Chocolate Chip Banana Bread Muffins

You know, every time I make my Chocolate Chip Banana Bread Muffins, something funny happens. It never goes perfectly, and that’s kinda the best part Once, I dropped half the bag of chocolate chips on the floor, and my dog thought it was snack time and Another time I forgot the baking soda until I’d already poured the batter into the muffin cups and I had to scoop it all back out again But even with those little oops moments, the muffins came out soft and sweet, smelling like home.

I’ve been baking these Chocolate Chip Banana Bread Muffins for years, and honestly, they’ve seen me through everything. Rainy days when the kids were grumpy and we needed a warm treat. Lazy Sundays when I just wanted something simple with my coffee. Or those mornings when I found three bananas turning brown on the counter and thought, “Well, guess it’s muffin day.” It always starts the same way: me mashing bananas with a fork while my daughter sneaks chocolate chips from the bowl. We laugh, we spill a little flour, and the kitchen smells like love and sugar.

The first time I made these Chocolate Chip Banana Bread Muffins, I burned them. Yep, black on top and mushy in the middle. I almost gave up. But my son said, “They still taste good, Mom,” and that’s when I decided baking isn’t about being perfect, it’s about sharing something warm and happy. Now every time I make them, I think of that. Even when the oven timer goes off too early or the muffins come out lopsided, they still taste like family. They still make everyone smile.

And let’s be real, these muffins go with everything. I’ve eaten them with a spoonful of peanut butter, and that combo is magic. Try one with a glass of cold milk, oh, that’s the classic way. Sometimes I crumble one over vanilla ice cream (I know, I know, but it’s so good). They’re lovely with a warm cup of cocoa, or with a slice of fresh banana on top if you want to be fancy I’ve even served them with my homemade S’mores Cookie Bars, and one time I spread Nutella on a warm muffin, best decision ever And if you want a full breakfast, they’re amazing next to scrambled eggs and a little yogurt with berries. Honestly, they just make everything better, like tiny bites of comfort you can eat anytime.

Ingredients

• 3 ripe bananas (the ones with brown spots are perfect!)
• 1/3 cup melted butter (unsalted is best)
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup mini chocolate chips (or more if you love chocolate!)
• 1 tablespoon milk (optional, for extra moist muffins)

Ingredients notes

• Bananas: The riper they are, the sweeter your muffins will taste. Bananas with brown spots are the best because they mash easily and add natural sweetness.
• Butter: Melted butter makes the muffins soft and gives them a rich flavor. You can also use oil if you prefer, but butter adds a lovely taste.
• Sugars: Using both white and brown sugar gives a mix of sweetness and a little caramel flavor. Brown sugar also makes the muffins moister.
• Egg: The egg helps the muffins hold together and gives them a fluffy texture.
• Vanilla extract: Adds a cozy, sweet smell and flavor that makes the muffins extra yummy.
• Baking soda: This makes the muffins rise and become soft and puffy.
• Salt: Just a little bit helps the sweet flavors shine brighter.
• Flour: All-purpose flour gives the muffins structure so they don’t fall apart.
• Chocolate chips: The best part! Mini chocolate chips spread evenly in every bite.
• Milk: Only add if your batter feels too thick. It helps make the muffins smooth and moist.

How to make Chocolate Chip Banana Bread Muffins ?

Step 1: Prepare your baking tools

Start by getting your muffin pan ready. You can use paper liners to make it easy to take the muffins out later. If you don’t have liners, grease the pan with a little butter or oil. Preheat your oven to 350°F (180°C) so it’s nice and warm when your batter is ready. This step is like turning on the oven’s “wake-up” mode so it can bake perfectly.

Step 2: Mash the bananas

Peel your 3 ripe bananas and put them in a big bowl. Use a fork or potato masher to squish them until they look smooth and creamy, but it’s okay if there are a few small chunks. The bananas are the heart of the recipe, so mash them with love. You’ll smell their sweet fruity scent filling the kitchen already!

