Banana Chocolate Chip Muffins have become a staple in my kitchen, perfect for breakfast, snacks, or even dessert. These muffins are warm, fluffy, and packed with chocolate chips, making them a delightful treat that everyone loves. Whether you’re enjoying them fresh out of the oven or as a quick breakfast on the go, they never disappoint. If you’re looking for a cozy recipe that’s easy to make and incredibly satisfying, you’ve come to the right place!

Why You’ll Love This Banana Chocolate Chip Muffins

These muffins are an absolute crowd-pleaser for many reasons. First, they are incredibly moist banana chocolate chip muffins that melt in your mouth. Second, they are an easy banana chocolate chip muffins recipe, perfect for bakers of any skill level. Third, they are versatile enough to be made as banana chocolate chip cupcakes or even banana chocolate chip bread. Not to mention, they are a healthier option with the potential for low sugar banana chocolate chip muffins for those watching their intake. Finally, with just a few common ingredients, you can whip up a batch in no time!

Ingredients for Banana Chocolate Chip Muffins

Gather these items:

1 cup mashed overripe bananas (about 2-3 medium bananas)
½ cup unsalted butter (melted and slightly cooled)
1/3 cup granulated sugar
1/4 cup brown sugar (packed)
2 large eggs (room temp)
2 teaspoon pure vanilla extract
½ cup sour cream (or full-fat Greek yogurt)
1 ¾ cups all-purpose flour
1/2 teaspoon baking soda
2 & ½ teaspoon baking powder
½ teaspoon salt
1 cup mini or regular semi-sweet chocolate chips (plus more for topping)
½ tsp cinnamon (optional)

How to Make Banana Chocolate Chip Muffins Step-by-Step

Step 1: In a large bowl, whisk together the mashed bananas, melted butter, eggs, vanilla, and sour cream until smooth.
Step 2: In a separate bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and optional cinnamon.
Step 3: Add dry ingredients to the wet and gently fold with a spatula until just combined, don’t overmix! Fold in chocolate chips.
Step 4: Allow your batter to rest while you preheat your oven to 425°F. Line a muffin pan with paper liners in every other hole to allow for maximum rise. Spray the tops of the pan lightly with cooking spray.
Step 5: Divide the batter between 10–12 muffin cups, filling each one to the top for tall domes. Sprinkle a few extra chocolate chips on top of each.
Step 6: Start at 425°F for 5 minutes. Without opening the oven, reduce temp to 350°F and bake for 14-16 more minutes, or until a toothpick comes out clean with just a few crumbs.
Step 7: Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temp.

Pro Tips for the Perfect Banana Chocolate Chip Muffins

Keep these in mind:

For best results, use overripe bananas.
Store muffins in an airtight container for up to 3 days.
Freeze muffins for up to 3 months for later enjoyment.
For a healthier twist, consider making gluten-free banana chocolate chip muffins or vegan banana chocolate chip muffins.

Best Ways to Serve Banana Chocolate Chip Muffins

These muffins are delicious on their own, but you can elevate them even further! Serve them warm with a spread of butter or cream cheese. They also pair wonderfully with a cup of coffee or tea for a delightful breakfast or snack. For those who enjoy a little extra crunch, try adding banana chocolate chip muffins with nuts for added texture.

Delicious Banana Chocolate Chip Muffins You Must Try - Banana Chocolate Chip Muffins - main visual representation

How to Store and Reheat Banana Chocolate Chip Muffins

To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them later, freeze the muffins in a single layer and then transfer them to a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw and reheat in the oven for a few minutes.

Frequently Asked Questions About Banana Chocolate Chip Muffins

What’s the secret to perfect Banana Chocolate Chip Muffins?

The secret lies in using ripe bananas, which provide natural sweetness and moisture. Additionally, don’t overmix the batter to ensure a fluffy texture.

Can I make Banana Chocolate Chip Muffins ahead of time?

Absolutely! These muffins can be made ahead and stored in an airtight container. They taste just as delicious after a day or two.

How do I avoid common mistakes with Banana Chocolate Chip Muffins?

To avoid common pitfalls, use the correct measurements and ensure your ingredients are at room temperature. Also, remember to check for doneness with a toothpick.

Variations of Banana Chocolate Chip Muffins You Can Try

Get creative with these variations! Consider banana chocolate chip mini muffins for bite-sized treats. You can also experiment with flavors by adding spices like nutmeg or incorporating nuts for added crunch. For a healthier twist, explore healthy banana chocolate chip muffins using whole wheat flour or oats.

Delicious Banana Chocolate Chip Muffins You Must Try - Banana Chocolate Chip Muffins - additional detail

For more delicious recipes, check out Easy Cinnamon Rolls or Homemade Tomato Sauce. If you’re interested in healthy options, you might enjoy Vegan Banana Chocolate Chip Muffins.

Delicious Banana Chocolate Chip Muffins You Must Try

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Author: Jessica
Total Time: 35 minutes
Yield: 10–12 muffins 1x
Diet: Vegetarian

Print Recipe

Description

The Best Banana Bread Chocolate Chip Muffins are warm, fluffy, and loaded with chocolate chips. They make a perfect cozy treat for breakfast, snacks, or dessert.

Ingredients

Scale

1 cup mashed overripe bananas (about 2–3 medium bananas)
½ cup unsalted butter (melted and slightly cooled)
1/3 cup granulated sugar
1/4 cup brown sugar (packed)
2 large eggs (room temp)
2 teaspoon pure vanilla extract
½ cup sour cream (or full-fat Greek yogurt)
1 ¾ cups all-purpose flour
1/2 teaspoon baking soda
2 & ½ teaspoon baking powder
½ teaspoon salt
1 cup mini or regular semi-sweet chocolate chips (plus more for topping)
½ tsp cinnamon (optional)

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Instructions

In a large bowl, whisk together the mashed bananas, melted butter, eggs, vanilla, and sour cream until smooth.
In a separate bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, and optional cinnamon.
Add dry ingredients to the wet and gently fold with a spatula until just combined, don’t overmix! Fold in chocolate chips.
Allow your batter to rest while you preheat your oven to 425°F. Line a muffin pan with paper liners in every other hole to allow for maximum rise. Spray the tops of the pan lightly with cooking spray.
Divide the batter between 10–12 muffin cups, filling each one to the top for tall domes. Sprinkle a few extra chocolate chips on top of each.
Start at 425°F for 5 minutes. Without opening the oven, reduce temp to 350°F and bake for 14-16 more minutes, or until a toothpick comes out clean with just a few crumbs.
Let muffins cool in the pan for 5–10 minutes, then transfer to a wire rack. Serve warm or at room temp.