The Best Homemade Chocolate Chip Banana Bread Muffins: Easy & Moist Recipe

There’s something truly comforting and nostalgic about a batch of freshly baked banana bread. But when you transform that classic loaf into perfectly portioned muffins, you get an even more delightful treat! These Chocolate Chip Banana Bread Muffins are an absolute family favorite, crafted from simple pantry ingredients and those wonderfully ripe bananas sitting on your counter. This classic recipe is perfect any time of year, delivering soft, moist, and utterly irresistible results.

The Magic of Ripe Bananas in Muffins

The secret to truly phenomenal banana muffins lies in using perfectly ripe (even overripe!) bananas. As bananas ripen, their starches convert to sugars, making them naturally sweeter. This sweetness not only enhances the flavor of your muffins but also contributes to their incredible moisture. Riper bananas are also softer and easier to mash, creating a smooth consistency that blends beautifully into the batter. So, resist the urge to throw out those brown-spotted bananas – they are your best friend for baking!

While the classic banana bread is a cherished treat in our household, we often opt for variations like these chocolate chip banana bread muffins. The convenience of muffins means faster baking times and ready-to-grab portions, perfect for busy mornings or an after-school snack.

One batch of this chocolate chip banana bread recipe will yield a dozen perfectly sized muffins, making it ideal for sharing or freezing for later enjoyment.

These are definitely a favorite amongst our muffin recipes, right alongside our beloved applesauce muffins, wholesome Greek yogurt blueberry muffins, and the surprisingly easy cake mix banana muffins. Each offers a unique flavor, but these banana chocolate chip muffins hold a special place for their classic appeal.

How to Make Chocolate Chip Banana Bread Muffins: A Simple Step-by-Step Guide

Get ready to fill your kitchen with the most delightful aroma! Making these chocolate chip banana bread muffins is straightforward and rewarding. Follow these simple steps for perfectly baked treats:

First, preheat your oven to 375 degrees Fahrenheit (190°C). This ensures your oven is at the correct temperature when the muffins go in, promoting a good rise.

Step 1: Combine the Wet Ingredients. In a large mixing bowl, add the melted unsalted butter, granulated sugar, eggs, rich vanilla extract, and your ripe mashed bananas. Stir or whisk these ingredients together until they are well combined and smooth. The mashed bananas should be integrated evenly, but a few small lumps are perfectly fine and add character!

Step 2: Whisk the Dry Ingredients. In a separate, medium-sized mixing bowl, whisk together all the dry ingredients: all-purpose flour, salt, baking soda, and warm cinnamon. Whisking them together ensures they are evenly distributed before adding them to the wet ingredients, preventing pockets of unmixed flour or leavening agents.

Step 3: Gently Combine Wet and Dry. Add the whisked dry ingredients to the bowl with the wet ingredients. Mix until just combined. This is a crucial step: be careful not to overmix the batter. Overmixing develops the gluten in the flour too much, which can result in tough, dense muffins instead of the light and fluffy texture we’re aiming for. A few streaks of flour are acceptable.

Step 4: Fold in the Chocolate Chips. Using a rubber spatula, gently fold the semisweet chocolate chips into the banana muffin batter. Distribute them evenly throughout the batter. Feel free to use mini chocolate chips for more dispersed chocolatey goodness, or dark chocolate chips for a richer flavor.

Before filling, prepare your muffin tin. Line a standard 12-cup muffin tin with parchment paper muffin liners. These are my absolute favorite to use because they prevent any sticking and eliminate the need for extra non-stick spray, ensuring your muffins release perfectly every time.

Step 5: Fill Muffin Tins and Top. Evenly distribute the delicious banana bread muffin batter into the 12 prepared muffin cups. For an extra visual appeal and burst of chocolate, sprinkle a few additional chocolate chips on top of each muffin before baking. This gives them that bakery-style finish!

Step 6: Bake Until Golden. Bake the banana muffins in your preheated oven at 375 degrees Fahrenheit for 17-19 minutes. Baking times can vary slightly depending on your oven, so keep an eye on them. You’ll know they’re perfectly baked when a toothpick inserted into the center of a muffin comes out clean (a few melted chocolate streaks are fine, but no wet batter).

Once the muffins have cooled for a few minutes in the muffin tin (this helps them firm up and prevents sticking), carefully remove them onto a wire cooling rack to cool completely. Or, if you’re like me, enjoy one warm, fresh from the oven!

