hate to hear that as this is a tried and true recipe. I’m wondering if you measured all of the ingredients correctly? Did you measure out the mashed bananas? Are you sure you used just 1/2 cup melted butter? I’ve never had an issue with my batter being too thin so I’m not sure what else could have gone wrong on your end.
I made these with my son! These were by far the most delicious muffins we’ve tried.
Hi, Emily! That’s quite a compliment! I am so thrilled you enjoy them.
We love these muffins! Very simple and delicious recipe! I have one issue with some of the chocolate chips falling to the bottom and sticking to the pan. I tried muffin liners too and had the same problem. Any suggestions?
Hi Patricia! It sounds like your batter might be too thin or your chocolate chips are big and heavy. Which brand of chocolate chips are you using? If the texture of the muffins is baking up great, you could try to just add the chocolate chips to the muffin batter after it’s scooped into the muffin cups and then give the batter a little swirl so they sink into the batter a bit before baking them. I hope this helps. Enjoy!
So easy and so delicious! Thank you!
Hi, Cristan! I’m so happy to hear you enjoyed them!
thank you for the recipe…God Bless
Don’t normally have bananas in the house ; what do you recommend I just instead ?
Hi Theresa! You could use pure pumpkin puree and they would turn out great. Enjoy!
These are the best little snack muffins! Easy- to-make, quick, moist, and delicious! I made a batch for my freezer for a future camping trip, and I’m making some more today for my father-in-law. Just a side note – I rarely end up with the batter equaling the muffin pan. I end up with too much or too little. This was spot on! Thank you for the recipe. ☺️