Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are soft and moist. They are great for breakfast or dessert. If you have ripe bananas and do not know what to do with them, then this recipe is for you. Simple ingredients and easy to make this delicious treat.
As an Amazon associate, I make a small commission if you use any of the affiliate links below to purchase a product. Thank you for supporting my blog!
How to make Banana Chocolate Chip Muffins
Ingredients you’ll need
- Butter. Unsalted butter, melted.
- Sugar. White granulated sugar and brown sugar was used in this recipe.
- Eggs. Large eggs room temperature.
- Flour. All-purpose flour.
- Ripe bananas. See tip below how to make ripe bananas if you don’t have them.
- Chocolate Chips. I used semisweet chocolate chips.
Preheat oven to 350oF. Line up a muffin tin with cupcake liners.
In the mixing bowl sift flour, baking soda, and salt. Sifting dry ingredients will help to avoid clumps. Set aside. In a large bowl, add white granulated sugar and brown sugar. Add melted butter. Using hand or electric mixer, combine together butter and sugars on medium speed. Continue mixing, add eggs, one at the time. Add vanilla extract.
In a separate mixing bowl, mash up 4 ripe bananas (medium sized). Then add them to the muffin batter.
Tip from Marina: if you do not have ripe bananas, you can place unripe bananas on a baking sheet in the oven and bake for 15 minutes at 350oF. Cool cooked bananas before use.
Add dry ingredients and mix until all combine. Using spatula, fold in chocolate chips.
Fill cupcake liners. You can use ice cream scoop or regular spoon to help. Top the muffins with extra chocolate chips. This is totally optional. Bake muffins at 350oF for 20-24 minutes.
Tips for making this recipe
- Make sure you are using ripe bananas. Underripe bananas won’t mash properly and will cause a lumpy batter.
- You can fold some nuts into the batter. 1/2 cup walnuts or pecans will work really well.
- Mix nuts with raising or other dry fruits.
- You can add any kind of chocolate you like or use mixed chocolate.
- Adding pumpkin spice or cinnamon will be great addition during fall season.
How to store
Store Banana Chocolate Chip Muffins in air-tight container for 3-5 days. You can also freeze muffins for up to 3 month.
If you make these muffins, please tag me on social mead and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Tiramisu Cupcakes
- Apple muffins with streusel
- Pistachio Muffins
- Cranberry Orange Muffins
- Red Velvet Cupcakes
Banana Chocolate Chip Muffins
Equipment
- 1 stand mixer or electric hand mixer
- 1 spatula
- 1 muffin pan
Ingredients
- ¾ cup unsalted butter melted
- ¼ cup white granulated sugar
- ½ cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350oF. Line up a muffin tin with cupcake liners.
- In the mixing bowl sift flour, baking soda, and salt. Sifting dry ingredients will help to avoid clumps. Set aside.
- In a large bowl, add white granulated sugar and brown sugar. Add melted butter. Using hand or electric mixer, combine together butter and sugars on medium speed.
- Continue mixing, add eggs, one at the time. Add vanilla extract.
- In a separate mixing bowl, mash up 4 ripe bananas (medium sized). Then add them to the muffin batter.
- Add dry ingredients and mix until all combine.
- Using spatula, fold in chocolate chips.
- Fill cupcake liners. You can use ice cream scoop or regular spoon to help.
- Top the muffins with extra chocolate chips. This is totally optional.
- Bake muffins at 350oF for 20-24 minutes.