I have to be honest with you – this recipe happened by accident. One day, I had a few ripe bananas on the counter and a half-open bag of chocolate chips staring at me from the pantry.
Instead of throwing the bananas away, I thought, “Why not make something fun and sweet?” That’s how these chocolate chip banana muffins were born.
I loved them so much that I had to share this recipe with you. Trust me, once you try these, you’ll make them again and again.
They’re soft, fluffy, full of banana flavor, and loaded with melty chocolate chips.
Why You’ll Love These Muffins
These muffins are not just muffins. They’re little bites of happiness. Here’s why I think you’ll love them:
- Quick to make – No long prep, just mix and bake.
- Soft and fluffy – The bananas make them super moist inside.
- Chocolatey goodness – Every bite has gooey chocolate chips.
- Perfect for any time – Breakfast, snack, or even dessert.
Ingredients You’ll Need
The best part? You probably already have these in your kitchen.
- 3 ripe bananas (the more brown spots, the better)
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chocolate chips (plus a little extra for topping)
Step-by-Step Instructions
1. Mash the Bananas
Grab a large bowl and mash your bananas with a fork until smooth. A few small lumps are okay.
2. Mix Wet Ingredients
Add melted butter, sugar, egg, and vanilla. Mix well until everything is combined.
3. Add Dry Ingredients
Sprinkle in baking soda, salt, and flour. Gently mix until you don’t see dry flour. Don’t overmix – that’s the secret to soft muffins.
4. Fold in Chocolate Chips
Now the fun part – add chocolate chips and gently fold them in.
5. Fill Muffin Cups
Line a muffin tin with paper liners or grease it. Scoop the batter evenly into each cup. Sprinkle a few extra chocolate chips on top.
6. Bake
Bake at 350°F (175°C) for 18–22 minutes. Stick a toothpick in the center – if it comes out clean (except for some melted chocolate), they’re done!
Tips to Make Them Even Better
- Use very ripe bananas – They’re sweeter and add more flavor.
- Don’t skip the vanilla – It makes a big difference.
- Add nuts if you like crunch – Walnuts or pecans work great.
- Make mini muffins – Perfect for kids’ lunch boxes.
How to Store These Muffins
- Room temperature: Keep in an airtight container for up to 3 days.
- Fridge: Lasts up to a week.
- Freezer: Wrap and freeze for up to 3 months. Just warm in the microwave when you want one.
FAQs
Q: Can I make these without chocolate chips?
A: Yes! You can leave them out or replace with nuts or dried fruit.
Q: My bananas are not ripe enough. What can I do?
A: Bake them in the oven at 300°F for 10–15 minutes until they turn brown. Then they’re perfect to use.
Q: Can I use whole wheat flour instead of all-purpose?
A: Yes, but the muffins will be a little denser. You can also do half whole wheat and half all-purpose.
Q: How do I make them healthier?
A: Use less sugar, swap butter for coconut oil, or use dark chocolate chips.
Q: Can I double the recipe?
A: Absolutely! Just double all ingredients and bake in two muffin trays.
That’s it – your chocolate chip banana muffins are ready to steal the show. Once you bake them, let me know if they become your new favorite too.