What could be better than moist Banana Chocolate Chip Muffins warm out of the oven? It’s the perfect sweet treat for an easy breakfast or afternoon snack and a great way to use up those bananas sitting on your kitchen counter.
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I Love chocolate chip banana muffins, I mean, what’s not to love? Warm fluffy muffins loaded with bananas and bits of melted chocolate ….sigh. I know after one bite, you’ll agree that these are the best banana chocolate chip muffins you’ve tried.
If you love baked goods made with bananas, you have to try my favorite Banana Bread and my Chocolate Banana Bread. They are OMG delicious.
Ingredients for Banana Chocolate Chip Muffins
Let’s start by gathering the ingredients we need to make Banana Chocolate Chip Muffins. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
I prefer using overripe bananas with dark spots, in fact, the best bananas to use are black bananas. They have the best banana flavor. If your bananas aren’t ripe enough, place them in a brown paper bag overnight to ripen.
Made with Simple Ingredients
- fresh bananas
- all-purpose flour
- large eggs (room temperature)
- granulated white sugar
- light or dark brown sugar
- Greek yogurt (or sour cream)
- unsalted butter
- ground cinnamon
- salt
- baking powder
- baking soda
- semi-sweet chocolate chips
What kind of chocolate can I use for the muffins?
You can use any variety of chocolate chips that you enjoy eating and even combine chips to make your own signature banana chocolate chip muffins.
I generally use semi-sweet when baking, but you can use dark chocolate chips, bittersweet chocolate chips, milk chocolate chips, mini-chocolate chips, white chocolate chips, or break up your favorite brand of chocolate bars and use chunks in the muffins. Whatever type you decide to use, just make sure to use plenty of chocolate chips!
If you like nuts, feel free to add chopped walnuts or pecans to the recipe.
How to make Banana Chocolate Chip Muffins
- Preheat oven to 375°F.
- Spray a 12-count or jumbo six-count muffin pan with nonstick spray, or line it with muffin cups or paper liners to fit your muffin pan. Set aside until needed.
- Add the flour, baking soda, baking powder, cinnamon, and salt to a medium bowl. Whisk the flour mixture to combine and set aside.
- In a separate bowl, mash bananas using a fork and set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle (or large bowl and electric hand mixer).
- Cream the butter and sugar on medium-high speed for about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the mashed bananas and Greek yogurt to the creamed butter.
- Mix on high speed until combined. The mixture will look curdled, don’t worry.
- Add the mashed bananas, egg and Greek yogurt to the creamed butter.
- Mix on high speed until combined. The banana mixture will look curdled, don’t worry.
- Add the dry ingredients to the wet ingredients.
- Mix on low speed until combined. Do not overmix; this is a very thick batter.
- Add the chocolate chips to the batter.
- Fold the chocolate chips into the batter.
- Fill the muffin cups with the muffin batter.
- Place the muffin pan on the center rack of the preheated oven and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and allow to cool.
I like making jumbo muffins, and the recipe makes six. But if you prefer standard-sized muffins, this recipe will make twelve. You can even use a mini muffin pan to make mini muffins. You can also use the recipe to make chocolate chip banana bread.
I know everyone is going to love these moist banana muffins with just the right amount of sweetness. I love making these delicious banana chocolate chip muffins, and I love seeing the expression of joy on the faces of my friends and family when they eat them.
If you have any leftovers, store them in an airtight container, on the counter for 2 days, or in the refrigerator for 3-4 days. The muffins can also be frozen. To serve, let the frozen muffins defrost overnight in the fridge and then warm up to room temperature on the counter, or heat them up in the oven.
Recipe FAQ’s
Yes, you can use frozen bananas for banana chocolate chip muffins. Thaw the bananas completely and drain off any excess liquid before using them in the recipe. The texture of the muffins may be slightly different compared to using fresh bananas, but the flavor should still be delicious.
Once the muffins have cooled completely, you can store them in an airtight container at room temperature for 2-3 days. If you want to keep them for a longer period, you can store them in the refrigerator for up to a week. For longer storage, you can freeze the muffins in a freezer-safe container or bag for up to 3 months. Thaw them at room temperature or reheat them in the microwave or oven before serving.
Yes, you can add nuts to the muffin batter. Chopped walnuts or pecans would make a delicious addition to banana chocolate chip muffins. Fold them into the batter along with the chocolate chips before baking
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Banana Chocolate Chip Muffins
Ingredients
- 1 ⅔ all-purpose flour spooned & leveled
- ½ teaspoon ground cinnamon
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 6 tablespoon unsalted butter softened to room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 ½ cups mashed bananas 3-4 large bananas
- ¼ cup Greek yogurt
- 1 cup chocolate chips
- ¾ cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 375°F.
- Spray a 12-count or jumbo six count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Add the flour, baking soda, baking powder, cinnamon, and salt to a medium bowl. Whisk to combine and set aside.
- Mash the banana's using a fork and set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle (or large bowl and electric hand mixer).
- Cream the butter and sugar on medium-high speed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the mashed bananas, egg and Greek yogurt to the creamed butter.
- Mix on high speed, until combined. The mixture will look curdled, don't worry.
- Add the dry ingredients to the banana mixture and mix on low speed until combined. Do not overmix, this is a very thick batter.
- Fold in the chocolate chips.
- Fill the muffin cups with the batter.
- Place the muffin pan on the center rack of the preheated oven and bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
- Place the muffin tin on a wire rack to cool.
Earnest Cave says
My family never knew I forgot the egg the first time. but the replay had the egg in it. Oh boy, what a treat.
Connie Grigg says
Yum ty for this recipe
Earnest Cave says
I forgot the egg. I used full fat regular yogurt, and they turned out very well.