Banana Chocolate Chip Muffins

Soft, moist, and full of banana and chocolatey goodness, these muffins are perfect for breakfast or a snack and help you use up overripe bananas—with minimal effort and pantry-friendly ingredients.

Why You’ll Love This Recipe

• Quick and easy to make—ready in about 30 minutes.

• Uses simple, staple ingredients you likely already have.

• Delightfully moist texture and melty chocolate chips in every bite.

• Flexible and forgiving—can easily adapt or omit ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour (180 g)

• 1 teaspoon baking soda

• ½ teaspoon salt

• 2/3 cup sugar (about 113 g)

• 1 cup semisweet chocolate chips (plus extra for topping, optional)

• 3 medium ripe bananas (about 1 cup mashed)

• 1/3 cup melted unsalted butter (about 75 g), slightly cooled

• 1 large egg

• 1 teaspoon vanilla extract (5 ml)

Directions

1. Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners.

2. In a bowl, whisk together the flour, baking soda, salt, and sugar. Set aside.

3. In another bowl, mash the bananas. Add the egg, melted butter, and vanilla; mix until combined.

4. Fold the dry ingredients into the wet until just combined—don’t overmix.

5. Fold in the chocolate chips, reserving some for the tops if desired.

6. Scoop the batter into the muffin cups; sprinkle extra chips on top if desired.

7. Bake for 17–20 minutes, or until a toothpick comes out clean.

8. Cool in the tin for a few minutes before transferring to a rack.

Servings And Timing

• Makes 12 muffins.

• Prep time: about 10 minutes

• Bake time: 17–20 minutes

• Total time: ~30 minutes

Variations

• Use milk, dark, or white chocolate chips (or leave them out completely).

• Stir in ½ teaspoon cinnamon for a warm, spiced flavor.

• Fold in ½ cup chopped walnuts or pecans for added crunch.

• Skip the chocolate chips and add raisins or other dried fruit.

Storage/Reheating

• Store in an airtight container at room temperature for 5–7 days.

• Freeze for up to 3 months—wrap tightly in plastic or foil.

• To reheat, thaw fully and warm in a preheated oven or microwave for a few seconds if you prefer them warm.

FAQs

1. How Do I Ripen Bananas Quickly?

Place them (skinned or unskinned) on a baking sheet and bake at 350 °F for about 10 minutes—then mash as usual.

2. Can I Make These Dairy-Free?

Yes! Substitute melted coconut oil in place of the butter with similar results.

3. What If I Don’t Have Paper Liners?

Grease the muffin tin or use reusable muffin liners—both work fine.

4. Can I Use Frozen Bananas?

Yes. Thaw them completely, drain excess liquid, then mash and use.

5. How Do I Know When The Muffins Are Done?

Insert a toothpick in the center—if it comes out clean or with a few crumbs, they’re ready.

6. Can I Reduce The Sugar?

Yes, but sugar contributes to moisture and texture—consider substituting with natural sweeteners like maple syrup or honey, but reduce amounts slightly.

7. Can I Double The Recipe?

Yes, just double the ingredients and bake in batches or across two muffin tins.

8. Can I Use Whole Wheat Or Gluten-Free Flour?

You can experiment, but starting with a partial substitution is best—adjust liquid if needed.

9. How Do I Make Them Extra Fluffy?

Avoid overmixing; just fold wet and dry ingredients until barely combined.

10. Can I Make Muffins In A Loaf Pan?

Yes—bake at the same temperature but increase the time. Check doneness after about 50–60 minutes with a toothpick.

Conclusion

These Banana Chocolate Chip Muffins are a delightful, reliable recipe that turns ripe bananas into golden, comforting treats in just half an hour. With plenty of room for swaps and variations, they’re perfect for busy mornings, afternoon pick-me-ups, or just about any time you need a sweet, homemade bite. Enjoy baking and tasting!

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