Breakfast Deserts

Banana Muffins with Chocolate Chips

Name: Banana Muffins with Chocolate Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: 1 cups ½; 1 teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 3 ripe bananas, mashed; ⅓ cup; ½ cup; 1 large egg; 1 teaspoon vanilla extract; ½ cup; Optional: ¼ cup chopped nuts

Servings: 12 Total Time: 35 mins Difficulty: Beginner

Jump To Recipe Print Recipe

Introduction

Banana Muffins with Chocolate Chips are soft, moist, and packed with natural sweetness from ripe bananas, complemented perfectly by melty chocolate chips. They’re a classic comfort bake that’s ideal for breakfast, brunch, or a quick snack. These muffins have a tender crumb, a hint of vanilla, and a rich banana flavor that pairs beautifully with the chocolate chips. Perfect for kids, adults, or anyone with a sweet tooth, these muffins are simple to make and always a crowd-pleaser.

Why I Love This Recipe

I love this recipe because it combines the natural sweetness and moisture of bananas with the indulgence of chocolate chips. The muffins are soft and fluffy, yet hearty enough to feel satisfying with a cup of coffee or milk. What makes it even more special is that it’s a forgiving recipe — even if your bananas are very ripe or slightly overripe, they enhance the flavor and texture. Baking these muffins fills the kitchen with a comforting aroma that feels like home. It’s both simple and comforting, a recipe that brings joy to both bakers and eaters.

Why This is a Must-Try Dish

This dish is a must-try because it turns overripe bananas into a deliciously sweet treat that everyone loves. The addition of chocolate chips makes it extra special, offering pockets of gooey chocolate in every bite. Banana muffins are versatile, portable, and perfect for breakfast on the go, lunchboxes, or as a snack with tea or coffee. Once you try this recipe, you’ll understand why homemade banana muffins always feel more rewarding than store-bought ones.

Recipe Information

Preparation Time: 10 minutes
Cooking Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 12 muffins
Calories per Serving: ~200 kcal (depending on banana size and chocolate chips)

Cuisine & Course

Cuisine: American / European
Course: Breakfast, Snack, Brunch, Dessert

Ingredients

1½ cups (190 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
3 ripe bananas, mashed
⅓ cup (75 g) unsalted butter, melted
½ cup (100 g) sugar
1 large egg
1 teaspoon vanilla extract
½ cup (90 g) chocolate chips
Optional: ¼ cup chopped nuts (walnuts or pecans)

Simple Cooking Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together flour, baking soda, baking powder, and salt.
In another bowl, mash bananas and mix with melted butter, sugar, egg, and vanilla extract.
Gently fold the dry ingredients into the wet mixture until just combined.
Stir in chocolate chips (and nuts, if using).
Divide the batter evenly into the muffin tin.
Bake for 20–25 minutes or until a toothpick inserted comes out clean.
Let muffins cool for 5 minutes, then transfer to a wire rack to cool completely.

Step-by-Step Preparation Method

Preheat Oven: Set the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together 1½ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
Prepare Wet Ingredients: In a large bowl, mash 3 ripe bananas with a fork. Add ⅓ cup melted butter, ½ cup sugar, 1 egg, and 1 teaspoon vanilla extract. Mix until smooth.
Combine Wet & Dry: Pour dry ingredients into the banana mixture. Stir gently until just combined — avoid overmixing to keep muffins tender.
Add Chocolate Chips: Fold in ½ cup chocolate chips and optional ¼ cup chopped nuts.
Fill Muffin Tin: Divide batter evenly among the 12 muffin cups.
Bake: Place in the preheated oven and bake for 20–25 minutes. Test doneness with a toothpick; it should come out clean.
Cool: Allow muffins to cool for 5 minutes in the pan, then remove and cool completely on a wire rack.

How to Serve

Serve warm for melty chocolate chips or at room temperature.
Pair with coffee, milk, or tea.
Great for breakfast on the go, snack time, or lunchboxes.
Optional: drizzle with honey or a little melted chocolate for extra indulgence.

Additional Tips

Use very ripe bananas for maximum flavor and sweetness.
Do not overmix the batter; overmixing creates dense muffins.
Chocolate chips can be lightly frozen before folding in to prevent sinking to the bottom.
Muffins can be topped with extra chocolate chips before baking for a prettier look.

Variations

Nutty Banana Chocolate Muffins: Add chopped walnuts, pecans, or almonds.
Peanut Butter Banana Muffins: Swirl 2 tablespoons peanut butter into the batter.
Banana Oat Muffins: Replace ¼ cup flour with rolled oats for a heartier texture.
Vegan Version: Use flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) and coconut oil instead of butter.
Cinnamon Banana Muffins: Add 1 teaspoon ground cinnamon for extra flavor.

Freezing and Storage

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: Can be kept in the fridge for up to 1 week.
Freezing: Wrap individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the oven or microwave.

Special Equipment Needed

Muffin tin (12-cup)
Paper liners (optional)
Mixing bowls (medium and large)
Fork or potato masher for bananas
Whisk or spoon
Wire cooling rack

Conclusion

Banana Muffins with Chocolate Chips are the perfect combination of soft, moist, and chocolatey goodness. They’re easy to make, adaptable, and suitable for any occasion — from breakfast to dessert. Using ripe bananas ensures natural sweetness, while chocolate chips make every bite indulgent. With their simple preparation and irresistible flavor, these muffins are sure to become a staple in your baking repertoire.

Print Recipe