If you’re craving impossibly fluffy muffins overflowing with melty chocolate and sweet banana flavor, this Chocolate Chip and Banana Muffins recipe is truly your new best friend. Perfect for breakfast, snacks, or anytime a little pick-me-up is needed, these muffins hit the spot with their tender crumb, caramelized tops, and an unbeatable combination of rich chocolate and ripe banana. There’s nothing like the aroma wafting from your oven as these beauties bake — and trust me, one bite is all it takes to fall in love.

Chocolate Chip and Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

This recipe leans on a handful of simple staples you probably already have in your kitchen! Each ingredient plays its own delicious role, ensuring the muffins are moist, flavorful, and just the right amount of sweet.

All-purpose flour: The strong backbone that gives the muffins their tender yet sturdy texture.
Baking powder: Adds necessary lift, making these muffins perfectly light and fluffy.
Baking soda: Works with the acidic banana to give extra rise and a soft crumb.
Salt: A pinch here brightens all the flavors and balances the sweetness.
Ground cinnamon: Adds a subtle warmth and coziness that complements both chocolate and banana.
Ripe bananas (mashed): The star! Overripe bananas add natural sweetness and keep the muffins moist.
Granulated sugar: Gives classic muffin sweetness without overpowering the banana.
Brown sugar: Adds a lovely depth and gentle caramel note that plays beautifully with the banana.
Vegetable oil or melted butter: Either will make the muffins rich and tender, but butter brings a bit more flavor.
Large egg: Binds everything together and helps the muffins rise.
Vanilla extract: Rounds out the flavor profile with a warm, aromatic note.
Semisweet chocolate chips (plus extra for topping): Irresistible pockets of chocolate that make every bite special.

How to Make Chocolate Chip and Banana Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 350°F. Line a standard 12-cup muffin tin with paper liners, or give each cup a good coating of nonstick spray or butter. Prepping your tins properly means easy-release muffins and less cleanup — and let’s be honest, you’ll want to get to eating them as fast as possible!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step is key: evenly distributing the leaveners ensures every Chocolate Chip and Banana Muffin bakes up lofty and evenly flavored, with that gentle hint of spice in every bite.

Step 3: Combine the Wet Ingredients

Grab a large bowl for this part — you’ll need room to work. Mash those super-ripe bananas until mostly smooth, then add the granulated sugar, brown sugar, oil or melted butter, egg, and vanilla extract. Stir until everything is well blended and your mix looks thick and creamy. Bananas not quite overripe? Zap them in the microwave for a quick softness boost!

Step 4: Bring Everything Together

Now comes the magic moment. Gently mix the dry ingredients into the banana mixture, stirring just until combined. Take care not to overmix — stopping as soon as the flour disappears will keep the muffins beautifully tender. Fold in the chocolate chips so they’re evenly scattered through the batter, giving each Chocolate Chip and Banana Muffin maximum chocolate goodness.

Step 5: Fill and Top the Muffin Cups

Divide your batter evenly between the muffin cups, filling each about three-quarters full. For muffin shop looks (and extra chocolate in every bite), sprinkle a few more chocolate chips on top of each portion. This little finishing touch ensures melty chocolate pools on the tops once baked.

Step 6: Bake and Cool

Pop your pan in the oven and bake for 18 to 22 minutes. You’ll know they’re ready when the tops are golden, softly domed, and a toothpick comes out clean (save for a little melty chocolate). Let your Chocolate Chip and Banana Muffins rest in the pan for five minutes before transferring them to a wire rack. This short wait keeps them from falling apart — plus, it gives you just enough time to gather friends or family for the first warm bite!

How to Serve Chocolate Chip and Banana Muffins

Garnishes

For a little extra flair, try dusting your cooled muffins with a fine shower of powdered sugar or a drizzle of melted chocolate. A quick sprinkle of chopped toasted walnuts or pecans adds crunch and makes them look bakery-worthy.

Side Dishes

Chocolate Chip and Banana Muffins are wonderful on their own, but if you want a more substantial breakfast or a beautiful brunch spread, serve them with fresh fruit salad, creamy Greek yogurt, or a frothy latte on the side. They also pair well with scrambled eggs for a sweet and savory twist!

Creative Ways to Present

If you’re packing these for a picnic or gifting, arrange the muffins in a rustic basket lined with a bright cloth napkin. For a party, stack them on a cake stand and let guests grab their own. You can even split and toast leftover muffins, then top with a smear of nut butter for a decadent snack.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your Chocolate Chip and Banana Muffins in an airtight container at room temperature for up to three days. If your kitchen is extra humid, refrigerate them to retain freshness — just let them come to room temp before serving for the best texture.

Freezing

These muffins freeze beautifully! Wrap individual muffins tightly in plastic wrap and then pop them in a zip-top freezer bag. They’ll keep for up to three months. When you’re ready to indulge, thaw at room temperature or warm a muffin in the microwave for about 20-30 seconds for that just-baked taste.

Reheating

Need to revive a muffin? Simply microwave for a short burst (10-20 seconds), or reheat in a 300°F oven for 5-8 minutes. This brings back the softness and perks up the chocolate chips for an oozy, fresh-from-the-oven treat.

FAQs

Can I use whole wheat flour instead of all-purpose?

Absolutely! You can swap in half whole wheat flour for a slightly heartier, more wholesome muffin. Your Chocolate Chip and Banana Muffins will still be delicious and retain great texture.

How ripe should my bananas be?

The riper, the better! Look for bananas that are deeply speckled or even turning brown — they’ll mash easily and deliver the sweetest, most pronounced banana flavor.

Can I add nuts or other mix-ins?

Definitely! A handful of chopped walnuts, pecans, or even dried fruit will make your muffins extra special. Just fold your chosen add-ins in when you mix the chocolate chips.

Do I have to use paper liners?

Nope! If you don’t have liners on hand, simply grease your muffin tin well with oil or butter and your Chocolate Chip and Banana Muffins will pop out just fine.

Why are my muffins dry or tough?

Most likely, the batter was overmixed or baked a little too long. For tender muffins, stir just until the flour disappears and keep an eye on bake time — every oven can be a bit different!

Final Thoughts

There’s something so comforting about baking (and eating!) a batch of homemade Chocolate Chip and Banana Muffins. Whether you’re making them for a breakfast treat, a lunchbox surprise, or an afternoon snack, these muffins never fail to make the day a little bit sweeter. Give them a try soon — I just know they’ll become a cherished favorite in your kitchen as well!

Chocolate Chip and Banana Muffins Recipe

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4.7 from 8 reviews

Author: admin
Total Time: 30 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delicious and moist chocolate chip and banana muffins that are perfect for breakfast or as a snack. These muffins are easy to make and bursting with flavor!

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients:

3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil or melted butter
1 large egg
1 teaspoon vanilla extract

Additional:

3/4 cup semisweet chocolate chips, plus extra for topping

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a muffin tin with liners or grease.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Mix wet ingredients: In a large bowl, combine mashed bananas, granulated sugar, brown sugar, oil, egg, and vanilla extract.
Combine wet and dry: Gradually add dry ingredients to wet, mixing until just combined. Fold in chocolate chips.
Bake: Divide batter into muffin cups, top with extra chocolate chips, and bake for 18–22 minutes until a toothpick comes out clean.
Cool and serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well—just thaw at room temperature or warm briefly in the microwave.
You can substitute whole wheat flour for half of the all-purpose flour for a slightly heartier texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American