Banana Chocolate Chip Muffins

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Banana Chocolate Chip Muffins – Moist, Flavorful & Easy to Make!

Do you have some overripe bananas sitting on your kitchen counter? Don’t toss them! Turn those soft, spotty bananas into the most delicious Banana Chocolate Chip Muffins you’ve ever had. These muffins are moist, tender, and perfectly sweet with melty chocolate chips in every bite. Best of all, the batter comes together in just minutes—no mixer needed!

Whether you’re making a quick breakfast, lunchbox treat, or a satisfying snack, these banana muffins never disappoint. It’s also a great way to use up leftover bananas and avoid waste—win-win!

Why You’ll Love This Recipe

  • Quick and easy – Ready in under 30 minutes
  • Moist and fluffy – Thanks to ripe bananas and melted butter
  • Perfectly sweet – With brown sugar and cinnamon for extra flavor
  • Chocolatey goodness – Melt-in-your-mouth chocolate chips in every bite

Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 extra ripe bananas, mashed (about 1 cup)
  • 3/4 cup (150 g) light brown sugar
  • 1 stick (1/2 cup or 113 g) unsalted butter, melted
  • 1 large egg
  • 1/4 cup (60 ml) milk
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
  3. Mix wet ingredients: In a large bowl, mash the bananas. Whisk in brown sugar, egg, melted butter, and milk until fully combined.
  4. Combine: Add the dry ingredients to the banana mixture and stir until just combined—don’t overmix. Fold in the chocolate chips.
  5. Fill and bake: Divide the batter evenly among the muffin cups (about 1/4 cup per liner). Bake for 18–22 minutes, or until tops spring back when lightly touched.
  6. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Success

  • Use bananas that are heavily speckled or nearly black—they provide the best natural sweetness.
  • Don’t overmix the batter; it can make your muffins dense.
  • For extra indulgence, sprinkle a few more chocolate chips on top before baking.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze beautifully for up to 2 months.

These Banana Chocolate Chip Muffins are the kind of cozy, homemade treat you’ll want to make again and again. Try them today and enjoy a warm muffin fresh from the oven!

 

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