If you’re looking for a comforting, incredibly moist, and downright delicious treat, this Chocolate Chip and Banana Muffins Recipe is an absolute winner. Bursting with the natural sweetness of ripe bananas and the melty delight of chocolate chips, these muffins strike the perfect balance between wholesome and indulgent. Perfect for breakfast, snacks, or even a cozy dessert, these muffins bring warmth and happiness in every single bite.
Ingredients You’ll Need
This recipe shines because of its simple, everyday ingredients, each playing an important role to create those tender, flavorful muffins. From the rich melted butter that adds depth and moisture to the mashed bananas that bring natural sweetness and softness, every component works together beautifully.
- 1 1/2 cups sugar: Sweetens the muffins and helps with browning for a lovely crust.
- 1 1/2 sticks unsalted butter, melted: Adds richness and keeps the texture moist and tender.
- 2 cups mashed overripe bananas (about 6 bananas): Provide natural sweetness and a delightfully soft crumb.
- 3 large eggs: Bind everything together and give structure.
- 2 3/4 cups all-purpose flour: The main body of the muffins, it creates that perfectly cakey texture.
- 2 1/2 teaspoons baking soda: Helps the muffins rise and stay fluffy.
- 1 teaspoon kosher salt: Balances the sweetness and enhances all the other flavors.
- 1 cup mini chocolate chips (6 ounces): The star of the show, giving little pockets of gooey chocolate throughout.
How to Make Chocolate Chip and Banana Muffins Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C). Line two 12-cup muffin tins with paper liners to prevent sticking and make clean-up a snap. This simple prep step ensures your muffins will bake evenly and come out effortlessly.
Step 2: Mix the Wet Ingredients
In a large bowl, combine sugar, melted butter, mashed bananas, and eggs. These ingredients blend into a luscious, aromatic base that gives the muffins their incredible moisture and natural sweetness. Mix until everything is well combined but avoid overbeating—just smooth and integrated.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and kosher salt. This step prevents lumps and evenly distributes the baking soda so the muffins rise beautifully when baked.
Step 4: Combine Wet and Dry
Gently fold the dry ingredients into the wet banana mixture, stirring just until everything is combined. Overmixing can make muffins tough, so keep it light to maintain a tender crumb.
Step 5: Add the Chocolate Chips
Sprinkle the mini chocolate chips into the batter and fold them in carefully. This ensures every muffin gets lovely sweet pockets of chocolate without sinking all to the bottom.
Step 6: Fill the Muffin Cups
Spoon the batter into the prepared muffin tins, filling each about two-thirds full. This gives enough room for the muffins to rise without spilling over, keeping them neat and evenly shaped.
Step 7: Bake to Perfection
Bake the muffins for about 28 minutes, or until you can insert a toothpick and it comes out with just a few moist crumbs. This ensures they’re cooked through but remain wonderfully soft inside.
Step 8: Cool and Enjoy
Let the muffins cool in the tins for about 10 minutes – this helps them set and prevents breakage. Then, transfer them to a wire rack to cool completely, so you enjoy every bite at the perfect texture and temperature.
How to Serve Chocolate Chip and Banana Muffins Recipe
Garnishes
A dusting of powdered sugar or a light spread of softened butter on warm muffins elevates the experience beautifully. You can also add a few extra mini chocolate chips on top before baking for that irresistible chocolatey look.
Side Dishes
Pair these muffins with a cup of freshly brewed coffee or tea for a perfect morning boost. They also go wonderfully alongside yogurt with fresh fruit or a drizzle of honey to balance the chocolate’s sweetness.
Creative Ways to Present
For a brunch or party, serve the muffins sliced open with cream cheese or a smear of peanut butter and banana slices. You can also turn them into a mini dessert by adding a scoop of vanilla ice cream and a drizzle of chocolate sauce for a fun twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store these muffins in an airtight container at room temperature for up to two days. They keep their moistness best when sealed properly, making them a handy grab-and-go treat throughout the week.
Freezing
Chocolate Chip and Banana Muffins Recipe works wonderfully frozen. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer bag. They can be frozen for up to three months without losing flavor or texture.
Reheating
To enjoy your muffins warm, simply microwave one for about 15-20 seconds or pop it into a preheated 350°F oven for 5-7 minutes. This brings back that freshly baked feel and enhances the gooey chocolate chips perfectly.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular-size chocolate chips work just fine if you prefer larger pockets of melted chocolate, just keep in mind they may sink a bit during baking more than mini chips.
What if my bananas aren’t very ripe?
For the best flavor and texture, overripe bananas with plenty of brown spots are ideal since they are sweeter and softer. If your bananas aren’t ripe enough, you can speed things up by placing them in a warm oven for a few minutes.
Can I substitute the butter with oil?
Yes, you can swap melted butter for an equal amount of vegetable or canola oil to keep the muffins moist, but butter adds a richer flavor that oil can’t quite match.
How can I make these muffins vegan?
Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan butter or coconut oil instead of butter, plus dairy-free chocolate chips, to create a vegan-friendly version.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts or pecans complement the banana and chocolate beautifully, adding a nice crunch. You could also try shredded coconut or dried fruit for a fun twist on this Chocolate Chip and Banana Muffins Recipe.
Final Thoughts
If you’re craving a treat that feels like a warm hug, this Chocolate Chip and Banana Muffins Recipe is going to become your new favorite. Packed with wholesome bananas and sweet melty chocolate, these muffins are easy to make and simply irresistible. I can’t wait for you to try them and share the joy they bring to any table!
Print
Chocolate Chip and Banana Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 24 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Deliciously moist Chocolate Chip and Banana Muffins made with ripe bananas and mini chocolate chips. These muffins are perfect for breakfast or a sweet snack, combining natural banana sweetness with melty chocolate chips for a delightful treat.
Ingredients
Wet Ingredients
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, melted
- 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 Pans: Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners to prevent sticking and make for easy cleanup.
- Mix Wet Ingredients: In a large bowl, combine the sugar, melted unsalted butter, mashed overripe bananas, and eggs thoroughly until the mixture is smooth and well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution of leavening agents and seasoning.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep muffins tender.
- Add Chocolate Chips: Fold in the mini chocolate chips carefully, distributing them evenly throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.
- Cool Down: Let the muffins cool in the tins for 10 minutes before transferring them to a wire rack to cool completely, which helps maintain their structure and moisture.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- If mini chocolate chips are unavailable, regular chocolate chips chopped small can be used.
- Paper liners make it easier to remove muffins and keep pans clean.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
