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The most amazing Banana Chocolate Chip Muffins are simple to make with easy pantry ingredients, soft & moist, and loaded with pockets of melted milk chocolate chips. Use up those brown and ripe bananas and make these family favorite muffins!
Banana Chocolate Chip Muffins Recipe
I always seem to have some browned and ripe bananas just sitting on my kitchen counter. Some weeks my kids will go through a whole bunch of bananas in a matter of days, while other weeks they sit there untouched.
Which I don’t mind one bit because it means I can make these super delicious banana muffins with chocolate chips. The perfect after school snack or anytime snack really. Make sure you eat one warm!
Why We Love This Muffin Recipe
- They’re the best way to use up ugly, brown bananas that you have sitting on the counter! Plus they freeze perfectly too.
- My kids LOVE banana chocolate chip muffins for an after school snack.
- Super soft & moist banana muffins that are studded with melty pockets of milk chocolate chips throughout. You really can’t get better than banana + chocolate.
- All-Purpose Flour – I use unbleached all purpose flour for all my baking and cooking.
- Baking Powder – Helps the muffins rise nice and tall.
- Baking Soda
- Kosher Salt – Sea salt is another great option.
- Cinnamon – Just a touch adds such great flavor and really brings out the brown sugar and banana flavors.
- Light Brown Sugar – Using brown sugar gives these muffins a rich and deep flavor along with helps them attain that golden brown color when combined with the cinnamon.
- Large Eggs
- Canola Oil – Vegetable oil can also be used.
- Vanilla Extract
- Mashed Banana – The uglier and browner, the better 😉
- Chocolate Chips – I like milk chocolate chips but semi-sweet chocolate chips can also be used.
How To Make Banana Muffins with Chocolate Chips
- Preheat the oven to 425 degrees F. Line a muffin pan with parchment paper liners or cupcake liners.
- Whisk together the dry ingredients in a small mixing bowl. Set aside for now.
- In a separate mixing bowl, whisk together the oil, sugar, eggs, vanilla extract, and mashed bananas until combined well.
- Dump the dry ingredients into the wet ingredients and stir just until combined with spatula.
- Stir in the chocolate chips.
- Divide the batter evenly between the 12 muffin tins.
- Bake at 425 degrees F for 5 minutes. Without opening the oven, reduce the heat to 350 degrees F and bake for an additional 10-12 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool inside the warm pan for about 10 minutes before removing them to a cooling rack to cool completely.
FAQ’s + Expert Tips
- Why Are There Two Different Oven Temperatures? : The two different temperatures are important because that first higher temperature (425 degrees) is what will create those domed tops of the muffins. It helps the batter rise quicker. While the lower cooking temperature is to avoid burning but also give the rest of the muffin time to bake up.
- Chocolate Chips : My family prefers milk chocolate chips but you can also use semi-sweet chocolate chips or dark chocolate chips, depending on your preference. White chocolate chips and peanut butter chips are also great ones too.
- Add Nuts : Add some finely chopped walnuts or pecans. Use 1/2 cup nuts + 1/2 cup chocolate chips.
- Mashing Bananas : Peel the banana and cut each banana into 2-3 smaller pieces. Place them all into a bowl and use a fork to mash them. I prefer some chunks of banana so I don’t mash them to a puree consistency. You can keep them as mashed or not so mashed as you want.
Ripe Banana Tip
The riper the bananas (spotted brown) the sweeter the muffins will be. So put those ugly bananas to good use in these muffins. The uglier the better is my motto!
Kitchen Tools I Recommend
- I love using a large ice cream scoop or cookie scoop to cleanly and accuracy scoop the muffin batter into the muffin cups. I have this OXO Large Cookie Scoop that works perfectly!
- A good-quality muffin pan is a must when making muffins. I love this USA Brand Muffin Pan because it cooks evenly throughout.
- Use Parchment Paper Muffin Liners to help the muffins cook evenly and prevent the outsides from browning too much. They’re also non-stick and makes peeling the wrapper so easy.
More Recipes That Use Ripe Bananas
- Chocolate Chip Banana Snack Bars
- Banana Coffee Cake
- Banana Oatmeal Cookies
- Best Chocolate Banana Bread
Banana Chocolate Chip Muffins
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1½ cups mashed banana (about 3 ripe bananas)
- 1/2 cup light brown sugar
- 1/2 cup canola oil
- 1½ teaspoons vanilla extract
- 1 cup chocolate chips (milk, semi-sweet, dark)
- Preheat the oven to 425℉. Line a 12-cup muffin pan with muffin/cupcake liners.
- In a small bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Whisk together until combined.1½ cups all-purpose flour, 1½ teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In a separate larger mixing bowl, add the eggs, mashed banana, brown sugar, oil, and vanilla extract. Whisk together until well combined and everything is incorporated.2 large eggs, 1½ cups mashed banana, 1/2 cup light brown sugar, 1/2 cup canola oil, 1½ teaspoons vanilla extract
- Add the dry ingredients into the wet ingredient mixture and use a spatula to gently mix just until no flour pockets or streaks remain in the batter.
- Stir in the chocolate chips. * If wanted, reserve a handful of chocolate chips to press onto the tops of the muffins before baking.1 cup chocolate chips
- Divide the muffin batter between the 12 muffin cups. They will be almost full to the top.
- Bake the muffins for 5 minutes. Without opening the oven, reduce the oven temperature to 350℉ and bake for an additional 8-12 minutes. * A toothpick inserted into the center should come out clean. The tops of the muffins should also look cooked and not have wet/shiny batter on top still. You can also gently press the top of the muffin and it should spring back when fully cooked.
- Let the muffins cool in the warm pan for 10 minutes before removing them to a cooling rack to cool completely.