Waking up to the smell of ripe bananas and melting chocolate is one of those little moments that feels like a soft, warm hug. I remember one morning when I decided to bake these muffins, even though the kitchen was a bit messier than usual—flour dusted on the counter, a few chocolate chips scattered around, and me trying to keep the puppy from sneaking a taste. Somewhere between stirring the batter and preheating the oven, I realized how that sweet, cozy aroma made it feel like the day had already started right. The muffins came out golden and tender, with little pockets of chocolate that weren’t perfectly distributed because I was distracted—but honestly, that imperfection made them even better.
They’re not fancy, and that’s kind of the point. These banana chocolate chip muffins are straightforward, with a texture that’s moist without being dense, offering a quick comfort whenever you need it. Whether you’re making them for a rushed weekday breakfast or a slow weekend snack, they fit in with any moment that calls for a little sweetness and warmth.
- Naturally moist thanks to ripe bananas, giving a gentle sweetness without overdoing it.
- Chocolate chips add just enough indulgence, melting in little bursts.
- Simple ingredients come together quickly—no complicated steps or special equipment.
- It’s simple—and that’s kind of the point. These muffins aren’t trying to be gourmet, just reliably good.
- Perfect for mornings when you want a small treat but don’t want to wait forever.
If you’re feeling unsure about baking muffins at home, this recipe is forgiving and flexible. You don’t need fancy tools or a lot of experience. Plus, these muffins store well for a couple of days if you don’t devour them all at once—which is something I usually fail at.
PrintBanana Chocolate Chip Muffins
Deliciously moist banana chocolate chip muffins made with ripe bananas and semi-sweet chocolate chips. Perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup granulated sugar
1 large egg, beaten
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large bowl, combine the mashed bananas, granulated sugar, beaten egg, melted unsalted butter, and vanilla extract. Stir until well blended.
Add the dry ingredients to the banana mixture and stir just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips evenly into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.
Don’t worry about having the perfect muffin tin or precise measurements—this recipe works well with everyday kitchen gear. They’re great served with a slather of butter or a drizzle of honey, and I’ve sometimes added a handful of chopped walnuts or swapped in dark chocolate chips when that’s what I had on hand. There’s a sort of charm to the slight variations you might try, even if they don’t always turn out exactly as planned.
Feel free to experiment with a sprinkle of cinnamon or a dash of nutmeg if you’re into that cozy-spice vibe. Sometimes I toss in a few oats for texture, though I haven’t tested all these tweaks extensively—more like happy accidents in the kitchen.
FAQ
Can I use frozen bananas? Yes, just thaw and mash them well. They might be extra juicy, so keep an eye on the batter consistency.
How do I keep muffins moist? Don’t overmix the batter. It’s okay if it looks a bit lumpy—that helps keep them tender.
Can I substitute the chocolate chips? You can try white chocolate, but it will change the flavor quite a bit.
What’s the best way to store leftovers? Store in an airtight container at room temperature for a few days or freeze for longer.
Go ahead and scroll back up to save this recipe—you’ll want to have it on hand when those banana-ripening moments sneak up suddenly. Baking these muffins is like pressing pause on the busy day, even if just for a few bites.