Easy Chocolate Chip Banana Muffins

These Chocolate Chip Banana Muffins are so easy! Watch us make moist and fluffy muffins that taste amazing. I love adding chocolate chips to this banana muffin batter, but feel free to omit them or substitute fruit or nuts. Switch to the Easy Banana Muffins recipe

watch the video

Banana muffins recipe video

Why you should make these banana muffins

I can’t wait for you to try this Chocolate Chip Banana Muffins recipe. The recipe is easy to follow and always results in delicious, moist muffins. I know you want to make them all the time – just read the reviews! These muffins are so easy to make that anyone (even kids) can make them. For banana bread, check out our original banana bread recipe or this healthier banana bread made with olive oil and a little less sugar.

Here are a few more reasons we love these banana muffins:

  • There are no fancy ingredients and everything you need to make these muffins is probably already in your kitchen.
  • The dough comes together in less than 10 minutes.
  • They keep well and can be frozen for treats later in the month.

How to make the best banana muffins

These easy banana muffins are quick to make and you don’t need any fancy equipment to make them. Whether you bake all the time or this is your very first time, I promise you’ll be a banana muffin baking superstar in no time!

Banana Muffins with Chocolate Chips

Step One: Whisk together the dry ingredients

To help the dry ingredients combine well, I like to whisk them together in a bowl before tossing them in with the other muffin ingredients. For the dry ingredients you will need:

Flour — I prefer to use all-purpose flour, but whole wheat flour works well in this recipe. You can also substitute your favorite gluten-free flour blend.

Brown sugar — Sugar adds moisture, sweetness and tenderizes the muffins. If you only have white sugar, don’t worry; You can use it instead.

baking powder and baking soda – these are both sourdough and make the muffins rise.

Salt – just a tiny bit of salt makes these muffins ultra flavorful.

Step 2: Mash the bananas

You don’t need a blender to puree bananas — a fork works perfectly. For this banana muffin recipe, we need 1 ¼ cups of mashed banana. This means you will need two large or three medium sized bananas to prepare the recipe. I mash them up in the bottom of a mixing bowl.

Just like with banana bread, the bananas you use for these easy muffins are important. We want the bananas to be sweet and extra ripe.

If the bananas have lots of brown speckles or are black, you’re on your way to making the best banana muffins of your life.

A bowl of three bananas mashed with a fork and discarded speckled banana peel off one side.
I use a fork to mash the bananas. No mixer or fancy equipment required.

Step 3: Combine the wet ingredients

Since I mashed the banana at the bottom of a larger bowl, I’ll add the rest of the muffin ingredients straight in. For the remaining ingredients you will need:

Melted butter — Butter gives the muffins a rich, buttery flavor. Banana bread without butter can be substituted with oil. Muffins with oil don’t taste as rich, but the texture is light and fluffy.

egg — An egg gives the muffins structure and tenderness. For eggless banana muffins, swap out the egg for a flax egg or aquafaba.

vanilla extract — I hardly bake anything sweet without a drizzle of vanilla extract. It adds richness and sweetness that sugar doesn’t provide.

A small saucepan of melted butter is poured into a bowl with mashed bananas, an egg, and vanilla extract.
Melted butter, egg, and vanilla make these easy banana muffins tender, buttery, and delicious.

Step 4: Combine everything together and add chocolate chips

The final step for these muffins is to combine the dry ingredients with the wet ingredients and, when you add them, stir in chocolate chips. I don’t know if you can tell from the photos, but I add mini chocolate chips to my banana muffins. The mini chips ensure a chocolaty bite every time.

Mini chocolate chips poured into a bowl of banana muffin batter.
I love using mini chocolate chips so each bite contains little bits of chocolate.

I also use mini chocolate chips to make banana bread. I like to combine mini and regular chocolate chips in this Chocolate Chip Banana Bread recipe.

How long do they bake in the oven?

The muffins will take 20 to 25 minutes to bake. Remove from the oven when the top is golden and after sticking a toothpick in the center of a muffin it comes out clean. The baking time is shorter for mini muffins. I guess 10 to 15 minutes.

Recipe updated originally posted February 2012. Since posting in 2012 we have tweaked the recipe to make it clearer. – Adam and Joanne

Easy Chocolate Chip Banana Muffins

Easy Chocolate Chip Banana Muffins

  • COOK

For the best banana muffins, use very ripe bananas. If you can wait a day for browned, overripe, and mottled bananas, they’re even better. Just before baking, we throw in mini chocolate chips. You can omit them or substitute them with regular chocolate chips or fruits like blueberries or strawberries.

12 muffins

Watch us make the recipe

you will need

5 tablespoons (70 grams) unsalted butter, melted and slightly cooled

1 ½ cups (195 grams) all-purpose flour

1/2 cup (95 grams) packed brown sugar

1 teaspoon baking powder

1 teaspoon baking powder

1/4 teaspoon sea salt

3 ripe medium bananas, mashed with a fork, about 1 ¼ cups mashed

1 large egg

1/2 teaspoon vanilla extract

3/4 cup (130 grams) mini or regular sized chocolate chips


    Heat oven to 350 degrees Fahrenheit. Line muffin cases with paper liners. This recipe makes 12 regular sized muffins.

    Whisk together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl.

    In a separate bowl, whisk together the melted butter, mashed banana, egg, and vanilla until combined.

    Add the banana mixture to the bowl of dry ingredients, then mix together with a fork. Don’t overmix.

    Stir in the chocolate chips.

    Fill the muffin cases 3/4 full. Bake 20 to 25 minutes or until a toothpick inserts and comes out clean.

Advice from Adam and Joanne

  • Expect a baking time of 10 to 15 minutes for mini muffins.
  • Vegan/Egg-Free Banana Bread: Replace the egg with a flaxseed egg. To make a flaxseed egg, mix 1 tablespoon of flaxseed meal (ground raw flaxseeds) with 2 1/2 tablespoons of water. Set aside to thicken for about 5 minutes, then substitute the egg in the recipe.
  • Melted coconut oil or melted vegan butter can substitute for melted butter.
  • Nutritional Information: The nutritional information below is an estimate. We used the USDA database calculator to calculate approximate values.

If you make this recipe, take a picture and tag #inspiredtaste – we love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition per serving: serving size 1 muffin / calories 227 / protein 3.2g / carbohydrate 33g / fiber 2.1g / total sugar 15.8g / total fat 9.6g / Saturated Fatty Acids 5.6g / cholesterol 28.9mg / sodium 164.7mg

AUTHOR: Adam and Joanne Gallagher

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