Weekends are all about breakfast foods for me. These Banana Chocolate Chip Muffins are moist, but not too sweet and have plenty of chocolate chips. They are perfect for using up overripe bananas and your family will gladly eat them for breakfast, a snack, or dessert.
Nothing fancy here, just simple, homemade flavor.
Grab and Go Breakfast
I like to make Banana Chocolate Chip Muffins in the evening and have them ready to go as a quick grab and go breakfast for my kids before school. Getting teenagers to eat in the morning is not an easy task.
They truly are delicious muffins and I think I like them every bit as much as Dark Chocolate Zucchini Muffins which are up there with my favorite muffins of all time.
I kept these muffins really simple and plain so that they are super easy to make, but you could add a streusel topping if you like.
Recipe Tips
Be sure to use really ripe bananas. The bananas add alot of the moistness and sweetness to the muffins.
Only fill the muffin cups 3/4 of the way full. Any fuller and they will rise and overflow the cups some.
Note: You can mix the batter in a bowl by hand. If you do this, mash the bananas really well with a fork before you mix the wet ingredients together. Or you can use an electric mixer. Then you can just let the mixer mash the bananas.
Storage
These muffins can be stored at room temperature for up to 4 days. To prevent them from getting soggy, store them in an airtight container with a layer of paper towels on the bottom and on the top. The paper towels will absorb any moisture that the muffins release.
To freeze, individually wrap the muffins in plastic wrap and store for up to 2 months.
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More Muffin Recipes
- Lemon Blueberry Cornmeal Muffins
- Cherry Chocolate Chip Muffins
- Old-Fashioned Doughnut Muffins
- Carrot Zucchini Muffins
Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup mashed ripe bananas,, about 2 large
- 1 large egg
- 1/2 cup unsalted butter,, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line 12 muffin cups with liners.
- In a large bowl, mix flour, both sugars, baking powder, and salt.
- In a medium bowl, mix mashed bananas, egg, melted butter, milk, and vanilla extract.
- Stir wet ingredients into dry just until there are no large streaks of flour.
- Stir in chocolate chips.
- Fill each muffin cup 3/4 full and bake until muffin tops are firm when pressed gently, about 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published February 20, 2015.
Recipe Source: adapted from Epicurious
More Muffin Recipes
Dark Chocolate Zucchini Muffins
Blueberry Macadamia Nut Muffins
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Made these this morning for my 3 year old grandson. He and I both declared them a hit! Thanks for the recipe!
I have followed this recipe many times. Instead of white and brown sugar I use my own (homemade applesauce) about 3/4 of a cup. I also add in pieces of walnuts 1/3 and also some quick oats. Very moist!! Love this recipe! And by my family
I don’t have unsalted butter, how can I fix it?
Omit the recipe salt-it tends to even it out
These muffins taste like poo poo 🙁
Because….??
If you didn’t like them, it would be helpful to those reading the comments for you to explain what it was you didn’t like. We’re they dry? Too sweet? Needed spices?
Jake, there was no poo added in the ingredients list. Those were chocolate chips! You don’t have a bunny by chance do you?
Amazing Muffins!! I am so happy this was the first recipe that popped up in my search for banana chocolate chip muffins because I can’t imagine a better recipe! My very picky teenage daughter agrees 🙂
These are the best banana muffins I have ever made. I followed the recipe exactly and they turned out perfect. Moist inside and slightly crunchy top.
I never comment but these were amazing!! I used melted coconut oil instead of the butter and added chopped pecans, shredded coconut and a dash of cinammon in the dry mix and it still came out delicious! Thank you so much!
These are delicious! I added 1 teas cinnamon, 1/4 teas nutmeg and 2/3 cup chopped walnuts for a little spice and crunch.
Substituted in Bob’s Red Mill 1 to 1 Gluten-Free flour blend and these were absolutely delicious.
The best banana muffins I’ve ever eaten, hands down!!
Where could I find the nutritional facts for the muffin?
Just get all the nutrition facts off the individual ingredients and add them together