Banana Chocolate Chip Muffins are the ultimate kid-friendly breakfast treat. Sweet, buttery, and tender with bananas, cinnamon, and melt chocolate chips.
This easy Breakfast Recipe takes Chocolate Chip Muffins and adds mashed bananas to them to make even more moist and flavorful muffins. They’re perfect for holidays or just an easy breakfast to grab on the go.
BANANA CHOCOLATE CHIP MUFFINS
The next time you have bananas that are getting a little too ripe, try mixing things up and making these Banana Chip Muffins instead of Banana Bread. Just like banana bread, these muffins come out wonderfully moist and the bananas add tons of extra sweet flavor to the batter.
This Banana Muffin recipe is sure to become a new go-to breakfast. Not only are the muffins fluffy, sweet and moist, but they’re also easy to make. The muffins are ready in just a little over 30 minutes, you can eat them all the morning you make them or store this muffin recipe for later.
Banana Muffins are an old fashioned recipe that just doesn’t get old. The melty chocolate chips throughout just make them even more addicting. They’re delicious enough you could serve them for a sweet holiday breakfast on Christmas morning, but easy enough you can make them on any weekday that the craving strikes you.
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TIPS FOR MAKING THE PERFECT BANANA CHOCOLATE CHIP MUFFINS
- Start by preheating your oven and line the muffin tin, so the muffin cups are ready when the batter is done.
- Use a fork to mash 3 overripe bananas.
- Thoroughly mix together the bananas, sugar, brown sugar, egg, butter, and vanilla extract in a large bowl.
- Slowly sift together the flour baking soda, cinnamon and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix your muffin batter at this stage. Add in the chocolate chips, but keep a handful to the side.
- Scoop the batter into the paper-lined muffin cups. Sprinkle the remaining chocolate chips over the top. That way some of the chocolate chips will show at the top of each muffin, instead of just baking in.
- Bake for 18-20 minutes. To test if the muffins are done, put a toothpick in the center of one. If it comes out without any wet batter you can take the muffins from the oven.
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VARIATIONS ON BANANA CHOCOLATE CHIP MUFFINS
- Flour: You can replace the all-purpose flour in this recipe with whole wheat flour for a slightly more healthy muffin recipe. If you want gluten-free muffins, use oat flour, almond flour, or coconut flour.
- Oil: You can replace the melted butter in this recipe with coconut oil or applesauce. Use the same measurements for coconut oil and applesauce as you would have for the butter in the recipe.
- Sweetener: If you want to change up the sweetener, try using maple syrup or coconut sugar in this recipe. If you need sugar-free banana muffins use splenda or another sugar-free substitute. You’ll also need to find sugar-free chocolate chips.
- Chocolate Chips: Instead of semi-sweet chocolate chips, you can use milk chocolate, dark chocolate, white chocolate, or a mixture of a few.
- Add-ins: Muffins are always a great recipes to add different mix-ins to. Try mixing in some blueberries, or nuts to go with the banana instead of chocolate chips.
- Mini muffins: If you want to make mini muffins, just divide the batter into a muffin tin with mini muffin cups. Reduce the baking time for mini muffins.
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HOW TO STORE BANANA CHOCOLATE CHIP MUFFINS
- Serve: After baking, you can keep Banana Muffins at room temperature for up to 2 days. Keep them in an airtight container in a dry, cool place.
- Store: You can also store Chocolate Chip Banana Muffins in the fridge for up to a week. Let them cool down, then seal them in an airtight container.
- Freeze: Muffins are good in the freezer for up to 6 months. Flash freeze them in their muffin tin for an hour, then move the muffins to a freezer bag.
- 3 ripe bananas , mashed (about 1 ⅓ cups)
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/3 cup unsalted butter , melted
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/2 cup semisweet chocolate chips
- Preheat oven to 375 degrees and line a muffin tin with muffin liners.
- In a large bowl whisk together bananas, sugar, brown sugar, egg, butter and vanilla extract until well blended.
- Sift together flour, baking soda, cinnamon and salt.
- Add the flour mixture and mini chocolate chips to the wet ingredients and whisk until just combined.
- Scoop batter into muffin tin.
- Bake for 18-20 minutes.
They turned out perfect!! The banana and chocoalte flavors went so well together. Kiddos loved them too!
So glad to hear, Eden. Thanks for coming back to let me know.
I make these all the time for my kids. They freeze really well too!
Freezing them is a great option to help them last longer.
Of course the kids loved these! Super moist and perfectly sweet.
Thanks for the 5 stars, Krissy.