Chocolate Chip and Banana Muffins Recipe
If you’re searching for a treat that’s moist, fluffy, and absolutely packed with cozy flavor, Chocolate Chip and Banana Muffins are about to become your new go-to. This recipe brings together the irresistible sweetness of ripe bananas, the decadent richness of chocolate chips, and a hint of cinnamon in a tender muffin that’s perfect for breakfast, snacks, or anytime you need a little pick-me-up. Whether you’re baking for family, friends, or just yourself, these muffins deliver both comfort and excitement in every bite.
Ingredients You’ll Need
What I love most about this recipe is that it relies on everyday pantry staples, each playing a key role in the final muffin magic. From the bananas that provide natural sweetness and moisture to the chocolate chips that create gooey pockets of joy, every ingredient is essential for the perfect Chocolate Chip and Banana Muffins experience.
- Ripe bananas: The riper, the better! They provide sweetness, moisture, and that classic banana flavor.
- Melted butter: Adds rich flavor and keeps the muffins wonderfully tender.
- Granulated sugar: Gives the muffins their sweet, classic taste and a light crumb.
- Brown sugar: Adds a subtle caramel note and extra softness.
- Large egg: Binds everything together and provides structure.
- Vanilla extract: Enhances all the other flavors with a warm, aromatic touch.
- All-purpose flour: Forms the base of the muffins for the perfect texture.
- Baking soda: Helps the muffins rise beautifully and stay light.
- Salt: Balances the sweetness and brings out the flavor of the bananas and chocolate.
- Ground cinnamon: Adds a cozy, subtle spice that pairs perfectly with banana.
- Semi-sweet chocolate chips: Melty chocolate in every bite—need I say more?
How to Make Chocolate Chip and Banana Muffins
Step 1: Prep the Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C), which ensures your muffins bake up evenly with golden tops. Line a 12-cup muffin tin with paper liners or lightly grease each cup. This step makes clean-up a breeze and ensures your muffins come out easily once baked.
Step 2: Mash the Bananas and Mix Wet Ingredients
In a large mixing bowl, mash the bananas until smooth—if you leave a few small chunks, that’s totally fine and adds rustic charm. Stir in the melted butter, making sure it’s fully combined with the bananas for a rich, moist base. Add in the granulated sugar, brown sugar, egg, and vanilla extract, then mix until the batter is smooth and glossy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step is important because it evenly disperses the leavening agent and spices, ensuring every muffin rises beautifully and tastes perfectly balanced.
Step 4: Bring the Batter Together
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix—the secret to tender Chocolate Chip and Banana Muffins is stopping as soon as there are no visible streaks of flour.
Step 5: Fold in the Chocolate Chips
Now comes the fun part: gently fold in the chocolate chips. Try to distribute them as evenly as possible so every muffin gets its fair share of chocolatey goodness.
Step 6: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Slide the muffin tin into the oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine!). Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve Chocolate Chip and Banana Muffins
Garnishes
For an extra-special touch, sprinkle a handful of mini chocolate chips or chopped nuts on top of the batter before baking. Once baked, a light dusting of powdered sugar or a drizzle of melted chocolate can make your Chocolate Chip and Banana Muffins bakery-worthy in appearance and taste.
Side Dishes
Pair these muffins with creamy Greek yogurt, a fresh fruit salad, or even a steaming cup of coffee or tea for a well-rounded breakfast or snack. Their balanced sweetness makes them the perfect companion to savory sides like scrambled eggs or a slice of sharp cheddar.
Creative Ways to Present
Turn your Chocolate Chip and Banana Muffins into a showstopper brunch centerpiece by arranging them on a tiered cake stand, or serve them warm with a pat of butter or a dollop of whipped cream. For parties or picnics, wrap each muffin in parchment and tie with twine for a charming grab-and-go treat.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Chocolate Chip and Banana Muffins in an airtight container at room temperature for up to three days. They stay moist and flavorful, making them a handy snack or breakfast you can just grab and go.
Freezing
To keep muffins fresh for longer, freeze them! Simply wrap each muffin tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to three months and taste just as delicious after thawing.
Reheating
When you’re ready to enjoy a muffin, reheat it in the microwave for about 20 seconds or pop it in the oven at 300°F for a few minutes until warmed through. This brings back that fresh-from-the-oven taste and revives the melty chocolate chips.
FAQs
Can I use frozen bananas for Chocolate Chip and Banana Muffins?
Absolutely! Just thaw the bananas completely and drain off any excess liquid before mashing. Frozen bananas are a great way to avoid food waste and still get all the sweet banana flavor you love.
Can I make these muffins dairy-free?
Yes, you can substitute a plant-based butter and use dairy-free chocolate chips. The muffins will still be wonderfully moist and flavorful for anyone following a dairy-free diet.
Why did my muffins come out dense?
Dense muffins are usually the result of overmixing the batter or using too much flour. Be sure to stir the dry ingredients in gently, just until combined, and measure your flour using the spoon-and-level method for accuracy.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans add a delightful crunch, while dried cranberries or shredded coconut can bring extra flavor and texture to your Chocolate Chip and Banana Muffins.
How do I know when the muffins are done baking?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (but no wet batter), your muffins are ready. The tops should also be lightly golden and spring back when touched.
Final Thoughts
Homemade Chocolate Chip and Banana Muffins are the kind of treat that always brings a smile, whether it’s a busy weekday or a lazy weekend morning. I can’t wait for you to try this recipe and share the warm, chocolatey joy with your loved ones. Happy baking!
Print
Chocolate Chip and Banana Muffins Recipe
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Deliciously moist and flavorful Chocolate Chip and Banana Muffins made with ripe bananas, semi-sweet chocolate chips, and warm cinnamon. Perfect for breakfast or a satisfying snack, these muffins are easy to make and kid-friendly.
Ingredients
Wet Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and prepare muffin tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mash bananas and mix wet ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the melted butter and stir until well combined. Then incorporate the granulated sugar, brown sugar, egg, and vanilla extract, mixing until the batter is smooth.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet banana mixture, stirring until just combined. Avoid overmixing to keep the muffins tender.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips, dispersing them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from becoming soggy.
Notes
- You can substitute whole wheat flour for all-purpose flour for a heartier texture and added fiber.
- Add chopped nuts like walnuts or pecans for extra crunch and flavor.
- For a dairy-free version, use plant-based butter and dairy-free chocolate chips.
- Ensure bananas are ripe for optimal sweetness and moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
