When all of your bananas become overripe on the counter after only having them for maybe ten minutes, you've got to make these chocolate chip banana muffins. Fluffy, moist, and packed with ample banana and chocolate flavors, this is a perfect breakfast, snack, or anytime treat.
This muffin recipe is a relative of my sour cream chocolate chip muffins and helped to inspire my chocolate chip loaf cake. Both of which are truly spectacular breakfast treats to add to your rotation.
TL; DR Summary - Banana Chocolate Chip Muffins
- 👩🏼🍳 Bake Level: Easy/Beginner
- ⏱️ Bake Time: 24 minutes
- 📖 Dietary Info: Gluten, dairy
- 😋 Taste: Moist, buttery, banana, chocolate
- 💖 Why You'll Love: These banana and chocolate chip muffins are great for breakfast on the go, a kid-friendly snack, and freeze exceptionally well.
- 🍽️ Best Served With: Make a breakfast spread including these muffins alongside fluffy coffee cake muffins, Belgian blueberry waffles, and an apple cinnamon brioche french toast bake.
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Jump to:
- TL; DR Summary - Banana Chocolate Chip Muffins
- Trusted Tips and Key Muffin Reminders:
- The Key Ingredients
- Recipe Swaps and Substitutions
- How to make banana chocolate chip muffins
- Mistakes I've Made (to avoid!)
- Banana Chocolate Muffins FAQs
- Looking for other simple muffin recipes like this? Try these!
- Easy Chocolate Chip Banana Muffins
Trusted Tips and Key Muffin Reminders:
- Riper bananas (fully dark or heavily brown spotted bananas) will yield a sweeter muffin.
- You can use the banana peel to mash the banana within the peel itself. Using two fingers, mush the banana within the peel itself, then you can squeeze the mashed banana into the bowl.
- Do not overmix! Stop using the whisk after mixing all of the wet ingredients together, then switch to using a spatula. A spatula is gentler when folding in the dry ingredients.
- USE A SCALE! I highly recommend investing in a good quality kitchen scale. Measuring in grams versus a regular measuring cup yields such different and varying results when you bake. Baking is science, so using a scale will give accurate measurements every single time.
The Key Ingredients
- Bananas - Smaller bananas tend to be sweeter and easier to mash, which helps evenly distribute banana flavor throughout the muffins and keeps them moist.
- Eggs - Using room-temperature eggs helps them mix more smoothly into the batter, creating a more uniform texture in the finished muffins.
- Cane Sugar - A modest amount of sugar adds just enough sweetness while also helping the muffins brown nicely as they bake.
- Avocado Oil - Avocado oil keeps the muffins moist without adding a strong flavor. You can substitute another neutral oil if needed.
- Whole Milk - Whole milk adds richness and helps create a tender crumb. Almond milk works well as a dairy-free swap and won't change the texture much.
- All-Purpose Flour - All-purpose flour provides structure, while pastry flour (if used) results in a softer, more delicate crumb once baked.
- Baking Powder - Baking powder gives the muffins lift and helps them rise evenly in the oven.
- Baking Soda - A small amount of baking soda works with the baking powder to improve the overall rise and contribute to a rounded muffin top.
- Pinch of Salt - Salt balances the sweetness and brings out the banana and chocolate flavors. Diamond Crystal baking salt works especially well here.
- Mini Chocolate Chips - Mini chips spread more evenly throughout the batter, giving chocolate in every bite, but regular chocolate chips work just as well.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Flour- you can use an all-purpose gluten free flour if you can't eat gluten, the measurement will be about the same (2 cups, or 256g)
- Milk - use vegan butter and almond milk in replacement of the regular butter and cow's milk.
- Oil- if you don't have avocado oil, simple extra virgin olive oil will do just fine! You could also use vegetable or canola if that's what ya got!
How to make banana chocolate chip muffins
Step 1: Line a muffin tin with liners and set aside. Take two small bananas and mash the banana with a few fingers in its own peel, and then squeeze into a mixing bowl with two cracked eggs.
Step 2: To the same bowl, crack in the eggs and pour in cane sugar, milk, and oil. Whisk together until it all combines.
Step 3: To the wet ingredients, pour in the dry ingredients and whisk until all of the flour is incorporated, then stop. Be sure to NOT OVERMIX.
Step 4: Last, pour in the cup of chocolate chips and use a spatula to mix again. Give the batter time to rest on the counter for 15 minutes.
Step 5: Using a cookie scoop, scoop the batter into each of the muffin sections ⅔ of the way full, dividing the batter evenly.
Step 6: Bake the muffins at 375º for 23 minutes or until a toothpick comes out clean. Rotate the rack halfway. Let cool on a cooling rack 15 minutes prior to serving.
Mistakes I've Made (to avoid!)
- Do not whisk until your arm falls off. It's a great bicep exercise, however, it does not yield great results. Muffins are a delicate baked good, they should have some bounce, fluff factor, and light and airy crumb. Over-mixing causes the texture to become chewy and unenjoyable.
- Room temperature eggs and milk make all the difference. It helps blend well, so make sure you are taking the eggs out and the milk out at least 15 minutes beforehand.
Banana Chocolate Muffins FAQs
You can absolutely put the muffins in the fridge as well, but they may dry out. I tend to buy those really large Rubbermaid containers which hold an entire batch of muffins, which is perfect.
Wrap a batch of the muffins in plastic wrap, then aluminum wrap or add to a large plastic zip top food storage bag, labeling the date you baked them. Thaw them overnight in the fridge or on the counter for a few hours, prior to eating.
If you want, you can top with a sprinkle of Demerara sugar for a sweet crunch, or a streusel topping like in my blueberry streusel muffins.
If you want to make these a little more protein-forward, use 1 cup of greek yogurt instead of the milk, and add in a scoop of vanilla whey protein powder.
Looking for other simple muffin recipes like this? Try these!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Easy Chocolate Chip Banana Muffins
Equipment
- 1 kitchen scale
- 2 mixing bowls
- 1 Cookie scoop
- 1 Muffin tin
- 12 Muffin liners optional
- measuring cups
Ingredients
- 2 small bananas mashed
- 2 large egg room temperature
- 100 grams cane sugar approx. ½ cup
- ½ cup avocado oil
- ½ cup milk
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375º and grease a muffin tin with liners.
- Take two small bananas and mash the banana with a few fingers in its own peel, and then squeeze into a mixing bowl.
- To the same bowl, crack in the eggs and pour in cane sugar, milk, and oil. Whisk together until it all combines.
- In a separate mixing bowl, add the flour, baking soda, baking powder, then whisk together.
- To the wet ingredients, pour in the dry ingredients and whisk until all of the flour is incorporated, then stop. Be sure to NOT OVERMIX.
- Pour in the cup of chocolate chips and use a spatula to mix again. Let the batter sit for 25-30 minutes.
- Using a cookie scoop, scoop the batter into each of the muffin sections ⅔ of the way full, dividing the batter evenly.
- Bake the muffins at 375º for 23-24 minutes or until a toothpick comes out clean. Let cool on a cooling rack 15 minutes prior to serving.
Kathy Green says
These are….. no words kind of delicious. I’m not a baker and when I tell you I can successfully make these that means something. Thanks for the easy step by step! This recipe will forever live in the rotation.