Banana chocolate chip muffins
Banana Chocolate Chip Muffins are the ultimate comfort treat—soft, fluffy, and packed with flavor! These muffins are naturally sweet from ripe bananas and loaded with melty chocolate chips, making them perfect for breakfast, a school lunchbox, or a cozy snack with coffee or tea. Easy to make and loved by kids and adults alike, they’re a recipe you’ll want to keep coming back to.
Servings 12 Large muffins
Ingredients
- 3 cups flour
- 1 cup sugar
- 5 or 6 ripe bananas
- 2 large eggs
- ¾ cup melted and cooled butter or oil
- 2 tsp baking soda
- 1 tsp vanilla sugar or vanilla extract
- ½ tsp salt
- 1 ½ cups milk chocolate chips or a mix of chocolate chips and chunks
Instructions
- Preheat oven to 350°F (175°C).
- Mash bananas with a fork, then add eggs, sugar, and butter. Whisk until smooth and well combined.
- Add vanilla, baking soda, salt, and flour. Mix until just combined—do not overmix.
- Fold in the chocolate chips and chunks, reserving some for topping.
- Line a muffin pan with muffin liners and fill each with the batter.
- Top with the reserved chocolate chips.
- Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and transfer to a cooling rack. Let cool completely before storing in an airtight container.
Notes
- Use very ripe bananas for natural sweetness and moist muffins.
- Do not overmix the batter to keep muffins light and tender.
- Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Storage tips: Keep in an airtight container at room temp for 3 days, in the fridge for 5 days, or freeze for up to 3 months.
- Customizations: Add nuts, cinnamon, dried fruit, or extra chocolate chips to make it your own.