This Banana Chocolate Chip Muffins recipe is the perfect use for those overripe bananas. It features a moist banana batter that's dressed up with a heaping helping of chocolate chips for a magical combination of deliciousness.
Easy Banana Chocolate Chip Muffins Recipe
These homemade banana muffins have a soft interior and tender crumb. There are so many opportunities for a recipe like this one to personalize. For example, you could add ½ cup of toasted walnuts or pecans to the batter or use peanut butter chips in place of chocolate chips.
How to Make the Best Banana Chocolate Chip Muffins Recipe
When making these yummy banana muffins rule of thumb is, the more ripe and brown the banana, the sweeter these muffins will be. This recipe is great for using up those really dark brown bananas!
- Ingredients you'll need to make this recipe for Banana Chocolate Chip Muffins: All purpose flour, baking powder, baking soda, salt, brown sugars, eggs, canola oil, vanilla extract, 3 medium bananas, mashed and semi sweet or milk chocolate chips.
- You can also bake the muffins without paper liners by spraying the cups in the muffin pan with baking spray.
- Note that the outside edges of the muffins will have darker coloring without the liner.
- I'm a seasoned baker and pretty much always use a whisk to sift together the dry ingredients for any recipe. It works like a charm.
- The best way to get the banana amount right is to mash them and then measure. I like having some chunks of banana in the muffins so I don’t completely mash them into a puree-like consistency. It's fine to keep some small banana chunks. The measurement for the banana is for 1 ½ cups mashed banana instead of a set amount because depending on the size of the bananas and how ripe they are, you may need more or less to make up the 1 ½ cup.
- You can use either a whisk or wooden spoon to mix together the wet ingredients by hand there's really no need to pull out a mixer for this recipe.
- The muffins should stay in the oven with the oven door closed when lowering the temperature from 425°F to 350°F. Don't peek.
- When dividing the batter I almost always use an ice cream scoop. It keeps the batter more concise for even batter distribution into the cups of the muffin pan.
- You can use dark, golden or light brown sugar. The darker the sugar, the more of a molasses flavor it will have. The kind of sugar won't change the amount.
- If you like, you can tuck a round slice of banana or some chopped banana to the top of each muffin as a last step before baking.
- These muffins are best fresh out of the oven on the day they're made. That said, you can store them in an airtight container at room temperature or chilled in the refrigerator for 2-3 days.
- You can also freeze these muffins. To freeze, let the muffins cool completely before sealing in a freezer-safe bag. They’ll last about 2 months in a properly sealed freezer bag.
- To reheat: let the muffins come to room temperature on the counter or microwave for about 30 seconds.
More Southern Style Muffin Recipes to Make
Whether you like to drink coffee or hot tea, it's always nice to add a little something sweet on the side. More homemade muffin recipes you may like to try:
- Double Chocolate Buttermilk Muffins feature a chocolate batter that's filled with chocolate chips.
- Cinnamon Roll French Toast Muffins are a fun way to make a pull apart muffin to share.
- Blueberry Muffins are classic and the same recipe could be made with raspberries or blackberries.
- Cranberry Muffins are a must-make when fresh cranberries are in season.
- Cinnamon Streusel Oatmeal Muffins are dense and cake-like with warm cinnamon and nutmeg in the batter.
- Orange Muffins from Foodness Gracious.
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Banana Chocolate Chip Muffins
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed light brown sugar
- ½ cup vegetable or canola oil
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups mashed bananas about 3 small bananas
- 1 cup semi sweet or milk chocolate chips
- Preheat the oven to 425°F and line a standard 12 cup muffin-cupcake pan with paper liners. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate medium size bowl, combine sugar, eggs, oil, vanilla extract, and mashed banana until well combined. Note: The batter will be lumpy from the bananas.
- Add the dry ingredients to the mixing bowl with the wet and stir to mix until just combined. Stir in ⅔ cup chocolate chips, reserving a ⅓ cup for the tops.
- Divide the batter evenly among muffin cups, filling them about ⅔ full. Sprinkle tops with reserved chocolate chips. (Depending on how the batter is divided, you may yield more. Have an extra pan handy.)
- Bake the muffins for five minutes at 425°F degrees. Lower the oven temperature to 350°F. Bake for an additional 10-12 minutes, or until a toothpick comes out clean when inserted into the centers.
- Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
- Store in an airtight container chilled or at room temperature for up to 2 days.
My email said three ingredient biscuit but instead it’s a banana chocolate chip muffin recipe. Where do I find the three ingredient biscuit recipe?
See the 3 Ingredient Biscuit recipe here.
Can you freeze these?
Yes, from the narrative: These muffins are best fresh out of the oven on the day they're made. That said, you can store them in an airtight container at room temperature or chilled in the refrigerator for 2-3 days.
You can also freeze these muffins. To freeze, let the muffins cool completely before sealing in a freezer-safe bag. They’ll last about 2 months in a properly sealed freezer bag.
To reheat: let the muffins come to room temperature on the counter or microwave for about 30 seconds.