There’s a certain magic that happens when you blend sweet, velvety bananas and melty chocolate chips into muffins: mornings transform, coffee becomes more decadent, and snack time is suddenly the best part of the day. These Chocolate Chip and Banana Muffins are the very definition of comfort baking – moist from ripe bananas, studded with gooey pockets of chocolate, and infused with a gentle warmth, thanks to a pinch of cinnamon. Whether you’re looking for a fuss-free breakfast, an after-school treat, or the answer to those spotty bananas on your counter, you’re going to fall head over heels for this classic combination.

Chocolate Chip and Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

For Chocolate Chip and Banana Muffins that truly wow, you don’t need a mile-long shopping list — just a handful of straightforward ingredients that work together to create moist, flavorful bites. Here’s what each brings to the party, along with handy tips for the best results.

All-purpose flour: Gives the muffins structure while keeping them light and fluffy.
Baking soda: Reacts with bananas’ natural acids for stellar rise.
Baking powder: Ensures a soft, tender crumb and helps the muffins dome.
Salt: Balances sweetness and brightens flavors.
Ground cinnamon: Adds warmth and a subtle spice that complements banana beautifully.
Ripe bananas: The star of these muffins—make sure they’re spotty and soft for maximum sweetness and moisture.
Granulated sugar: Sweetens the muffins and keeps them light.
Brown sugar: Adds depth, moisture, and a mellow, caramel flavor.
Vegetable oil: Makes every bite exceptionally moist; you can use another neutral oil if you like.
Egg: Binds everything together and lends richness.
Vanilla extract: Rounds out the flavors and adds that classic bakery aroma.
Mini chocolate chips: Disperse chocolate throughout every bite and melt perfectly, making the muffins extra decadent.

How to Make Chocolate Chip and Banana Muffins

Step 1: Prep Your Muffin Tin and Oven

Begin by preheating your oven to 350°F (175°C), which ensures your muffins rise evenly right from the start. Line a 12-cup muffin tin with paper liners or give it a light greasing — either way, you’ll have an easy time popping the muffins out when they’re done, and cleanup is a breeze. It’s a small step that sets the stage for bakery-worthy muffins at home.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Whisking now helps distribute the leaveners and spices evenly, so every bite of your Chocolate Chip and Banana Muffins has a harmonious, tender crumb and the subtle warmth of cinnamon. Set the bowl aside while you turn your attention to the stars of the show.

Step 3: Mash and Blend the Bananas

Grab those perfectly ripe bananas — the spottier, the better! Mash them thoroughly in a large mixing bowl, leaving just a few small chunks for added texture. The bananas provide sweetness and keep the muffins delightfully moist, so don’t skimp on this key step.

Step 4: Combine Wet Ingredients

To the mashed bananas, add both the granulated and brown sugars, vegetable oil, egg, and vanilla extract. Mix everything together until smooth and well-blended. This stage creates a creamy base that infuses the muffins with sweetness, richness, and a subtle hint of vanilla.

Step 5: Bring Wet and Dry Together

Gradually stir the dry ingredients into the banana mixture. The key here is to mix until just combined — a few streaks of flour remaining is perfectly fine. Overmixing can toughen your muffins, so a gentle hand is your best friend. Once blended, you’re ready for the (mini) showstopper.

Step 6: Fold in the Mini Chocolate Chips

Now, sprinkle in those glorious mini chocolate chips. Fold them gently into the batter, ensuring every scoop gets plenty of chocolatey goodness. If you love extra chocolate (and who doesn’t?), save a few chips to sprinkle atop the muffins before baking. The chips will melt into little pools of joy!

Step 7: Divide and Bake

Spoon the batter evenly into your prepared muffin cups, filling each about three-quarters full for perfect domed tops. Add those extra chocolate chips to the top if you set some aside. Bake for 18 to 22 minutes—the muffins are done when the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. This brief resting period ensures they set up just right and pop out without sticking, while cooling on a rack helps preserve their fluffy texture. Resist the urge to eat them piping hot—just for a minute or two!—and then dig in while the chocolate is still irresistibly melty.

