Name: Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups (210g) all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ cup (113g) unsalted butter, melted and cooled; ½ cup (100g) granulated sugar; ¼ cup (55g) packed light brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 3 medium ripe bananas, mashed (about 1 ¼ cups); 1 cup (170g) semisweet chocolate chips

Why You’ll Love Banana Chocolate Chip Muffins Recipe

It transforms overripe bananas into something irresistible — no wasted fruit.
The combination of banana and chocolate is timeless and satisfying.
Quick to make: just a few simple steps and under half an hour from start to finish.
They keep well for the week or can be frozen for longer storage.
Flexible: you can tweak with extras like nuts, different chocolate types, or spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
baking soda
salt
sugar
semisweet chocolate chips (plus extra for topping if desired)
ripe bananas (mashed)
melted butter (slightly cooled)
large egg
vanilla extract

Directions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a bowl, whisk together the flour, baking soda, salt and sugar.
In a separate bowl, mash the ripe bananas with a fork. Add the egg, melted butter and vanilla, and mix to combine.
Add the dry ingredients to the wet mixture, folding gently until just combined. Take care not to over‑mix.
Fold in the chocolate chips until distributed through the batter.
Spoon the batter into the muffin liners, fill each about ¾ full. If you like, sprinkle extra chocolate chips on top.
Bake for about 17‑20 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).
Remove from oven and let the muffins cool in the tin for a few minutes, then transfer to a wire rack to finish cooling.

Servings and timing

Makes 12 muffins.
Prep time: 10 minutes.
Cook time: 20 minutes.
Total time: 30 minutes.

Variations

Add ½ cup chopped walnuts or pecans for a nutty crunch.
Swap the semisweet chips for dark chocolate, milk chocolate, or white chocolate.
Omitting chocolate chips entirely gives a classic banana muffin — you could instead fold in raisins or dried cranberries.
Add ½ teaspoon ground cinnamon for a warm, spiced twist.
If you prefer a loaf instead of muffins, the same basic batter can be adapted into a banana chocolate chip bread.

Storage/Reheating

To store: Keep the muffins in an airtight container at room temperature for up to 5‑7 days.
To freeze: Wrap muffins tightly (individually or in pairs) and freeze for up to 3 months. Thaw at room temperature.
To reheat: Warm in a 325°F (160°C) oven for about 5 minutes, or microwave a single muffin for ~15‑20 seconds until warmed through.

FAQs

How ripe should the bananas be?

You want bananas that are very soft and speckled (or even mostly brown) because they mash easily and have maximum sweetness and flavour.

Can I make these muffins dairy‑free?

Yes. Replace the melted butter with the same amount of melted coconut oil (or another neutral‑flavoured oil) and proceed as directed.

Can I use frozen bananas?

Yes — thaw fully and drain any excess liquid before mashing. They may yield slightly wetter batter, so fold gently and keep an eye on bake time.

Can I mix in other add‑ins besides chocolate chips?

Absolutely. You can add chopped nuts, shredded coconut, dried fruit (like raisins or cranberries), or even swirl in peanut butter.

Do I need to line the muffin tin?

Using paper liners makes removal and cleanup easy, but you can also grease the cups lightly if you prefer.

What if the tops of muffins brown too fast?

If they’re browning on top before the centers are done, you can loosely tent the tin with foil for the final few minutes of baking.

How will I know when the muffins are done?

Insert a toothpick or skewer into the center of a muffin — it should come out clean or with just a few moist crumbs (not wet batter).

Can I make these into a loaf instead of muffins?

Yes — pour the batter into a greased loaf pan and extend the bake time until a toothpick comes out clean (expect maybe ~45‑60 minutes depending on pan size).

Can I reduce the sugar?

You can slightly reduce the sugar if your bananas are very ripe and sweet, but reducing too much may affect both flavour and texture (they might become denser or less tender).

Can I use whole‑wheat flour or another flour substitute?

You can experiment, but whole‑wheat tends to make muffins denser. If you substitute, consider using half whole‑wheat and half all‑purpose flour to keep a lighter texture.

Conclusion

These banana chocolate chip muffins deliver everything you want: comforting banana sweetness, melted chocolate pockets, and a tender crumb. They’re simple to make, versatile in how you customise them, and practical for everyday baking. Whether it’s breakfast, snack time, or you just happened to have ripe bananas on the counter — you’ll love making and sharing these muffins.