Banana Chocolate Chip Muffins – Soft, Sweet, and Easy to Make
These Banana Chocolate Chip Muffins are the kind you’ll want to bake on a slow morning and snack on all week. They’re soft, moist, and full of warm banana flavor with just the right amount of chocolate. No fancy tools, no complicated steps—just a simple batter and a quick trip to the oven.
Whether you’re baking for kids, coworkers, or your own sweet tooth, this recipe hits that cozy, homemade spot. Let’s get you a batch that’s golden on top and tender inside.
Banana Chocolate Chip Muffins - Soft, Sweet, and Easy to Make
Ingredients
Method
- Prep the pan and oven. Heat the oven to 375°F (190°C).Line a 12-cup muffin pan with paper liners or lightly grease it. This temperature gives you a nice dome without drying the muffin.
- Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are okay and add texture.
- Whisk the wet ingredients. To the bananas, add granulated sugar, brown sugar, melted butter, oil, eggs, milk, and vanilla.Whisk until well combined and glossy.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This distributes the leavening evenly so your muffins rise well.
- Bring wet and dry together. Add the dry ingredients to the wet mixture. Use a spatula to fold gently until you no longer see dry streaks.Do not overmix; a few lumps are fine.
- Fold in the chocolate chips. Gently stir in 1 cup of chocolate chips. Save a few to sprinkle on top for a bakery-style look.
- Fill the muffin cups. Divide the batter evenly among the 12 cups, filling each about 3/4 full. Top with extra chocolate chips and a pinch of coarse sugar if you like a crisp top.
- Bake. Bake for 16–20 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine).
- Cool. Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool.They’ll set up as they cool and become easier to handle.
- Enjoy. Serve warm for melty chips, or at room temperature for a more set crumb. Both are great.
Why This Recipe Works
This recipe balances ripe bananas for natural sweetness with a touch of brown sugar for depth. A mix of butter and oil keeps the muffins moist without feeling heavy.
The batter uses the classic muffin method—mix the wet and dry separately, then combine briefly—so the crumb stays light and soft. A little milk and vanilla round out the flavor, while chocolate chips add melty pockets in every bite. The result is a muffin that tastes like a bakery treat but is easy enough for a weekday bake.
What You’ll Need
- 3 very ripe bananas, mashed (about 1 1/3 cups)
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup neutral oil (canola, vegetable, or light olive oil)
- 2 large eggs, at room temperature
- 1/4 cup milk (dairy or unsweetened non-dairy)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 cup chocolate chips (semi-sweet or milk chocolate), plus extra for topping
- Coarse sugar for sprinkling on top (optional)
Step-by-Step Instructions
- Prep the pan and oven. Heat the oven to 375°F (190°C).Line a 12-cup muffin pan with paper liners or lightly grease it. This temperature gives you a nice dome without drying the muffin.
- Mash the bananas. In a large bowl, mash the ripe bananas until mostly smooth. A few small lumps are okay and add texture.
- Whisk the wet ingredients. To the bananas, add granulated sugar, brown sugar, melted butter, oil, eggs, milk, and vanilla.Whisk until well combined and glossy.
- Combine the dry ingredients. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon. This distributes the leavening evenly so your muffins rise well.
- Bring wet and dry together. Add the dry ingredients to the wet mixture. Use a spatula to fold gently until you no longer see dry streaks.Do not overmix; a few lumps are fine.
- Fold in the chocolate chips. Gently stir in 1 cup of chocolate chips. Save a few to sprinkle on top for a bakery-style look.
- Fill the muffin cups. Divide the batter evenly among the 12 cups, filling each about 3/4 full. Top with extra chocolate chips and a pinch of coarse sugar if you like a crisp top.
- Bake. Bake for 16–20 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs (melted chocolate is fine).
- Cool. Let the muffins sit in the pan for 5 minutes, then transfer to a wire rack to cool.They’ll set up as they cool and become easier to handle.
- Enjoy. Serve warm for melty chips, or at room temperature for a more set crumb. Both are great.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days. Add a paper towel on the bottom and top to absorb moisture and keep the tops from getting sticky.
