These delicious banana chocolate chip muffins are quick and easy to make. Combine basic pantry stables and overripe bananas to create a grab-and-go breakfast or snack.
These moist and fluffy banana chocolate chip muffins are a perfect treat any time of day.
They are quick and easy to make and don’t require any fancy equipment. I like to reserve some of the chocolate chips and nuts to top the muffins before baking so you can tell what’s inside.
KEY INGREDIENTS + VARIATIONS
Bananas: Overripe bananas are best in any kind of banana bread or muffin. Spotty is a good start, but I like mine to be almost completely brown. As the bananas ripen, the banana flavor becomes more pronounced and they get sweeter.
Chocolate chips: Semi-sweet chocolate chips add just the right amount of sweetness to these banana chocolate chip muffins. This muffin recipe is simple so I like to use the best quality chocolate chips I can find. My favorite brands are Ghirardelli and Guittard. Try milk chocolate or even peanut chips if you’d like!
Walnuts: These are optional, but if you have some on hand they add a nice crunch.
TIPS
- These muffins are best at room temperature for for 2-3 days.
- Store in the fridge for up to 5 days.
- Wrap leftovers individually in plastic wrap and freeze. Let them thaw at room temperature for about an hour for an easy snack!
Banana Chocolate Chip Muffins
- Total Time: 32 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
These muffins are delicious as a quick breakfast or snack. Add chocolate chips for sweetness and walnuts for crunch!
Ingredients
3 medium bananas, mashed
½ cup of butter, melted
2 eggs at room temperature
1 tsp vanilla
1 tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup chocolate chips, reserving 2 tablespoons for topping if desired
¼ cup chopped walnuts, reserving 2 tablespoons for topping if desired
Instructions
- Preheat oven to 375°F and line a muffin pan with paper muffin liners.
- Combine flour, baking soda, baking powder, and salt in a medium sized bowl.
- In another medium sized bowl, mix sugar with melted butter for about 30 seconds. Add banana, eggs, and vanilla and mix until combined.
- Slowly incorporate dry ingredients into wet, about ¼ cup at a time. Add ¾ cup chocolate chips and ¼ cup walnuts if using.
- Scoop mixture evenly into prepared muffin tin.
- If creating a chocolate chip/walnut topping, mix both together in a small bowl and sprinkle evenly on top of muffin mixture.
- Bake for about 22 minutes, or until a toothpick comes out clean. Enjoy!
Notes
This recipe makes 12 big muffins. If you want smaller muffins, portion out to make 14-16 muffins and reduce baking time to 18-20 minutes.
- Prep Time: 10
- Cook Time: 22
- Method: Bake
- Cuisine: American
Easy recipe. I really liked the addition of a topping which made it clear what was in the muffin and adds texture.
My family loves these simple muffins. The topping is such a nice touch!