Tips for the Best Chocolate Chip Banana Muffins

• Don’t Skimp on Ripeness: We can’t stress this enough! The browner your bananas, the sweeter and more flavorful your muffins will be. Green or yellow bananas simply won’t yield the same moist texture or rich taste.
• Measure Flour Correctly: Too much flour can lead to dry, dense muffins. Lightly spoon the flour into your measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Avoid Overmixing: This is a golden rule for muffins! Mix the wet and dry ingredients only until just combined. A few lumps are fine. Overmixing develops gluten, resulting in tough muffins.
• Room Temperature Ingredients: Eggs and butter at room temperature emulsify better, leading to a smoother, more uniform batter and a finer crumb.
• Fill Muffins Generously: For tall, domed muffin tops, fill your muffin cups about two-thirds to three-quarters full.
• Customize Your Chips: While semi-sweet is classic, feel free to experiment with dark chocolate chips, milk chocolate chips, or even white chocolate chips for a different flavor profile.
• Add Other Mix-ins: Walnuts, pecans, shredded coconut, or a pinch of nutmeg can add extra flavor and texture.

These incredibly moist and flavorful chocolate chip banana bread muffins are truly versatile. They make an excellent after-school snack for hungry kids, an easy and satisfying breakfast on the go for busy adults, or even a comforting dessert with a dollop of whipped cream. Their inviting aroma alone will make your kitchen feel like a cozy bakery!

My kids absolutely adore these muffins, and I find myself reaching for this recipe time and time again, especially when I have those perfectly mushy, ripe bananas that need to be used. The heavenly scent that fills your home as these muffins bake is simply irresistible and a promise of the deliciousness to come!

There is truly nothing better than biting into a soft, perfectly moist banana chocolate chip muffin, especially when it’s still warm from the oven! This recipe promises that comforting experience every single time.

4.67 from 3 votes

Chocolate Chip Banana Bread Muffins

By:

Joy Shull

These chocolate chip banana bread muffins are so easy to make and create a delicious breakfast or snack. They’re incredibly moist and packed with flavor, thanks to ripe bananas and plenty of chocolate chips.

Prep:

10
minutes

mins

Cook:

17
minutes

mins

Total:

27
minutes

mins

Servings:

12
muffins

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Ingredients

• 
  ▢
  
  
  1
  cup
  ripe mashed banana,
  around 3 medium sized bananas

• 
  ▢
  
  
  ⅓
  cup
  unsalted butter,
  melted

• 
  ▢
  
  
  2
  eggs

• 
  ▢
  
  
  1
  teaspoon
  vanilla extract

• 
  ▢
  
  
  ¾
  teaspoon
  cinnamon

• 
  ▢
  
  
  1 ½
  cups
  all-purpose flour

• 
  ▢
  
  
  ½
  teaspoon
  salt

• 
  ▢
  
  
  1
  teaspoon
  baking soda

• 
  ▢
  
  
  ⅔
  cup
  sugar

• 
  ▢
  
  
  1
  cup
  semi sweet chocolate chips,
  plus more for topping

Instructions

• Preheat oven to 375 degrees F (190°C).
• In a large bowl, combine the melted butter, sugar, eggs, vanilla extract, and ripe mashed bananas. Stir or whisk until well combined.
• In a separate bowl, whisk together the all-purpose flour, salt, baking soda, and cinnamon.
• Add the dry ingredients to the wet and mix until just combined. Be careful not to overmix the batter; a few lumps are okay.
• Gently fold in the chocolate chips with a rubber spatula.
• Line a 12-cup muffin tin with liners (parchment paper ones work best to prevent sticking), and distribute the banana bread muffin batter evenly into the cups.
• Top each muffin with a few extra chocolate chips, then bake at 375 degrees F for 17-19 minutes, or until a toothpick inserted into the center comes out clean.
• Remove muffins from the tin after a few minutes and transfer them onto a wire cooling rack to cool completely.

Nutrition

Serving:
1
g

,

Calories:
255
kcal

,

Carbohydrates:
34
g

,

Protein:
4
g

,

Fat:
12
g

,

Saturated Fat:
7
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
3
g

,

Trans Fat:
0.2
g

,

Cholesterol:
42
mg

,

Sodium:
201
mg

,

Potassium:
159
mg

,

Fiber:
2
g

,

Sugar:
18
g

,

Vitamin A:
213
IU

,

Vitamin C:
1
mg

,

Calcium:
19
mg

,

Iron:
2
mg

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