- Refrigerator: Not necessary, but if your kitchen is warm, they’ll keep up to 5 days chilled.Bring to room temp or warm briefly before eating.
- Freezer: Wrap each muffin tightly and place in a freezer bag for up to 2 months. Thaw at room temperature or microwave for 20–30 seconds.
Why This is Good for You
These muffins use bananas for natural sweetness and moisture, which lets you use a little less added fat. They also bring potassium and fiber to the mix.
A balanced breakfast still needs protein, so pair a muffin with Greek yogurt, a boiled egg, or a handful of nuts. If you want to lean lighter, you can cut the sugar slightly or use dark chocolate chips for a richer flavor with less sweetness. It’s comfort food with a few smart choices baked in.
Pitfalls to Watch Out For
- Underripe bananas: Green or yellow-firm bananas won’t mash well and won’t give enough flavor.Use spotty, brown-flecked bananas for the best taste and texture.
- Overmixing the batter: Stirring too much makes the muffins tough. Fold just until combined.
- Skipping room-temperature eggs: Cold eggs can make the butter seize and create a dense crumb. Let them sit out for 10–15 minutes.
- Overbaking: Dry muffins happen fast.Start checking at 16 minutes and pull them when a toothpick has moist crumbs.
- Too much flour: Scooping directly from the bag packs flour tightly. Spoon and level, or weigh flour (240 g for 2 cups) for accuracy.
Recipe Variations
- Whole wheat twist: Swap 1 cup of all-purpose flour for white whole wheat flour. Add 1–2 tablespoons of milk if the batter seems thick.
- Nutty crunch: Fold in 1/2 cup chopped walnuts or pecans.Toast them first for extra flavor.
- Peanut butter swirl: Dollop 1/3 cup warmed peanut butter over the batter once it’s portioned in the pan. Swirl with a toothpick.
- Coconut banana: Add 1/2 cup shredded coconut and use coconut oil instead of neutral oil.
- Mini muffins: Use a mini muffin tin and bake 10–12 minutes. Great for snacks or lunchboxes.
- Less sweet: Reduce the granulated sugar to 1/3 cup.The bananas and chocolate still keep it satisfying.
- Dairy-free: Use plant milk and swap butter for more oil or dairy-free butter.
- Gluten-free: Use a 1:1 gluten-free baking flour blend. Let the batter rest 10 minutes before baking for better texture.
FAQ
Can I use frozen bananas?
Yes. Thaw them completely, drain off excess liquid, and mash.
Frozen bananas often taste even sweeter and work perfectly in muffins.
Do I have to use both butter and oil?
No, but the combo gives great flavor and moisture. If you prefer, use 1/2 cup oil total or 1/2 cup melted butter. Oil will be a touch moister; butter gives richer flavor.
Why did my muffins sink in the middle?
This can happen if the batter was overmixed, the oven temperature was off, or they were underbaked.
Check your oven with an oven thermometer and bake until the centers spring back lightly.
Can I add more chocolate chips?
Sure. Up to 1 1/4 cups is fine. Any more and the muffins can fall apart and bake unevenly.
How do I get tall, domed muffin tops?
Start with a slightly higher oven temperature like 400°F for the first 5 minutes, then reduce to 375°F for the remaining time.
Don’t open the oven door early, and fill cups about 3/4 full.
Can I make this batter ahead?
It’s best baked right away so the leavening works properly. If needed, you can mix the dry and wet ingredients separately and combine just before baking.
What if I don’t have brown sugar?
Use all granulated sugar and add 1 teaspoon of molasses if you have it. If not, all white sugar works—the flavor will be a bit lighter.
Can I use self-rising flour?
Yes, replace the flour, baking powder, and salt with 2 cups self-rising flour.
Keep the baking soda in for banana lift.
Wrapping Up
These Banana Chocolate Chip Muffins are simple, reliable, and crowd-pleasing. With a few pantry staples and ripe bananas, you’ll have a warm batch ready in under 30 minutes. Keep this recipe handy—it’s the kind you’ll make again and again, with room to tweak to your taste.
Enjoy one fresh from the oven, and stash the rest for easy breakfasts and snacks all week.