Step 3: Add the wet ingredients

To your mashed bananas, pour in the 1/3 cup melted butter. Stir gently until everything looks well mixed. Then, add your 1/2 cup white sugar, 1/4 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract. Stir until all the ingredients become one smooth, shiny mix. This is your wet mixture — the base that gives your muffins their flavor and moisture.

Step 4: Mix the dry ingredients

In another bowl, mix together 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups all-purpose flour. Stir gently with a spoon until everything is evenly blended. Mixing them separately helps the baking soda spread out evenly in the muffins so they rise nicely.

Step 5: Combine wet and dry mixtures

Now it’s time for magic! Slowly pour your dry mixture into your wet banana mixture. Stir everything together carefully with a wooden spoon or spatula. Don’t mix too much — just enough to make sure there’s no dry flour left. The batter should look thick and smooth but not runny. If it’s too thick, add 1 tablespoon of milk to help.

Step 6: Add the chocolate chips

Time for the fun part — the chocolate chips! Pour in 1/2 cup mini chocolate chips and gently fold them into the batter. Try not to overmix because you want the chocolate to stay in little pockets, ready to melt in your mouth when baked. You can add a few extra chips on top of each muffin before baking for a nice chocolatey look.

Step 7: Fill the muffin pan

Scoop the batter into the muffin cups using a spoon or ice cream scoop. Fill each cup about 3/4 full so they have room to rise. This makes sure your muffins will be nice and fluffy, not overflowing.

Step 8: Bake the muffins

Put the muffin pan into your preheated oven and bake for about 18 to 22 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick poked in the center comes out clean (or with just a little chocolate on it). The smell of banana and chocolate will make your kitchen feel like a bakery!

Step 9: Cool and enjoy

Take the muffins out of the oven carefully and let them cool for about 5 minutes in the pan. Then, move them onto a wire rack to cool completely. Once cool, enjoy your Chocolate Chip Banana Bread Muffins! They taste amazing when still a little warm and the chocolate is gooey.

Kitchen equipment you need

• Muffin pan
• Paper muffin liners (optional)
• Two mixing bowls (one for wet, one for dry ingredients)
• Fork or potato masher
• Wooden spoon or spatula
• Measuring cups and spoons
• Whisk
• Ice cream scoop or spoon for batter
• Wire rack for cooling
• Oven

Storage options

You can store your banana bread muffins in different ways to keep them fresh. Once the muffins have cooled completely, put them in an airtight container. They stay soft and tasty for up to 3 days at room temperature. If you want them to last longer, put them in the fridge for up to 1 week. To reheat, just warm them for a few seconds in the microwave, and they’ll taste freshly baked again. You can also freeze them! Wrap each muffin in plastic wrap, then place them all in a freezer bag. They’ll stay good for up to 3 months. When you’re ready to eat, just take one out, unwrap it, and microwave it for about 30 seconds.

variations

• Peanut Butter Chocolate Chip Banana Muffins: Add 1/4 cup of creamy peanut butter to the wet ingredients for a sweet and nutty twist. Banana and peanut butter make a delicious pair!
• Nutty Banana Muffins: Stir in 1/2 cup of chopped walnuts or pecans with the chocolate chips for some crunch in every bite.
• Blueberry Banana Muffins: Swap the chocolate chips for 1/2 cup of fresh or frozen blueberries for a fruity and juicy flavor.
• Double Chocolate Banana Muffins: Add 2 tablespoons of cocoa powder to the flour and use chocolate chips for a rich, chocolate-lover’s dream.
• Oatmeal Banana Muffins: Mix in 1/4 cup of rolled oats for a chewy, hearty texture that’s perfect for breakfast.

FAQs

What is this recipe made of?

This recipe is made from ripe bananas, flour, butter, sugar, egg, and chocolate chips. All these simple ingredients work together to make soft, sweet, and chocolatey muffins.

What does it taste like?

It tastes like a cozy mix of banana bread and chocolate cake. The banana gives it a sweet fruity flavor, and the chocolate chips melt into little pockets of gooey goodness.

