Chocolate Chip Banana Muffins

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There’s nothing quite like the smell of freshly baked chocolate chip banana muffins wafting through the kitchen. These delicious banana muffins are fluffy, full of banana flavor, and packed with plenty of chocolate chips. This foolproof recipe is the perfect way to use up those overripe bananas sitting on your counter with brown spots. Whether you enjoy them for breakfast, as an afternoon snack, or a warm treat straight from the oven, these beautiful muffins never disappoint.

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Why You’ll Love These Chocolate Chip Banana Muffins

This banana chocolate chip muffin recipe is made with simple ingredients and turns out moist muffins every single time. They taste just like classic banana bread but bake faster and are easier to share. The best part? You only need one large bowl and a few pantry staples to pull them together.

If you’ve ever made banana bread muffins or chocolate chip banana bread, you’ll love this smaller muffin form. The addition of chocolate chips creates gooey chocolate chip pockets that melt perfectly into each bite.

Ingredients You’ll Need for Chocolate Chip Banana Muffins

• 3–4 brown and extra ripe bananas (mashed banana)
• 1/4 cup melted butter
• 1/4 cup avocado oil
• 2 large eggs (room temperature)
• 1/2 cup milk
• 1/2 cup brown sugar
• 2 cups self-rising flour (or all-purpose flour + baking soda)
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (use mini chocolate chips or dark chocolate if preferred)

You can easily substitute the milk with greek yogurt or sour cream for great moisture and the best texture. If you want to make this recipe dairy-free, use a flax egg and unsalted butter alternative.

How to Make Chocolate Chip Banana Muffins

Prepare Your Ingredients and Tools

Start by gathering all of your pantry staples and make sure your wet ingredients—like eggs, milk, and melted butter—are at room temperature. This helps them mix more evenly and prevents excess liquid from separating in the muffin batter. You’ll need a large bowl or mixing bowl, a measuring cup, a whisk, and a lined muffin tin with paper liners.

Mash the Bananas

In a large bowl, mash 3–4 overripe bananas (extra ripe bananas with brown spots are best). These soft, sweet bananas add great moisture and plenty of banana flavor to the muffins. You can use a fork, potato masher, or even a tart tamper to mash them until mostly smooth with a few small lumps remaining.

Mix the Wet Ingredients

To the mashed banana, add 1/4 cup melted butter, 1/4 cup avocado oil, 2 large eggs, and 1/2 cup milk. Whisk everything together until smooth. The mixture should look creamy and slightly thick. If you want to enhance the flavor and texture, you can stir in a spoonful of sour cream or greek yogurt for extra moisture.

Add the Dry Ingredients

Once your wet ingredients are fully combined, it’s time to add the dry ingredients. Stir in 1/2 cup brown sugar, 2 cups self-rising flour, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. If you don’t have self-rising flour, you can make your own by using all-purpose flour and adding a teaspoon of baking soda.

Use a gentle folding motion when combining the wet and dry ingredients. Overmixing can lead to dense muffins instead of tender muffins with moist crumbs. Mix until the muffin batter just comes together—it’s okay if there are a few small streaks of flour left.

Fold in the Chocolate Chips

Now comes the best part—the addition of chocolate chips! Fold in 1 cup of chocolate chips using a spatula or wooden spoon. You can use dark chocolate, semi-sweet, or mini chocolate chips depending on your taste. If you love gooey chocolate chip centers, sprinkle a few extra chips on top before baking.

Fill Your Muffin Cups

Use a large cookie scoop to divide the muffin batter evenly among the paper liners in your lined muffin tin. Fill each muffin cup about three-quarters full to give the batter enough space to rise beautifully in the oven. This step ensures a perfect muffin shape and great texture.

Bake the Muffins

Bake the muffins at 400°F for about 20 minutes, or until the center of the muffins springs back lightly when touched. You can also test them by inserting a toothpick into the center—if it comes out clean (or with just a few moist crumbs), they’re ready. Cooking times may vary slightly depending on your oven, so start checking around the 18-minute mark.

For mini muffins, bake in a mini muffin pan at a lower temperature of around 375°F for about 20–25 minutes.

Cool and Serve

Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Allowing them to cool completely helps the melty chocolate chips set and gives the muffins the best texture.

Tips for the Best Banana Chocolate Chip Muffins

• Use overripe bananas with brown spots—they’re sweeter and create moist banana muffins with great results.
• Make sure your wet ingredients are at room temperature to prevent excess moisture and excess liquid in the batter.
• If your batter seems too thick, add a little bit more milk or a spoonful of greek yogurt.
• For a whole wheat variation, substitute part of the flour with whole wheat flour for extra nutrients.
• Want an even gooier chocolate chip? Sprinkle mini chocolate chips over the top before baking.
• Avoid overmixing your batter—it’s the best way to keep tender muffins with the best texture.

Storing and Freezing

Once your muffins are fully cooled, store them in an airtight container lined with a paper towel. This absorbs any excess moisture and keeps them soft and fresh. If stacking in layers, place a single layer of muffins separated by a layer of plastic wrap or a layer of aluminum foil.

To freeze, place muffins in a freezer bag to prevent freezer burn. They’ll keep for up to 3 months. When ready to eat, thaw at room temperature or warm in the microwave for 10–15 seconds for that melty chocolate chip texture again.

Optional Add-Ins

Want to switch it up? Try folding in a wee bit of peanut butter, maple syrup, or dark chocolate chunks for a fun twist. You can also add chopped nuts or even make them into chocolate banana muffins by mixing in a tablespoon of cocoa powder.

Final Thoughts

These banana chocolate chip muffins are a great way to turn a few overripe bananas into the perfect muffin for any time of day. From the first bite of gooey chocolate chip to the last crumb, they’re guaranteed to become a family favorite. Keep this banana chocolate chip muffins recipe handy—it’s quick, simple, and delivers great results every single time.

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