How to Serve Chocolate Chip and Banana Muffins

Garnishes

Take your Chocolate Chip and Banana Muffins over the top with a few easy garnishes. A light dusting of powdered sugar gives them a pretty, bakery-style finish, and an extra sprinkle of mini chocolate chips while they’re still warm ensures a gooey chocolate puddle in every bite. For a brunch spread, a dollop of softly whipped cream or vanilla yogurt on the side adds a touch of elegance.

Side Dishes

These muffins pair beautifully with a tangy fruit salad or a bowl of Greek yogurt. If you’re serving breakfast or brunch, consider a platter with fresh berries or sliced oranges — the zesty flavors are a bright counterpoint to the sweet, rich Chocolate Chip and Banana Muffins. A cup of freshly brewed coffee or creamy hot chocolate makes them feel extra-special.

Creative Ways to Present

For a fun twist, try splitting the muffins and serving them warm with salted butter or a swipe of nut butter. They’re wonderful as lunchbox treats packed with a note, or as part of an afternoon tea tray with mini sandwiches and fresh fruit. Stack a few muffins, tie with twine, and deliver to a friend — they make a heartfelt homemade gift that’s pure delight.

Make Ahead and Storage

Storing Leftovers

These muffins keep well at room temperature for 2 to 3 days. Store them in an airtight container, ideally with a paper towel underneath to absorb excess moisture and keep their texture just right. Pop the container in a cool, dry spot and you’ll have fresh-tasting muffins ready for breakfasts or snacks.

Freezing

Chocolate Chip and Banana Muffins are wonderful for freezing. Once fully cooled, wrap each muffin individually in plastic wrap or foil for the best freshness and then place them in a zip-top freezer bag. They’ll keep beautifully for up to 3 months—just thaw at room temperature or microwave in short intervals when you’re ready to enjoy.

Reheating

To rewarm your muffins and bring back a freshly-baked feel, place one on a microwave-safe plate and heat for about 10–15 seconds. If you’re reheating several, pop them on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes. Either way, your Chocolate Chip and Banana Muffins will be soft, moist, and that delightful chocolate will go wonderfully gooey once again.

FAQs

Can I use frozen bananas for these muffins?

Absolutely! Thaw the bananas completely and drain any excess liquid before mashing. Frozen bananas can actually make Chocolate Chip and Banana Muffins even moister, with intense banana flavor.

Can I substitute whole wheat flour?

Yes, you can swap in whole wheat flour for up to half of the all-purpose flour for a nuttier flavor and a bit more fiber. The muffins remain wonderfully tender and still rise nicely.

How do I make these muffins dairy-free?

Great news — the original recipe is already dairy-free as long as you use dairy-free chocolate chips. Just double-check your chip package, and you’re good to go!

Can I add nuts to Chocolate Chip and Banana Muffins?

Absolutely! Chopped walnuts or pecans add a lovely crunch and extra richness. Just fold about half a cup in with the chocolate chips, or try a sprinkle on top before baking for some toasty nuttiness.

What’s the secret to super-moist muffins?

Ripe bananas are key, as is not overmixing your batter. Stirring until just combined keeps your Chocolate Chip and Banana Muffins fluffy, and a little brown sugar adds both moisture and flavor depth.

Final Thoughts

If you’ve been searching for the perfect excuse to use up ripe bananas, these Chocolate Chip and Banana Muffins are it — easy to make, impossible to resist, and loved by everyone who tries them. Pull out your mixing bowls and treat yourself today; I promise, your kitchen (and your taste buds) will thank you!

Chocolate Chip and Banana Muffins Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Indulge in these delicious Chocolate Chip and Banana Muffins that are moist, flavorful, and perfect for breakfast or a snack. Loaded with ripe bananas and mini chocolate chips, these muffins are a crowd-pleaser for all occasions.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

3/4 cup mini chocolate chips (plus extra for topping if desired)

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and prepare a muffin tin with liners or grease lightly.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Combine Wet Ingredients: In a large bowl, mix mashed bananas, granulated sugar, brown sugar, oil, egg, and vanilla until well combined.
Blend Ingredients: Gradually add dry ingredients to the banana mixture and stir until just combined. Fold in chocolate chips.
Fill Muffin Cups: Divide batter evenly among muffin cups, filling each about 3/4 full. Top with extra chocolate chips if desired.
Bake: Bake for 18–22 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well and are suitable for breakfast or snacks.
You can use whole wheat flour for half of the all-purpose flour or add chopped walnuts for extra texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American