There's never a reason or the need for an excuse to make this easy moist chocolate chip banana muffins recipe. This recipe is moist, incredibly easy to follow, and the best part, a perfect recipe for the freezer! Now there IS a reason to let all of your bananas go overripe on the counter. Don't worry, I won't tell anyone!
Muffin recipes are my absolutely favorite thing for breakfast, on the go, or for a quick treat during the day. These chocolate chip banana muffins are great all year round, and for any occasion.
This muffin recipe is a relative of my sour cream chocolate chip muffins and helped to inspire my chocolate chip banana bread. Both of which are truly spectacular breakfast treats to add to your rotation.
- What ingredients do I need for these chocolate chip banana muffins?
- What are the instructions for making these muffins?
- Muffin Swaps and Substitutions
- Muffin Variations
- How do I store these banana muffins? What about freezing them?
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- Easy Chocolate Chip Banana Muffins
What ingredients do I need for these chocolate chip banana muffins?
- Bananas - I prefer to use the smaller bananas.
- Eggs - Keep the eggs room temperature
- Cane Sugar - we use a little sugar to give it some added sweetness.
- Avocado Oil - If you don't have avocado oil, and you don't want to
- Whole milk - Feel free to swap this with almond milk, I do this regularly myself to make the recipe dairy free.
- All-Purpose Flour - pastry flour gives these muffins a delicate crumb and texture once they bake.
- Baking powder - helps with the rise of the muffins
- Baking soda - a little baking soda works together with baking powder for the overall domed shape and texture.
- Pinch of salt - I like to use Diamond Crystals Salt baking salt to balance the sweetness.
- Mini chocolate chips - You can easily use regular size chocolate chips for this recipe too.
See the recipe card below for more information about ingredients and quantities.
What are the instructions for making these muffins?
The directions and instructions for these muffins couldn't be easier! In no time you'll be enjoying these moist, delicious muffins for breakfast, lunch, or dinner... no judgement!
Step 1: 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.
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: In a separate mixing bowl, add the flour, baking soda, baking powder, then whisk together.
Step 4: 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 5: Last, pour in the cup of chocolate chips and use a spatula to mix again.
Step 6: 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.
HINT: Let the batter sit on the counter for a few minutes to let the batter rest. This also allows for the baking soda and baking powder to marry and give the muffins a better dome and rise.
Muffin Swaps and Substitutions
These muffins are made with classic muffin ingredients, but here are some other suggestions and swaps if you're interested in making these for your own dietary needs or for someone you're making them for:
- 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!
While this recipe was tested making standard size muffins, you can vary how you create this recipe, and how you serve it:
- Make 'em mini - if you have a mini muffin tin, it's fun to make them bite size, like the classic muffin bites we loved when we were kids.
- Loaves - you can make this muffin recipe into a loaf (or mini loaves) form.
- Serving - these muffins are excellent for a brunch board, on a platter for a family breakfast, or a grab-and-go breakfast treat on the commute to work. Easy, delicious, and perfect for a busy morning.
How do I store these banana muffins? What about freezing them?
These muffins, like all of my other muffin recipes, are freezer friendly (yay!) and are great to keep out on the counter for up to 5 days.
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.
To freeze: Wrap a batch of the muffins in plastic wrap, then aluminum wrap or add to a large ziploc bag, labeling the date you baked them. Thaw them overnight in the fridge or on the counter for a few hours, prior to eating.
Riper bananas (fully dark or heavily brown spotted bananas) will yield a sweeter muffin. Also, 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.
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Easy Chocolate Chip Banana Muffins
- 1 kitchen scale
- 2 mixing bowls
- 1 Cookie scoop
- 1 Muffin tin
- 12 Muffin liners optional
- measuring cups
- 2 small bananas mashed
- 2 large egg room temperature
- 55 grams cane sugar approx. ¼ cup
- ½ cup avocado oil
- ½ cup milk
- 230 grams all purpose flour 1 ¾ cup
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 1 cup chocolate chips
- 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.
- 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.