These Banana Chocolate Chip Muffins are moist, fluffy and the perfect breakfast treat. Is there anything better than banana bread in muffin form?!
Perfect Banana Muffins
What's not to love about banana chocolate chip muffins that taste like banana bread!? They have all the best elements of bread (fluffy texture, moist, and perfectly sweet!
why you'll love them!
- super fluffy: these banana chocolate chip muffins are almost like banana bread in muffin form!
- Freezer-Friendly: One of the best things about these muffins is that they freeze well. If you need to stock up on snacks, these need to be your go-to!
- Delishhhh: these muffins are made with brown sugar which lends to its cozy, nostalgic flavor
Banana Chocolate Chip Muffins Ingredients
- Milk: the milk helps thin out this recipe. Use your favorite!
- Vanilla extract: I never skip this ingredient!
- Mashed bananas: be sure they are ripe with lots of spots on them1
- Butter: unsalted butter. If using salted butter, you won't need to add additional salt.
- Eggs: I recommend using large eggs. No other size.
- Light brown sugar: the brown sugar gives these muffins a delicious and classic banana bread sweetness. You can substitute it with coconut sugar.
Tips for the Best Banana Chocolate Chip Muffins
- Use Ripe Bananas: The riper the bananas, the better! They add natural sweetness and moisture to the muffins.
- Measure Flour Correctly: Use the spoon-and-level method to measure the flour to avoid dense muffins.
- Don’t Overmix: Mix the batter until just combined to keep the muffins light and fluffy.
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for a smoother batter.
- Customize: Feel free to add nuts or replace the chocolate chips with white chocolate or even peanut butter chips.
FAQ
How can I quickly ripen bananas?
In the oven: Preheat your oven to 300°F (150°C). Place the unpeeled bananas on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, or until the banana peels are shiny and black. Let them cool before peeling. This method will ripen the bananas very quickly and also bring out their natural sweetness, making them perfect for baking.
In the microwave: Pierce the banana peels a few times with a fork or knife to allow steam to escape. Microwave the bananas on high for about 30 seconds to 1 minute, checking periodically. Let them cool before using. This method is the quickest, but it may alter the texture slightly, making the bananas a bit mushy.
Why didn't my muffins rise? There are a few reasons this could happen. You should preheat your oven before and make sure you do not overmix the batter. Also, if using muffin liners, use the correct size.
Easy Variations
Blueberry: Add some fresh or frozen blueberries in the batter before baking ( a pint will work)
Nuts: Give these muffins a crunch with 1/2 cup of chopped walnuts or pecans.
Carrots: Lets make a fancy carrot cake muffin! Add 1/2 cup shredded carrots and 1/3 cup chopped walnuts!
Storage Instructions
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigeration: To extend freshness, store the muffins in the refrigerator for up to a week. Warm them slightly in the microwave before serving for a freshly baked taste.
Freezing: These muffins freeze well. Once completely cooled, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or warm them in the microwave.
If you make these Banana Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Banan Chocolate Chip Muffins
Ingredients
- 3 large ripe bananas
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs,
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a large mixing bowl, mash the ripe bananas until smooth. You can use a fork or a potato masher for this.
- To the mashed bananas, add the granulated sugar, light brown sugar, melted butter, eggs, vanilla extract, and milk. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle a few additional chocolate chips on top of each muffin.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious bakery-style banana chocolate chip muffins warm or at room temperature. They are perfect for breakfast, a snack, or dessert!
