Chocolate Chip Banana Muffins are the perfect blend of sweet, moist, and indulgent, making them an irresistible treat for any time of day. The ripe bananas add a natural sweetness and tender crumb, while the melty chocolate chips create pockets of gooey delight in every bite. With just 10 minutes of prep and 16 minutes of baking, you’ll have a batch of warm, fragrant muffins ready in under half an hour.
These muffins are not only quick to make but also a great way to use up overripe bananas, reducing waste while satisfying your sweet tooth. The golden tops, soft interiors, and rich chocolatey bursts make them a crowd-pleaser for breakfast, snacks, or dessert. Plus, they’re packed with comforting flavors that feel like a hug in every bite.
Ingredients for Chocolate Chip Banana Muffins
- 1 cup (250 g) mashed overripe bananas (typically 2 large bananas)
- ⅓ cup (75 g) unsalted butter, melted and cooled (not warm to the touch)
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (66 g) light brown sugar, firmly packed
- 3 Tablespoons buttermilk (or substitute with milk + ½ tsp lemon juice)
- 1 large egg, lightly beaten (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ⅓ cups (167 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup (170 g) chocolate chips (plus additional for topping, if desired)
- Granulated sugar for topping (optional)
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a 12-count muffin tin with liners. Set aside.
- In a large mixing bowl, combine mashed bananas, melted butter, granulated sugar, and brown sugar. Stir well.
- Add buttermilk, egg, and vanilla extract. Stir until well incorporated.
- In a separate medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients. Use a spatula to gently fold until about 50% combined.
- Add chocolate chips and fold into the batter until just combined and chips are evenly distributed.
- Evenly divide the batter into the prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
- Place the muffin tin on the center rack of the preheated oven. Bake for 8 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 7-8 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the pan for 5-10 minutes, then carefully transfer to a cooling rack to cool completely before enjoying.
How to Store and Reheat Your Muffins
Keep your Chocolate Chip Banana Muffins fresh by storing them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days or freeze for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Fun Variations to Try
Switch things up by adding chopped nuts like walnuts or pecans for extra crunch. For a healthier twist, substitute whole wheat flour for half of the all-purpose flour. You can also swap chocolate chips for dried fruit like cranberries or raisins for a different flavor profile.
Time-Saving Tips for Busy Bakers
Mash your bananas ahead of time and store them in the fridge for up to 2 days. If you don’t have buttermilk, make your own by mixing 1 tablespoon of lemon juice or vinegar with 3 tablespoons of milk. Use a cookie scoop to evenly portion the batter into the muffin tin for quicker, mess-free filling.
Perfect Pairings for Your Muffins
Enjoy these muffins with a hot cup of coffee or a glass of cold milk for a classic combo. For a brunch spread, pair them with fresh fruit or yogurt. They also make a great on-the-go snack when paired with a handful of nuts or a piece of cheese.
Common Questions Answered
Can I use frozen bananas?
Yes! Thaw and drain them before mashing.
What if I don’t have muffin liners?
Grease the muffin tin well with butter or cooking spray.
Why the temperature change?
Starting at a higher temperature helps the muffins rise, then lowering it ensures they bake through without burning.
Chocolate Chip Banana Muffins
Ingredients
Wet Ingredients
- 1 cup mashed overripe bananas (typically 2 large bananas for me)
- ⅓ cup unsalted butter melted and cooled until not warm to the touch
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- 3 Tablespoons buttermilk
- 1 large egg lightly beaten, room temperature preferred
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup chocolate chips plus additional for topping, if desired
- Granulated sugar for topping, optional
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
- In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
- Add buttermilk, egg, and vanilla extract and stir until well incorporated.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
- Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
- Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
- Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature to 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).