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Closeup of fresh banana chocolate chip muffins on a wooden cutting board.
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Banana Chocolate Chip Muffins

Whenever I have a few overripe bananas sitting on the counter, my first thought is always banana chocolate chip muffins. They’re soft, fluffy, and filled with melty chocolate chips in every bite, basically the perfect excuse to bake something sweet without much effort. These muffins come together in one bowl and make your kitchen smell amazing while they bake.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: breakfast/brunch
Cuisine: American
Servings: 12 muffins
Author: Laurel Perry

Equipment

  • 1 Muffin Tin

Ingredients

  • 1½ cups all purpose flour (180 grams)
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 cup mashed banana from about 3 very ripe bananas
  • ⅔ cup sugar
  • 5 tbsp melted butter
  • 1 large egg
  • 2 tsp vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup milk chocolate chips plus more for topping
  • coarse sugar optional, for topping

Instructions

  • Preheat the oven to 375°F. Line a standard 12-count muffin pan with liners.
  • In a medium bowl whisk the flour, baking soda, cinnamon, and salt.
    1½ cups all purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ½ tsp salt
  • In a large bowl, whisk the mashed bananas, sugar, melted butter, egg, and vanilla extract. Add the dry ingredients to the wet and whisk or stir until just combined.
    1 cup mashed banana, ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, 2 tsp vanilla extract
  • Fold in the chocolate chips until evenly distributed.
    ½ cup semisweet chocolate chips, ½ cup milk chocolate chips
  • Divide the batter between the muffin cups and top with extra chocolate chips and coarse sugar, if using.
    coarse sugar
  • Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!

Video

Notes

  • Fold in ½ cup chopped walnuts or pecans with the chocolate chips. For a tropical twist, try shredded coconut or even white chocolate chips.
  • This recipe can be doubled easily if you're baking for a crowd. Or try making mini muffins—bake at 350°F for 10–12 minutes.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 196mg | Potassium: 157mg | Fiber: 2g | Sugar: 21g | Vitamin A: 184IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg