Chocolate Chip and Banana Muffins Recipe

If you’re searching for a go-to recipe that’s equal parts easy, cozy, and utterly irresistible, let me introduce you to Chocolate Chip and Banana Muffins. These sweet little beauties combine the deep, caramelized flavor of ripe bananas with pools of melty chocolate in every tender bite. Suitable for breakfast, a lunchbox treat, or a late-night snack, they walk the perfect line between comfort and decadence, and are just begging to become your next kitchen tradition.

this Recipe

Ingredients You’ll Need

The magic of these Chocolate Chip and Banana Muffins lies in their simplicity. Each ingredient has a job to do: bringing softness, sweetness, and those all-important bursts of chocolate together into a muffin that’s better than any you’ll find at a bakery.

• All-purpose flour: Provides the structure that holds the muffins together without making them dense.
• Baking soda: Gives the muffins their lift, resulting in that perfectly domed top.
• Salt: Just a pinch wakes up all the other flavors, making every bite pop.
• Ripe bananas (mashed): The secret to natural sweetness, moisture, and the classic banana flavor.
• Granulated sugar: Adds sweetness and helps create a light texture.
• Packed brown sugar: Contributes a hint of caramel flavor and extra softness.
• Vegetable oil: Keeps the muffins moist, with a subtle flavor that lets the bananas and chocolate shine.
• Large egg: Binds everything together and adds just the right amount of richness.
• Vanilla extract: Enhances all the sweet, warming undertones in the muffins.
• Semi-sweet chocolate chips: Your reward in every bite—classic, melty, and irresistible.

How to Make Chocolate Chip and Banana Muffins

Step 1: Prep Your Muffin Tin and Preheat

Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give each cup a light coating of cooking spray. This step promises your muffins will pop right out without sticking, and makes cleanup a breeze.

Step 2: Whisk Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, and salt. Mixing these separately ensures the leavening is evenly distributed and prevents pockets of salt or flour in your Chocolate Chip and Banana Muffins.

Step 3: Mash Bananas and Combine Wet Ingredients

In a large bowl, mash your ripe bananas until they’re mostly smooth—leave a few small lumps for texture. Stir in the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Blend everything until it’s well combined and the mixture smells absolutely divine.

Step 4: Combine Wet and Dry Mixtures

Gently fold the dry ingredients into the wet banana mixture. Be careful not to overmix! A few light streaks of flour are fine; too much mixing can make muffins tough instead of tender.

Step 5: Add the Chocolate Chips

Once your batter just comes together, fold in the semi-sweet chocolate chips. If you want an even more chocolatey top, save a handful for sprinkling on before baking. This is where the charm of Chocolate Chip and Banana Muffins truly comes alive!

Step 6: Fill and Bake

Divvy up the batter between the muffin cups, filling each about 3/4 of the way. Sprinkle on any reserved chocolate chips. Bake for 18–22 minutes, or until a toothpick poked into the center comes out mostly clean. The scent will let you know they’re almost ready—warm banana mingling with pockets of chocolate.

Step 7: Cool and Enjoy

Let your muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. This helps prevent sogginess and gives you the perfect texture every time.

How to Serve Chocolate Chip and Banana Muffins

Garnishes

Dress up your Chocolate Chip and Banana Muffins with a dusting of powdered sugar, a light drizzle of melted chocolate, or even a few extra chocolate chips pressed into the tops while they’re still warm. For a little crunch, a sprinkle of toasted chopped nuts is heavenly too.

Side Dishes

Pair these muffins with a creamy yogurt parfait or a fresh fruit salad for a balanced breakfast. A steamy mug of coffee, chai, or a cool glass of milk also turns these muffins into a bona fide treat any time of day.

Creative Ways to Present

Try stacking your muffins high on a cake stand for a beautiful brunch centerpiece, or nestle them into a basket lined with a pretty kitchen towel for a cozy, welcoming presentation. Individually wrapping muffins in parchment paper and twine makes for charming edible gifts with homemade flair.

Make Ahead and Storage

Storing Leftovers

Keep your Chocolate Chip and Banana Muffins fresh by storing them in an airtight container at room temperature for up to three days. Slip a paper towel underneath to absorb any extra moisture and preserve their soft crumb.

Freezing

These muffins freeze like a dream! Let them cool completely, then tuck them into a freezer-safe bag or container. They’ll keep beautifully for up to three months. To prevent sticking, you can freeze them in a single layer first, then transfer once solid.

Reheating

If you’re taking a muffin (or three) from the freezer, you can let them thaw at room temperature for about an hour. For that just-baked experience, gently warm in the microwave for 15–20 seconds, or pop into a 300°F oven for about 5 minutes.

FAQs

Can I use less sugar in these muffins?

Yes, you can reduce the sugar by a couple of tablespoons without affecting the structure. Keep in mind that sugar does more than sweeten—it also helps keep the muffins moist and tender.

What if I don’t have ripe bananas?

If your bananas aren’t overripe yet, bake them (peels on) in a 300°F oven for about 10–15 minutes or until they’re blackened and soft. Let them cool, then proceed as usual for Chocolate Chip and Banana Muffins.

Can I use whole wheat flour instead?

Absolutely! Swap half (or all) of the all-purpose flour for whole wheat to boost fiber content and add a nutty flavor. The result will be a little heartier, but still delicious.

Are there nut-free options?

Of course—just skip any optional nuts in the batter or on top. The base recipe for Chocolate Chip and Banana Muffins contains no nuts and is safe for most nut-free diets.

Can I use a different type Breakfast, Snack

You can! Milk chocolate, dark chocolate, white chocolate, or even mini chips are all excellent choices, depending on your taste and what you have on hand.

Final Thoughts

I can’t recommend these Chocolate Chip and Banana Muffins enough—there’s something about the banana-chocolate combo that always feels special. If you try them, don’t be surprised if they vanish long before you expect. I hope they bring as much joy to your kitchen as they have to mine!

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