Why You’ll Love This Recipe

Moist Banana Chocolate Chip Muffins are the perfect combination of tender banana bread and sweet, melty chocolate chips. These bakery-style muffins are soft, fluffy, and bursting with rich banana flavor and gooey chocolate in every bite. Ideal for breakfast, a snack, or dessert, they’re easy to whip up and always a crowd-pleaser.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

ripe bananasall-purpose flourgranulated sugarsalted butter (melted)eggsvanilla extractbaking soda baking powdersaltmilkchocolate chips (semi-sweet or milk chocolate)

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, mash the ripe bananas until smooth.

Add melted butter, sugar, eggs, vanilla extract, and milk. Mix until fully combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually fold the dry ingredients into the banana mixture until just combined.

Gently stir in the chocolate chips, reserving a few to sprinkle on top.

Divide the batter evenly among the muffin cups, filling each about ¾ full.

Top with the reserved chocolate chips for a bakery-style finish.

Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 10 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 40-45 minutes

Variations

Add chopped walnuts or pecans for a crunchy texture.

Use mini chocolate chips for more even distribution.

Substitute whole wheat flour for a heartier version.

Add a dash of cinnamon or nutmeg for a warm spice note.

Top with a sprinkle of coarse sugar before baking for a crunchy top.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.For longer freshness, refrigerate for up to 1 week or freeze for up to 2 months.To reheat, microwave for 10-15 seconds or warm in a toaster oven.

FAQs

Can I use frozen bananas?

Yes, thaw and drain excess liquid before using.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Why are my muffins dense?

Avoid overmixing the batter and ensure your leavening agents are fresh.

Can I reduce the sugar?

Yes, reduce by ¼ cup if you prefer a less sweet muffin.

Do I have to use liners?

No, just grease the muffin tin well.

Can I use oil instead of butter?

Yes, substitute an equal amount of neutral oil like canola or vegetable oil.

Can I make mini muffins?

Yes, reduce the baking time to 10-12 minutes.

Are these muffins good for kids?

Absolutely, kids love the banana and chocolate combo.

Can I add other mix-ins?

Yes, try coconut flakes, dried fruit, or peanut butter chips.

How ripe should bananas be?

Very ripe with brown spots—they provide the best sweetness and moisture.

Conclusion

Moist Banana Chocolate Chip Muffins are a comforting and delicious way to use up ripe bananas. With their soft texture, rich flavor, and indulgent chocolate chips, they’re a surefire hit any time of day. Easy to make and even easier to enjoy, these muffins are bound to become a staple in your baking routine.