These Banana Chocolate Chip Muffins are buttery, soft and moist with tons of banana flavor! With a handful of simple ingredients, you can make the best chocolate chip banana muffins in 20 minutes (no mixer required).
What do you bake when you have bananas that are past their prime? We often make banana bread, banana cake or these Banana Chocolate Chip Muffins! They are buttery, soft and moist with tons of banana flavor!
With a handful of simple ingredients, you can make the best chocolate chip banana muffins in 20 minutes - no mixer required. They'll become your favorite breakfast or brunch enjoyed with a warm cup of coffee.
Banana Chocolate Chip Muffins: Ingredients & Substitutions
Let's discuss the ingredients in this recipe - as well as possible substitutions.
- All-purpose flour. Use unbleached, all-purpose flour for best results. Bread flour or pastry flour can be used in place of all-purpose flour. You can substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour, if desired.
- Butter. Salted and unsalted butter can both be used in these banana choc chip muffins. You can substitute canola oil or coconut oil for the butter as well.
- Eggs. I have not tested this recipe with a flax egg or egg replacer, if you do let me know how it turns out please!
- Brown Sugar. Light and dark brown sugar work equally well in these chocolate chip banana muffins. Dark brown sugar will impart a slightly more detectable molasses taste.
- Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well.
- Chocolate chips. Use your favorite chips of any level of darkness (milk, semisweet dark, etc.). You can also use chopped chocolate.
How to make Banana Chocolate Chip Muffins
We will walk through the process of making this Banana Chocolate Chip Muffins recipe step-by-step, and don't forget to watch the video.
Combine Dry Ingredients
In a medium bowl, mix together flour, baking soda, baking powder, sea salt and cinnamon, set aside.
Combine wet ingredients
Next, mash bananas in a large bowl, then add melted butter, eggs and vanilla and stir until mixture is homogenous (uniform throughout).
Stir in sugars
Combine brown sugar and granulated sugar with the wet mixture and stir to combine. Make sure to break up any lumps of brown sugar that might form when it comes into contact with the wet ingredients.
Combine wet & dry ingredients
Once the sugar is dissolved, add the dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).
Add chocolate chips
Stir in chocolate chips until they are evenly distributed throughout the batter.
Bake & Cool
Lightly grease two standard 12-cup muffin pans, or line the pans with cupcake liners and then grease. Place about ¼ cup of batter into each well of the prepared muffin pan, smooth the tops so they are even.
Bake in preheated oven for 15-17 minutes, until a toothpick inserted into center of a muffin comes out clean. These chocolate chip banana muffins are baked at 400 degrees F, and I find in my convection oven they only take 15 minutes to bake. I recommend checking them earlier if your oven bakes hot.
Use a spoon or knife to loosen the banana muffins from the pan and immediately remove them from the muffin tin. Transfer them to a wire rack to cool.
Enjoy!
These banana choc chip muffins are delicious when served plain without any toppings or spreads, but here are some suggestions .
- Slather on some homemade peanut butter.
- Spread this homemade cinnamon honey butter over warm banana muffins for a special treat.
- Serve with some homemade vanilla almond butter.
Store/Freeze
These banana chocolate chip muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.
FAQs about Chocolate Chip Banana Muffins
If your muffins don't bake with a slightly rounded top there are a few possible reasons. 1) Expired leaving agents. 2) they weren't baked fully (this would cause them to fall flat after baking). 3) Oven not baking at the proper temperature.
To use frozen bananas in this recipe, thaw them first either by letting them sit out at room temperature or by warming them on low power in the microwave until they are just room temperature. Then use in the recipe as directed.
You can use chocolate chips (any level of darkness), chopped chocolate bars, even chopped chocolate candies work well in this recipe.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ tsp cinnamon
- 3 bananas mashed
- ½ cup salted butter melted
- 2 eggs lightly beaten
- 1 tsp pure vanilla extract
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees F. Lightly grease 2 standard 12-cup muffin pan, or line with cupcake liners and grease. Set aside.
- In a medium bowl, mix together flour, baking soda, baking powder, sea salt and cinnamon, set aside.
- In a large bowl, mash bananas.
- Add melted butter and stir to combine.
- Add eggs and vanilla and stir until mixture is homogenous (uniform throughout).
- Add brown sugar and granulated sugar and stir to combine.
- Add dry ingredients and stir until batter is smooth and there are no lumps (other than a few chunks of banana).
- Place ¼ to ⅓ cup of batter into each well of the prepared muffin pans, smooth the tops so they are even.
- Bake in preheated oven for 15-17 minutes, until top look set and a toothpick inserted into center of a muffin comes out clean.
- Let muffins cool in the muffin tins for about 3-5 minutes.
- Use a spoon to remove muffins from the muffin tin and transfer them to a wire rack to cool completely or serve warm.
Video
Notes
To Store/Freeze
These banana chocolate chip muffins can be stored in an airtight container in the refrigerator for up to 1 week, or the freezer for up to 2 months.Ingredient Substitutions
- All-purpose flour. Bread flour or pastry flour can be used in place of all-purpose flour. You can substitute up to half of the flour with whole wheat pastry flour or white whole wheat flour, if desired.
- Butter. Salted and unsalted butter can both be used in this recipe. You can substitute canola oil or coconut oil for the butter as well.
- Light Brown Sugar. you can use dark brown sugar, just note it will impart a slightly more detectable molasses taste.
- Granulated sugar. I use organic cane sugar in all my baking, any granulated white sugar works well.
- Chocolate chips. Use your favorite chips of any level of darkness (milk, semisweet dark, etc.). You can also use chopped chocolate.
Nutrition
More Delicious Recipes
- Try the BEST banana bread recipe you'll ever try, also the best plain banana muffins.
- Seriously the best banana cake you will ever eat (better than Sarah Lee)
- Double chocolate banana bread is a cross between a brownie and banana bread and it's so delicious!
- Or this paleo banana bread for a gluten-free option.
- This peanut butter banana baked oatmeal is so good.
- These classic blueberry muffins taste just like the bakery but homemade, or try these paleo blueberry muffins (also made with bananas).
- Everyone adores these spinach banana muffins!
- Try this healthy banana bread! It's delicious and no one can tell it's good for you!
This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!
Mel
Absolutely delicious!
Diane
These are awesome muffins /could you make them with gf flour would they be as good