These chocolate chip banana muffins are adapted from a classic banana muffin recipe. They’re studded with chocolate chips, come together quickly without a mixer, and include a how-to video.
The BEST Banana Chocolate Chip Muffins
These chocolate chip banana muffins build on a favorite banana muffin base, adding rich chocolate for a flavorful, moist treat. They’re tender inside with tall, bakery-style tops and take only minutes to prepare—ideal for a quick breakfast or snack.
What makes this recipe great
- Uses a brief high-heat start followed by a lower temperature to encourage tall muffin tops and soft interiors.
- Adapted from a reliable banana muffin formula and scaled to yield a dozen muffins.
- Only about 10 minutes of prep with no mixer required.
- Optional finishing touches like extra chocolate chips and a sprinkle of granulated sugar create a pretty, slightly crunchy top.
Ripe bananas add natural sweetness and moisture, so use very ripe fruit for the best flavor and texture.
What You Need
This version swaps in a few ingredients to boost flavor and texture. Key points to note:
- Bananas: Use overripe bananas (very brown or spotted) for maximum sweetness and moisture. Measure after mashing for accuracy if desired.
- Sugars: A mix of granulated and light brown sugar adds depth. Sprinkle extra granulated or coarse sugar on top before baking for a slight crunch.
- Buttermilk: Provides tenderness and tang. Use real buttermilk if you can; a simple substitute will work in a pinch.
- Chocolate chips: Semisweet is recommended, but milk chocolate or your preferred variety will work. Reserve a few chips for the tops to make the muffins look bakery-style.
Fun fact: baking with bananas became widespread in the U.S. during the early 20th century when bananas became more available. Their natural sweetness and moisture made them ideal for quick breads and muffins.
This overview explains the main ingredients and why they’re used. The full recipe and steps follow below.
How to Make Chocolate Chip Banana Muffins
- Mash the bananas until mostly smooth, then stir in the melted butter and both sugars.
- Mix in the buttermilk, egg, and vanilla until combined.
- Whisk the dry ingredients (flour, baking powder, baking soda, and salt) in a separate bowl.
- Fold the dry ingredients into the wet just until about half combined, then add the chocolate chips.
Tip: Avoid over-mixing after adding flour. Stir until there are no large pockets of dry flour left; overworking the batter makes muffins dense. Don’t use a mixer.
- Fold in the chocolate chips gently so they’re evenly distributed without overworking the batter.
- Divide the batter evenly among a 12-cup lined muffin tin—an ice cream scoop helps make uniform muffins.
- Top and bake: Add a few extra chocolate chips and a sprinkle of granulated sugar if you like. Bake at 425°F (220°C) for 8 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake 7–8 minutes more until done.
- Cool briefly in the pan for 5–10 minutes, then transfer to a cooling rack to finish cooling. Removing them soon after baking helps avoid soggy liners.
Tip: A toothpick that comes out with a few moist crumbs (not wet batter) means the muffins are moist and perfectly baked.
Frequently Asked Questions
Cool completely, then store in a freezer-safe bag or container for up to 3 months. Thaw at room temperature or in the refrigerator.
A gluten-free 1:1 baking flour likely works here, though results can vary with different blends. If you try it, adjust as needed for moisture and texture.
This batter is designed for muffins. For a loaf-style banana bread, use a recipe developed for that format, which adjusts the proportions and bake time accordingly.
I’d love to hear how these compare to classic banana muffins if you give them a try. Enjoy!
Let’s bake together! Follow the written recipe and video below for step-by-step guidance. If you try this recipe, tag the creator on social channels.
Chocolate Chip Banana Muffins
Equipment
- Muffin tin
- Mixing bowls
Ingredients
- 1 cup (250 g) mashed overripe bananas (about 2 large)
- 1/3 cup (75 g) unsalted butter, melted and cooled
- 1/3 cup (66 g) granulated sugar
- 1/3 cup (66 g) light brown sugar, firmly packed
- 3 Tablespoons buttermilk
- 1 large egg, lightly beaten
- 2 teaspoons vanilla extract
- 1 1/3 cups (167 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup (170 g) chocolate chips, plus extra for topping
- Granulated sugar for topping (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a 12-cup muffin tin.
- In a large bowl, combine mashed bananas, melted butter, granulated sugar, and brown sugar; stir until smooth.
- Add buttermilk, egg, and vanilla; stir until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until about 50% combined.
- Add chocolate chips and fold gently until evenly distributed, taking care not to over-mix.
- Divide batter evenly among the muffin cups. Top with extra chocolate chips and a sprinkle of granulated sugar if desired.
- Bake on the center rack at 425°F (220°C) for 8 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake another 7–8 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan 5–10 minutes, then transfer to a rack to cool completely.
Notes
Chocolate chips
Use semisweet or milk chocolate chips—whichever you prefer.
Storing/Freezing
Store in an airtight container at room temperature up to 4 days. Wrap individually and freeze up to 3 months.
Nutrition
Nutrition information is an approximation.
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