If you have a soft spot for moist, flavorful treats with a hint of nostalgia, this Chocolate Chip and Banana Muffins Recipe is going to win your heart immediately. These muffins combine the natural sweetness and creamy texture of ripe bananas with the rich, melty joy of mini chocolate chips, creating a perfect harmony of flavors and textures in every bite. Whether you’re baking for a cozy breakfast, an afternoon snack, or a crowd-pleasing dessert, you’ll find this recipe is a delicious way to brighten up any day with warmth and comfort.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that are not only easy to find but play a crucial role in delivering the perfect balance of taste, texture, and color. Each component is thoughtfully chosen to create moist, tender muffins with just the right crumb and sweetness.
- 1 1/2 cups sugar: Adds sweetness and helps create a tender crumb.
- 1 1/2 sticks unsalted butter, melted: Brings richness and moisture to the muffins.
- 2 cups mashed overripe bananas (about 6 bananas): The star ingredient, providing natural sweetness and a soft, tender texture.
- 3 large eggs: Bind the ingredients and add structure.
- 2 3/4 cups all-purpose flour: The base of the muffins, providing structure and heft.
- 2 1/2 teaspoons baking soda: Helps the muffins rise, creating a light and fluffy texture.
- 1 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
- 1 cup mini chocolate chips (6 ounces): Adds bursts of melty chocolate in every bite.
How to Make Chocolate Chip and Banana Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tins
Start by preheating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners to ensure your muffins don’t stick and come out cleanly. This step sets the stage for an even bake and easy clean-up.
Step 2: Combine Wet Ingredients
In a large bowl, mix together the sugar, melted butter, mashed bananas, and eggs until everything is well combined. This mixture will be lusciously smooth and fragrant with ripe banana aroma, setting up the rich foundation of our muffins.
Step 3: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and kosher salt. This ensures even distribution of the leavening agent and salt, which is essential for a well-risen muffin with balanced flavor.
Step 4: Incorporate Dry Ingredients Into Wet
Gradually add the dry ingredients into the wet banana mixture, stirring gently just until combined. It’s important not to overmix here to avoid tough muffins—some lumps are perfectly fine!
Step 5: Fold in the Mini Chocolate Chips
Now the fun part: fold in the mini chocolate chips carefully. These little pockets of chocolate will kiss every bite with sweetness and gooey richness, perfectly complementing the banana.
Step 6: Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. This gives the muffins room to rise beautifully without spilling over.
Step 7: Bake to Perfection
Bake for about 28 minutes or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs clinging to it. Keep an eye toward the end so you don’t overbake and lose that tender crumb.
Step 8: Cool and Enjoy
Allow the muffins to cool in the tins for 10 minutes to set before transferring them to a wire rack to cool completely. This resting time helps maintain their soft texture and makes them easier to handle.
How to Serve Chocolate Chip and Banana Muffins Recipe
Garnishes
A sprinkle of powdered sugar or a few extra mini chocolate chips on top right after baking adds a charming finishing touch. For an indulgent twist, try a dollop of whipped cream or mascarpone cheese alongside.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or tea, a glass of cold milk, or even a creamy smoothie. On brunch days, they stand beautifully beside scrambled eggs or fresh fruit for a balanced spread.
Creative Ways to Present
Try serving these muffins with a drizzle of warm caramel sauce or a smear of nut butter on the side for dipping. For parties, arrange them in a tiered stand with fresh berries and mint leaves for a colorful and inviting display.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to three days to maintain their moistness. Avoid refrigeration as it can dry them out quickly.
Freezing
These muffins freeze beautifully. After they have cooled completely, wrap each muffin in plastic wrap and place them in a freezer-safe container or bag. They will last up to three months frozen without losing flavor or texture.
Reheating
When ready to enjoy, thaw frozen muffins at room temperature or gently warm them in the microwave for 20–30 seconds to recapture that just-baked warmth and softness.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular chocolate chips will work just as well, though mini chips distribute more evenly in each bite, giving you chocolatey surprises throughout.
What if I don’t have overripe bananas?
For best flavor and texture, overripe bananas are ideal because they are sweeter and softer. If you only have firmer bananas, try microwaving them for a few seconds to soften before mashing.
Can I substitute the all-purpose flour with whole wheat flour?
You can substitute half or all of the all-purpose flour with whole wheat flour, but it may make the muffins a bit denser and more rustic in texture. Adjust baking time as needed and consider adding a little extra moisture.
Is it possible to make these muffins gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend designed for baking, and make sure your baking soda and other ingredients are gluten-free certified. The texture may be slightly different but still delicious.
How do I know when the muffins are fully baked?
The classic toothpick test works best: Insert a toothpick into the center of a muffin, and if it comes out clean or with just a few moist crumbs, they’re done. Also, the muffins should spring back lightly when touched on top.
Final Thoughts
There’s something incredibly comforting and joyful about baking and sharing these Chocolate Chip and Banana Muffins Recipe. It’s a recipe that feels like a warm hug in muffin form, blending wholesome ingredients with the mess-free delight of chocolate and banana. I encourage you to give it a try, whether for a casual treat or a special gathering — your kitchen will be filled with love, aroma, and a crowd of happy smiles.
Print
Chocolate Chip and Banana Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 24 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These moist and flavorful Chocolate Chip and Banana Muffins are perfect for breakfast or a sweet snack. Packed with ripe bananas and mini chocolate chips, these muffins combine natural sweetness with a rich chocolate touch. Easy to prepare and bake, they are ideal for muffin lovers seeking a delightful homemade treat.
Ingredients
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, melted (about 12 tablespoons)
- 2 cups mashed overripe bananas (about 6 bananas)
- 3 large eggs
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Add-ins
- 1 cup mini chocolate chips (6 ounces)
Instructions
- Preheat Oven and Prepare Tins: Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, combine the sugar, melted butter, mashed overripe bananas, and eggs. Stir well until the mixture is smooth and fully blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredient bowl. Mix gently just until all ingredients are incorporated, taking care not to overmix to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter, ensuring an even distribution throughout.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow for rising without overflow.
- Bake the Muffins: Place the muffin tins in the preheated oven and bake for approximately 28 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with a few moist crumbs attached.
- Cool Muffins: Let the muffins cool in the tins for about 10 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and allows them to set perfectly.
Notes
- Use overripe bananas for the best sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- If mini chocolate chips are not available, regular chocolate chips can be chopped into smaller pieces for similar effect.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Adding a teaspoon of vanilla extract can enhance the flavor, though it’s optional.
