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Freshly baked Banana Chocolate Chip Muffins with chocolate chips on a cooling rack.

Banana Chocolate Chip Muffins

Fluffy, golden banana muffins filled with gooey chocolate chips, perfect for a cozy snack or breakfast.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 2 pieces ripe bananas Use overripe bananas for better flavor.
  • 1/2 cup melted butter Add to the banana mixture.
  • 1 cup sugar Can substitute half with honey or maple syrup.
  • 1 piece egg For a vegan version, swap for flaxseed meal.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda Sprinkle over the mixture.
  • 1/4 teaspoon salt Sprinkle over the mixture.
  • 1 1/2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1/2 cup chocolate chips Feel free to replace with peanut butter chips.
  • 1/2 cup walnuts Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
  2. In a mixing bowl, mash the bananas with a fork until creamy.
  3. Stir in the melted butter until well combined.
  4. Mix in the sugar, egg, and vanilla extract.
  5. Sprinkle the baking soda and salt over the mixture and stir lightly.
  6. Gently fold in the flour until just mixed.
  7. Fold in the chocolate chips and walnuts if using.
  8. Pour the batter into the muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve warm with a pat of butter. Store leftovers at room temperature for 3 days or refrigerate for up to a week. Freeze for longer storage.