If there’s anything more comforting than the scent of freshly baked muffins floating through your kitchen, I’ve yet to find it. These Chocolate Chip and Banana Muffins are the perfect marriage of sweet, ripe bananas and melty chocolate goodness, baked into a tender, fluffy crumb. Whether you’re looking for a cozy breakfast, an afternoon pick-me-up, or a treat to tuck into lunchboxes, this easy recipe will quickly earn a top spot in your baking repertoire. Plus, they come together in just half an hour—so you can enjoy homemade goodness even on your busiest days!
Ingredients You’ll Need
The wonderful thing about these muffins? The ingredients are likely already in your pantry, and each one plays a crucial role in creating the moist texture and irresistible flavor. Here’s what you’ll need, along with tips to guarantee bakery-quality results every time.
- All-purpose flour: This provides structure for your muffins, giving them that perfect, tender bite.
- Baking soda: Essential for a lovely rise and domed tops.
- Baking powder: Works alongside baking soda for extra lift and fluffiness.
- Salt: Just a pinch sharpens all the sweet and banana flavors.
- Ground cinnamon (optional): Adds a subtle spicy warmth—highly recommended if you love cozy flavor!
- Ripe bananas: Overripe and spotty bananas deliver maximum sweetness and moisture.
- Granulated sugar: Gives sweetness while keeping the crumb light.
- Brown sugar: Brings a rich, caramel depth plus a touch of extra moisture.
- Vegetable oil or melted butter: Either choice makes the muffins super tender and moist; butter adds a little richness, oil makes them extra soft.
- Large egg: Binds everything together for a uniform bake.
- Vanilla extract: Rounds out all the flavors with a mellow, aromatic finish.
- Mini or regular chocolate chips: The star mix-in—choose mini chips for bites throughout, or regular for bigger chocolate pockets.
How to Make Chocolate Chip and Banana Muffins
Step 1: Prep Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners, or lightly grease each cavity with oil or butter. This simple step prevents sticking and makes muffin removal a breeze later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon if you’re using it. Whisking aerates the flour and ensures your baking soda and baking powder are distributed evenly—helping every muffin rise beautifully.
Step 3: Blend the Wet Ingredients
In a large bowl, mash your ripe bananas with a fork until mostly smooth. Add in both sugars, then pour in the oil or melted butter, crack in the egg, and add the vanilla extract. Stir everything together until well blended and silky. The bananas don’t need to be completely pureed—a few small lumps are perfectly fine!
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring gently and only until just combined. Remember, when making muffins like these Chocolate Chip and Banana Muffins, overmixing is a sure path to dense or tough results—so a light hand here keeps them airy and tender.
Step 5: Add the Chocolate Chips
Sprinkle in the chocolate chips and fold them in with a spatula so you get chocolate in every bite. Don’t be afraid to save a few chips to scatter on top of the batter in each muffin cup for a picture-perfect finish.
Step 6: Fill and Bake
Divide the batter evenly among the twelve muffin cups, filling each about three-quarters full. This ensures a perfect rise without overflowing. Slide the pan into the oven and bake for 18–22 minutes, until golden and domed, and a toothpick inserted in the center comes out clean or with just a few moist crumbs (melty chocolate is fine!).
Step 7: Cooling
Allow the muffins to cool in the pan for five minutes—this helps them set and makes them easier to handle. Then, transfer the Chocolate Chip and Banana Muffins to a wire rack to cool completely. Trust me, the wait is worth it for perfect texture and flavor!
How to Serve Chocolate Chip and Banana Muffins
Garnishes
While these muffins are truly spectacular straight out of the oven, a few simple garnishes can make breakfast or snack time extra special. Try a dusting of powdered sugar, a drizzle of melted chocolate, or a pat of softened butter. A pinch of flaky sea salt on top creates a sophisticated sweet-salty combo that’s out of this world.
Side Dishes
Chocolate Chip and Banana Muffins pair so well with fresh fruit—think sliced strawberries, berries, or a citrus salad. If you like a heartier breakfast, serve alongside Greek yogurt, or even a smoothie. For brunch gatherings, a platter of eggs or frittata makes a savory contrast to the muffins’ sweetness.
Creative Ways to Present
For parties or brunches, stack the muffins on a tiered cake stand or tuck them into a pretty bread basket lined with a bright napkin. For kids, tuck mini muffins into bento boxes. If you’re gifting, wrap up a few in parchment and tie with twine for a homemade treat anyone will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Chip and Banana Muffins in an airtight container at room temperature for up to three days. To prevent them from becoming too moist or sticky, place a paper towel under and over the muffins in the container. This absorbs any excess moisture and keeps the tops nice and tender.
Freezing
These muffins freeze beautifully! Once completely cool, arrange them in a single layer in a freezer bag or airtight container. For best flavor and texture, enjoy them within three months. You can thaw overnight at room temperature or give them a quick warm-up for fresh-from-the-oven vibes.
Reheating
If you want that just-baked taste, pop a frozen or room-temperature muffin in the microwave for 10-15 seconds, or warm gently in a low oven for a few minutes. This revives the bananas’ aroma and makes the chocolate chips delightfully melty again!
FAQs
Can I use frozen bananas?
Absolutely! Just thaw the bananas and drain any excess liquid before mashing. Frozen bananas can sometimes bring even more sweetness and moisture to your muffins.
Can I make these muffins vegan?
Sure! Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, left to thicken), and use plant-based butter or oil and dairy-free chocolate chips. The muffins will still be moist and delicious.
How can I make my muffins extra fluffy?
Fluffiness comes from not overmixing your batter, using fresh leaveners (baking soda and powder), and making sure your ingredients come to room temperature before starting. Avoid overbaking for maximum softness!
What add-ins work well with Chocolate Chip and Banana Muffins?
Chopped walnuts, pecans, or even a handful of shredded coconut all pair well in this muffin base. You can also swap in blueberries for some or all of the chocolate chips if you’re feeling fruity!
How do I know when my muffins are done?
The classic test is to insert a toothpick into the center—if it comes out clean or with just a few moist crumbs (not raw batter), your muffins are ready. Look for a golden color and a chewy top with hints of melted chocolate.
Final Thoughts
If you love a recipe that delivers warmth, comfort, and a little bit of chocolate in every bite, you simply have to try Chocolate Chip and Banana Muffins. They’re easy enough for a weekday but impressive enough for any gathering. I hope you enjoy baking (and eating) them as much as I do!
Print
Chocolate Chip and Banana Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Chip and Banana Muffins are a delightful treat, perfect for breakfast or snacking. Moist, fluffy, and bursting with sweet banana flavor and pockets of chocolate chips, they are sure to become a favorite in your household.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Wet Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 3/4 cup mini or regular chocolate chips
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.
- Combine wet ingredients: In a large bowl, mash bananas and mix in sugars, oil, egg, and vanilla until smooth.
- Combine dry and wet ingredients: Gradually fold in the dry ingredients until just combined. Do not overmix. Stir in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool and serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for best flavor.
- Add nuts or blueberries for variety.
- Muffins stay moist for several days and freeze well.
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