Soft, fluffy Banana Chocolate Chip Muffins — the perfect way to use up overripe bananas. These muffins make a wonderful breakfast or an easy sweet treat any time of day.
I almost always have ripe bananas on the counter, so I love recipes that put them to good use. These muffins are loaded with mashed bananas and mini chocolate chips, and they’re quick to assemble with simple pantry ingredients.
The texture is tender and moist with a light crumb, and the tops bake up with a pleasing little crisp. Mini chocolate chips give a nice chocolate distribution in every bite without overpowering the banana flavor.
Why this recipe works
- Ripe bananas — sweet and aromatic, ripe bananas naturally sweeten the batter and add moisture.
- Convenient breakfast — quick to make and portable for busy mornings or snacks on the go.
- Mini chocolate chips — provide small pockets of chocolate in every bite for a balanced flavor.
- Fluffy and moist — the combination of mashed bananas and proper leavening yields soft, tender muffins.
Ingredients notes
The full ingredient list and measurements are shown below in the recipe card. Highlights and tips are included here.
- Bananas — use 3–4 large ripe bananas (about 1 1/2 cups mashed). If using frozen bananas, thaw and drain any excess liquid before mashing.
- Butter — unsalted butter, melted and cooled, adds richness and flavor.
- Chocolate chips — mini chocolate chips work best for even chocolate distribution, but regular chips are fine too.
Step-by-step instructions
These are the straightforward steps to make Banana Chocolate Chip Muffins. Prepare a 12-cup muffin tin with liners and have a mixing bowl and spatula ready.
Step 1 — Prep. Preheat the oven to 400°F. Line a 12-cup muffin tin with liners. Melt the butter and let it cool slightly while you measure and mash the bananas.
Step 2 — Mix wet ingredients. In a large bowl, whisk together the mashed bananas, melted cooled butter, brown sugar, egg, egg yolk, and vanilla until combined. Small lumps from the bananas are fine.
Step 3 — Add dry ingredients. Add the all-purpose flour, baking powder, baking soda, cornstarch, cinnamon, nutmeg, and salt. Fold gently with a spatula until just combined — avoid overmixing to keep the muffins tender.
Step 4 — Add chocolate chips. Fold in the mini chocolate chips until evenly distributed and there are no dry streaks.
Step 5 — Portion the batter. Divide the batter evenly among the 12 liners; fill them nearly to the top for high domes. Optionally sprinkle a few extra mini chips and a little granulated sugar on each for a crisp top.
Step 6 — Bake. Bake at 400°F for 5 minutes, then reduce the oven temperature to 350°F and bake 12–15 more minutes, until a toothpick comes out clean or the muffins spring back to the touch.
Let the muffins cool slightly in the pan, then transfer to a wire rack. Store at room temperature in an airtight container for a few days, or refrigerate for up to one week.
Expert baking tips
Small tips to help you get the best results.
- Weigh ingredients when possible. A gram scale gives consistent, accurate results for baking.
- Don’t overmix. Overworking the batter develops gluten and can make muffins dense or tough. Stir only until flour streaks disappear.
- Use very ripe bananas. Brown-spotted bananas are sweeter and more flavorful — perfect for banana baking.
- Drain thawed bananas. If using frozen bananas, strain off extra liquid after thawing to avoid thinning the batter.
FAQ
Can I use frozen bananas?
Yes. Thaw them fully and strain any excess liquid before mashing and measuring.
Can I use regular chocolate chips instead of mini?
Yes — regular chips work fine. The minis simply provide smaller, more even chocolate pockets.
Are bananas required?
Yes — bananas are a primary ingredient that provide flavor, moisture, and structure in this recipe.
Why bake at two temperatures?
Starting at 400°F gives the muffins a quick initial rise and helps form domed tops. Reducing to 350°F finishes the bake through without overbrowning.
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Banana Chocolate Chip Muffins
Ingredients
- 2 cups all-purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cornstarch
- 1/8 tsp ground nutmeg
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 egg (room temperature)
- 1 egg yolk (room temperature)
- 1 1/2 cups mashed bananas (3–4 large bananas)
- 3/4 cup brown sugar
- 1/2 cup melted butter, cooled
- 1 tbsp vanilla
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin tin with liners. Melt the butter and let it cool slightly.
- In a large bowl, whisk together mashed bananas, melted cooled butter, brown sugar, egg, egg yolk, and vanilla until combined.
- Add flour, baking powder, baking soda, cornstarch, cinnamon, nutmeg, and salt. Fold gently with a spatula until just combined.
- Fold in mini chocolate chips until evenly distributed.
- Divide batter evenly among 12 liners, filling nearly to the top. Sprinkle extra chips and a little sugar on top if desired.
- Bake at 400°F for 5 minutes, then reduce to 350°F and bake 12–15 more minutes until a toothpick comes out clean.
- Cool slightly in the pan, then transfer to a rack. Store in an airtight container at room temperature for a few days or refrigerate up to one week.
Equipment
- Muffin tin
- Muffin liners
- Cookie scooper (optional)
- Gram scale (recommended)
- Spatula and whisk
Nutrition (per muffin)
Calories: 200 kcal · Carbohydrates: 38 g · Protein: 3 g · Fat: 4 g · Sugar: 21 g