By now, you’ve probably figured out that I love bananas and chocolate.
I’ve already written a beautiful fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
But today, we’re going to make muffins!
I love how they make the whole house smell like a bakery or how each bite melts in your mouth with gooey chocolate chips and soft banana goodness. These muffins are my go-to for using up overripe bananas, and they never fail to impress.
I remember making these for the first time when I had a few sad-looking bananas sitting on my counter.
I didn’t expect much, but when I pulled them out of the oven and tore one open, the chocolate was oozing, and my partner loved it!
Whether you’re making these for a cozy morning breakfast, an afternoon snack, or just because you’re craving something homemade and comforting, this recipe is easy, foolproof, and absolutely delicious.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
A Few Tips for the Best Banana Chocolate Chip Muffins
Use overripe bananas – The riper, the better! Brown-spotted bananas give the best sweetness and moisture.
Don’t overmix the batter – This keeps the muffins light and fluffy instead of dense.
For extra moisture, replace half of the butter with Greek yogurt or sour cream. It adds a slight tang and keeps them ultra-soft.
Want gooey chocolate chips in every bite? Use high-quality semi-sweet or dark chocolate chunks instead of regular chocolate chips. I buy dark chocolate and usually cut those into chunks. Since we’re over the age of 30, we like that slightly bitter taste!
If you love crunchy tops, sprinkle a little coarse sugar over the muffins before baking for a bakery-style touch.
The Best Banana Chocolate Chip Muffins – Soft, Moist, and Loaded with Chocolate
Course: DessertDifficulty: Medium12
Muffins7
minutes20
minutesIngredients
3 ripe bananas, mashed
½ cup melted butter
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon (optional but highly recommended)
1 cup semi-sweet chocolate chips, plus extra for topping/chocolate chunks
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. If you don’t have liners, lightly grease the muffin tin with butter or non-stick spray to ensure they don’t stick. This small step helps create a slightly crisp golden edge while keeping the inside moist.
- In a large mixing bowl, mash the bananas until smooth. Add the melted butter, brown sugar, eggs, and vanilla extract. Whisk everything together until combined. The bananas should be fully incorporated into the wet ingredients to ensure every bite is soft and naturally sweet.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet mixture, folding gently with a spatula. Do not overmix—this is key! Overmixing leads to dense muffins instead of light, fluffy ones.
- Gently fold in the chocolate chips, making sure they’re evenly distributed. If you love extra gooey chocolate, toss the chocolate chips in a teaspoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom and keeps them evenly spread throughout the muffin.
- Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top for that bakery-style look.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is okay, but no wet batter). Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- I personally love this on Saturdays since my partner and I relish these while we play our boardgames.
Substitutions and Add-Ins:
Nutty Banana Muffins: Add ½ cup of chopped walnuts or pecans for a delicious crunch.
Healthier Version: Swap half of the all-purpose flour with whole wheat flour and reduce the sugar slightly.
Dairy-Free: Use coconut oil or a dairy-free butter substitute, and replace the chocolate chips with dairy-free ones.
Peanut Butter Banana Muffins: Swirl in 2 tablespoons of peanut butter for a nutty twist. Double Chocolate Muffins: Add 2 tablespoons of cocoa powder to the batter for a deep, rich chocolate flavor.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
