Banana Chocolate Chip French Toast Muffins Recipe

You know that moment when breakfast smells like a bakery and tastes like dessert—but you still pretend it’s “balanced”? That’s this recipe.

Banana Chocolate Chip French Toast Muffins are what happens when banana bread and French toast decide to show up to brunch wearing the same outfit.

They’re fast, wildly good, and zero fancy techniques required. Make a batch once, and your kitchen becomes the hangout spot—neighbors will “coincidentally” stop by.

The Secret Behind This Recipe

The magic comes from combining two textures: custardy French toast and moist banana bread. Mashed ripe bananas act as both a natural sweetener and moisture bomb, so the muffins stay plush without drowning in syrup.

A simple custard—eggs, milk, vanilla, and cinnamon—binds everything and gives that classic French toast vibe.

Then we fold in chocolate chips for little pockets of gooey sweetness that make you question why you ever ate boring toast.

Banana Chocolate Chip French Toast Muffins: Weekend-Level Bliss in a Cup

Recipe by Wendy CarterCourse: Dessert

Servings

12

servings

Prep time

15

minutes

Cooking time

22

minutes

Calories

220

kcal

Ingredients

• 6 cups stale bread, cubed (brioche, challah, or thick white bread work best)

• 2 large ripe bananas, mashed (about 1 cup)

• 3 large eggs

• 1 cup milk (whole or 2%; sub almond/oat milk as needed)

• 1/3 cup maple syrup or brown sugar

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• 1/4 teaspoon nutmeg (optional, but nice)

• 1/4 teaspoon fine sea salt

• 1/2 cup mini chocolate chips (or regular, roughly chopped)

• 2 tablespoons melted butter (plus more for greasing)

• Optional toppings: coarse sugar, extra chocolate chips, banana slices

Step-by-Step Instructions

• Prep the gear: Preheat oven to 350ºF (175ºC). Grease a 12-cup muffin pan well or line with parchment liners. Greasing helps the custard edges crisp—don’t skip.
• Cube the bread: Cut bread into 3/4-inch cubes. If it’s fresh, spread cubes on a sheet pan and bake for 5–7 minutes to dry them slightly. Stale bread absorbs custard better and prevents sogginess.
• Make the custard: In a large bowl, whisk eggs, milk, maple syrup (or brown sugar), vanilla, cinnamon, nutmeg, and salt until smooth.
• Add bananas: Stir in mashed bananas until evenly combined. You want a pourable, creamy batter.
• Fold in bread and chips: Add bread cubes and chocolate chips. Gently toss with a spatula to coat every piece. Let it sit for 5 minutes so the bread soaks up the custard.
• Finish with butter: Drizzle in melted butter and fold once more. This adds richness and golden edges.
• Fill the tin: Divide mixture evenly among the muffin cups, pressing down lightly to compact. Top with a few extra chips or a sprinkle of coarse sugar for bakery vibes.
• Bake: Bake 22–26 minutes, until the tops are set and lightly browned and a toothpick in the center comes out mostly clean (a little chocolate is fine, obviously).
• Cool slightly: Let muffins rest in the pan 5 minutes, then loosen edges with a knife and transfer to a rack. They firm up as they cool.
• Serve: Enjoy warm as-is, or drizzle with maple syrup, a dollop of yogurt, or a smear of peanut butter. Brunch hero unlocked.

Make-Ahead & Storage Guide

• Make-ahead batter: Mix the custard and bananas the night before. Keep bread separate. Combine with bread and chips in the morning, rest 5 minutes, then bake.
• Refrigeration: Store cooled muffins in an airtight container in the fridge for up to 4 days.
• Freezer: Wrap individually and freeze up to 2 months.
  

  Reheat from frozen at 325°F (165°C) for 10–12 minutes.

• Reheating: For best texture, warm in the oven or toaster oven. Microwave works in a pinch (20–30 seconds), but you’ll lose some crisp edges.

Health Benefits

• Bananas = potassium and fiber: They help support heart health and steady energy. Also, they replace part of the added sugar—win-win.
• Eggs = protein and choline: Keeps these muffins more satisfying than a typical pastry, and choline supports brain health.
• Milk = calcium and vitamin D: Helps bones and adds creaminess without needing heavy cream.
• Smarter sweetness: Using maple syrup or brown sugar plus ripe bananas allows sweetness without going full candy bar.
  

  Moderation, not misery.

Nutrition Stats

Per muffin (approximate, with whole milk and mini chips): 220 calories, 8g fat, 33g carbs, 3g fiber, 16g sugar, 6g protein, 190mg sodium. Swap milk or reduce chips to adjust. FYI, using whole-grain bread bumps fiber and keeps you fuller longer.

Preventing Common Errors

• Soggy centers? Your bread was too soft or too fresh.
  

  Dry it out in the oven first, and don’t skip the 5-minute soak to evenly hydrate.

• Bland flavor? Use ripe bananas with brown speckles. Unripe bananas taste like disappointment. Add a pinch more cinnamon or vanilla if needed.
• Muffins sticking to the pan? Grease thoroughly, especially the tops of the muffin wells.
  

  French toast custard loves to cling.

• Overbrowning before set? Tent loosely with foil at the 18–20 minute mark and continue baking until the centers are just set.
• Dry texture? You either overbaked or skimped on custard. Aim for lightly golden tops and a soft, springy center.

Switch It Up

• Peanut butter swirl: Warm 2 tablespoons peanut butter and drizzle over the filled cups before baking. Swirl gently with a toothpick.
• Whole-grain boost: Use half whole-wheat bread for extra fiber; add 1–2 tablespoons extra milk if it seems dry.
• Nutty crunch: Fold in 1/3 cup chopped walnuts or pecans.
  

  Crunch + chocolate = yes.

• Dairy-free: Use almond or oat milk and dairy-free chocolate chips. Swap butter with coconut oil.
• Coffee-shop vibe: Add 1 teaspoon espresso powder to the custard. Chocolate wakes up.
  

  So will you.

• Tropical twist: Sub half the chocolate with toasted coconut and add a splash of rum extract.

FAQ

Can I use gluten-free bread?

Yes. Choose a sturdy gluten-free loaf and dry it out well. GF bread can be more delicate, so don’t overmix and compact the cups gently.

Do I need to use stale bread?

Strongly recommended.

Fresh bread doesn’t absorb custard evenly and turns mushy. Quick fix: cube and toast the bread for a few minutes first.

Can I reduce the sugar?

Absolutely. Cut the maple syrup/brown sugar to 1/4 cup if your bananas are very ripe.

The chocolate chips still deliver sweetness, IMO the balance stays great.

What chocolate works best?

Mini semi-sweet chips melt evenly and distribute better. Dark chocolate chunks are excellent if you want bigger pockets of chocolatey drama.

How do I know they’re done?

Look for lightly browned tops and set centers that spring back when pressed. A toothpick should come out with moist crumbs, not wet custard.

Can I make this as a casserole instead?

Yes.

Pour the mixture into a greased 8×8-inch pan and bake at 350°F (175°C) for 30–38 minutes, until set in the center. Slice and serve with syrup.

Bringing It All Together

These Banana Chocolate Chip French Toast Muffins are stealthy brilliant: a bakery-level treat with the soul of a weekday breakfast.

They’re fast, freezer-friendly, and customizable enough to keep things interesting.

Make them once for brunch, and you’ll keep a stash for grab-and-go mornings—because a warm, melty, banana-chocolate muffin beats a sad granola bar every time.

Bake a batch, impress yourself, and accept the compliments like you planned it all along.