How long do these muffins stay fresh?

They stay fresh for about 3 days if you keep them in a closed container at room temperature, or up to a week in the fridge.

Can I make this without chocolate chips?

Yes! You can skip the chocolate chips or replace them with nuts, berries, or even a swirl of peanut butter.

Can I use frozen bananas?

Yes, just thaw them first and drain any extra liquid. Frozen bananas work just as well as fresh ripe ones.

Why are my muffins dry?

You may have baked them too long or used too much flour. Next time, check them a few minutes earlier or add a little milk to keep them moist.

Can I turn this recipe into banana bread?

Absolutely! Just pour the batter into a loaf pan and bake it for about 50–60 minutes instead of making muffins.

How do I know when they’re done?

Stick a toothpick in the middle of one muffin — if it comes out clean or with a tiny bit of melted chocolate, they’re ready!

Chocolate Chip Banana Bread Muffins

Recipe by LaylaCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

190

kcal

Total time

30

minutes

Soft, fluffy, and packed with chocolate chips, these Chocolate Chip Banana Bread Muffins are the perfect way to use ripe bananas. They’re easy to make, super tasty, and perfect for breakfast, snacks, or dessert.

Ingredients

• 3 ripe bananas (the ones with brown spots are perfect!)

• 1/3 cup melted butter (unsalted is best)

• 1/2 cup white sugar

• 1/4 cup brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 cups all-purpose flour

• 1/2 cup mini chocolate chips (or more if you love chocolate!)

• 1 tablespoon milk (optional, for extra moist muffins)

Directions

• Start by getting your muffin pan ready. You can use paper liners to make it easy to take the muffins out later. If you don’t have liners, grease the pan with a little butter or oil. Preheat your oven to 350°F (180°C) so it’s nice and warm when your batter is ready. This step is like turning on the oven’s “wake-up” mode so it can bake perfectly.
• Peel your 3 ripe bananas and put them in a big bowl. Use a fork or potato masher to squish them until they look smooth and creamy, but it’s okay if there are a few small chunks. The bananas are the heart of the recipe, so mash them with love. You’ll smell their sweet fruity scent filling the kitchen already!
• To your mashed bananas, pour in the 1/3 cup melted butter. Stir gently until everything looks well mixed. Then, add your 1/2 cup white sugar, 1/4 cup brown sugar, 1 large egg, and 1 teaspoon vanilla extract. Stir until all the ingredients become one smooth, shiny mix. This is your wet mixture — the base that gives your muffins their flavor and moisture.
• In another bowl, mix together 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 cups all-purpose flour. Stir gently with a spoon until everything is evenly blended. Mixing them separately helps the baking soda spread out evenly in the muffins so they rise nicely.
• Now it’s time for magic! Slowly pour your dry mixture into your wet banana mixture. Stir everything together carefully with a wooden spoon or spatula. Don’t mix too much — just enough to make sure there’s no dry flour left. The batter should look thick and smooth but not runny. If it’s too thick, add 1 tablespoon of milk to help.
• Time for the fun part — the chocolate chips! Pour in 1/2 cup mini chocolate chips and gently fold them into the batter. Try not to overmix because you want the chocolate to stay in little pockets, ready to melt in your mouth when baked. You can add a few extra chips on top of each muffin before baking for a nice chocolatey look.
• Scoop the batter into the muffin cups using a spoon or ice cream scoop. Fill each cup about 3/4 full so they have room to rise. This makes sure your muffins will be nice and fluffy, not overflowing.
• Put the muffin pan into your preheated oven and bake for about 18 to 22 minutes. You’ll know they’re done when the tops turn golden brown and a toothpick poked in the center comes out clean (or with just a little chocolate on it). The smell of banana and chocolate will make your kitchen feel like a bakery!
• Take the muffins out of the oven carefully and let them cool for about 5 minutes in the pan. Then, move them onto a wire rack to cool completely. Once cool, enjoy your Chocolate Chip Banana Bread Muffins! They taste amazing when still a little warm and the chocolate is gooey.