Soft and fluffy Banana Chocolate Chip Muffins! These muffins are the perfect way to use any browning bananas on your counter and turn them into a sweet breakfast or treat!
I almost always have browning bananas on my counter! That's why I'm always trying to find new ways to bake them up.
These banana chocolate chip muffins are full of sweet bananas and mini chocolate chips throughout. They're seriously so easy to make with only a few simple pantry ingredients too!
They are soft, fluffy, and have that perfect crisp muffin top that we all love.
For more banana recipes, try Double Chocolate Banana Bread Cookies, Chocolate Banana Brownies, and Banana Bread Chocolate Chip Cookies.
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Why this recipe works
- Ripe bananas – This recipe is a good way to use up ripe bananas, fresh or frozen!
- Breakfast – Easy breakfast or snack idea on the go.
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Mini chocolate chips- The mini chips provide the perfect muffin to chocolate ratio.
- Fluffy & moist – These Banana Chocolate Chip Muffins are very moist and soft!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Bananas – 3 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
Butter – Unsalted butter works best for baking. This is going to be melted.
Chocolate chips – Mini chocolate chips are used. I find this gives the muffins the perfect pockets of chocolate in every bite.
Step by step instructions
Here is how to make and bake these Banana Chocolate Chip Muffins. You will need a 12 muffin tin, muffin liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.
Step 2 - Whisk wet ingredients. In a large bowl, whisk mashed bananas, melted and cooled butter, egg, egg yolk, vanilla, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.
Step 3 - Add in dry ingredients. Toss in flour, cinnamon, nutmeg, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 4 - Add in chocolate chips. Toss in the mini chocolate chips, and mix in until no dry streaks remain.
Step 5 - Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra sugar on top (optional, but highly recommended for that 'crisp' muffin top!)
Step 6 - Bake. Bake the muffins at 400°F for 5 minutes, then turn down to 350°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don't rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.
FAQ
Can I use frozen bananas?
Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.
Can I use regular sized chocolate chips?
Absolutely! You can also omit them completely if you'd like.
Do I have to add bananas?
Yes! This is one of the main ingredients in this recipe.
Why do you bake at 2 different temperatures?
The first temperature, 400°F, quickly lifts up the muffin tops to give us that dome we all love. Then, when it goes down to 350°F for the remainder of the baking period, they continue to bake as normal!
Check out these recipes
- Coconut Chocolate Muffins
- Carrot Oatmeal Muffins
- Easy Carrot Streusel Muffins
- Quick and Easy Cheese Muffins
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Banana Chocolate Chip Muffins
Ingredients
- 2 cups flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/8 tsp ground nutmeg
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 1/2 cups mashed bananas 3-4 large bananas
- 3/4 cup brown sugar
- 1/2 cup melted butter cooled
- 1 tbsp vanilla
- 3/4 cups mini chocolate chips
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a large bowl, whisk melted and cooled butter, brown sugar, bananas, egg, egg yolk, and vanilla. Whisk until combined. It may be lumpy because of the bananas and that is okay!1 egg yolk, 1 1/2 cups mashed bananas, 3/4 cup brown sugar, 1/2 cup melted butter, 1 tbsp vanilla, 1 egg
- Add in flour, cinnamon, nutmeg, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.2 cups flour, 1 3/4 tsp baking powder, 1/2 tsp baking soda, 2 tsp cornstarch, 1/8 tsp ground nutmeg, 3/4 tsp cinnamon, 1/4 tsp salt
- Toss in the mini chocolate chips and fold a few more times.3/4 cups mini chocolate chips
- Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise.
- Sprinkle extra mini chocolate chips and sugar on it.
- Bake the muffins at 400℉ for 5 minutes, and then turn the oven down to 350℉ and continue baking for 12-15 minutes.
- Allow the muffins to cool, and enjoy! These muffins stay good on your counter for up to 5 days and in the refridgerator in an airtight container for up to 2 weeks.
Monica M. says
Very delicious muffins , moist and fluffy exactly the way I like it .
The only thing I change is I used oil instead of butter . Will make it again .
Ania says
Thanks for sharing Monica! So glad to hear you enjoyed the muffins! 🙂