I have to be honest with you—I didn’t plan this recipe. One day I had a few bananas sitting on the counter turning brown.
I didn’t want to waste them, so I thought, why not make muffins? And of course, chocolate makes everything better, so I added chocolate chips.
The result? Soft, fluffy, sweet, and chocolatey muffins that I couldn’t stop eating. And I know once you try them, you’ll feel the same.
Ingredients You’ll Need
The best part is that you don’t need anything fancy. Here’s what you’ll need:
- 3 ripe bananas (the more brown spots, the better)
- 1/3 cup melted butter
- 1/2 cup sugar (you can adjust if you want them less sweet)
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 to 3/4 cup chocolate chips
That’s it—just simple ingredients you probably already have in your kitchen.
Step-by-Step Instructions
Step 1: Mash the Bananas
Take your ripe bananas and mash them well in a large bowl. They should be smooth with just a few small lumps.
Step 2: Mix Wet Ingredients
Add the melted butter, sugar, egg, and vanilla to the mashed bananas. Stir until everything is mixed together.
Step 3: Add Dry Ingredients
Sprinkle in the baking soda, a small pinch of salt, and then the flour. Mix gently—don’t overmix, or your muffins will be dense.
Step 4: Fold in Chocolate Chips
Now add the chocolate chips. Fold them into the batter so they spread evenly.
Step 5: Bake
Scoop the batter into muffin cups. Fill each about 2/3 full. Bake in a preheated oven at 350°F (175°C) for 18–22 minutes until golden brown and a toothpick comes out clean (except for melted chocolate).
Step 6: Cool and Enjoy
Let them cool for a few minutes (if you can wait!) and then enjoy warm, soft, chocolatey muffins.
Tips to Make Them Even Better
- Use overripe bananas—they give the best sweetness and flavor.
- Don’t overmix the batter. Stir just enough to combine.
- Add some walnuts or pecans if you like a little crunch.
- For extra chocolate lovers, sprinkle a few more chocolate chips on top before baking.
Why You’ll Love This Recipe Too
I love these muffins because they are:
- Quick and easy to make
- Super soft and moist
- Perfect for breakfast, snacks, or even dessert
- A great way to use up ripe bananas
- Loved by both kids and adults
Once you bake them, I promise your kitchen will smell amazing, and you’ll want to grab one right away.
FAQs About Banana Chocolate Chip Muffins
Q: Can I freeze these muffins?
Yes! Let them cool completely, then store in a freezer bag. Warm them up in the microwave when you want one.
Q: Can I make them healthier?
You can swap half of the flour with whole wheat flour, use coconut oil instead of butter, or cut down the sugar.
Q: How long do they stay fresh?
They stay fresh for 2–3 days at room temperature in an airtight container, or up to a week in the fridge.
Q: Can I use milk chocolate instead of dark chocolate chips?
Of course! Any chocolate works here. Use what you love.
Q: Do I need muffin liners?
Not really. You can grease the muffin tin with butter or spray if you don’t have liners.