Banana Chocolate Chip Muffins are warm and comforting, with all the flavors of your favorite banana bread in a convenient muffin form! Made with ripe bananas and packed with chocolate chips, they are the perfect breakfast, snack or dessert!
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The Best Banana Chocolate Chip Muffins REcipe
Banana chocolate chip muffins are a delicious take on the classic banana bread, with all the sweet banana flavors along with chocolate chunks in an individual muffin form! Whether it is for breakfast, snack, or dessert, these muffins are sure to leave you satisfied!
Use up all of your ripe bananas and whip up a double batch to freeze for later. The whole family will absolutely love these homemade muffins and they will quickly become one of your go-to recipes!
Ingredients NEeded
- Flour: All-purpose flour works great here. If you need to make gluten-free banana chocolate chip muffins, use a replacement flour that has a 1 to 1 ratio!
- Baking Powder: To help the muffins get fluffy in the oven.
- Cornstarch: Cornstarch makes the muffins softer and more tender!
- Salt: A little bit of salt is needed to balance the flavors.
- Bananas: The more ripe, the better!
- Butter: Melted butter will be added to the batter. You can use unsalted or salted butter.
- Sugar: To sweeten things up!
- Oil: Use a neutral oil like canola oil or vegetable oil.
- Vanilla: For added flavor!
- Egg: Egg gives structure and also helps the muffins fluff up in the oven!
- Chocolate Chips: Fold in some chocolate chips for added sweetness. I used semi-sweet chocolate chips but you can just milk or dark chocolate too!
How to Make banana chocolate chip muffins
- Preheat & Prep: Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray.
- Measure Dry Ingredients: In a medium bowl, combine the flour, baking powder, cornstarch and salt. Set aside.
- Mash Bananas: Add the bananas to a large bowl and mash with the back of a fork.
- Combine Wet Ingredients: Add in the melted butter, sugar, oil, vanilla and egg. Stir to combine.
- Add Dry Ingredients: Add the dry ingredients to the wet ingredients and fold just until combined. It’s ok if there are still streaks of flour. Stir in the chocolate chips.
- Divide & Bake: Divide the muffin batter between the muffin tin. Sprinkle with sugar on top. Bake for 18-22 minutes or until the tops look golden brown and set.
- Cook & Serve: Allow them to cool in the muffin tin for 10 minutes then remove and cool completely on a wire rack. Serve and enjoy!
Tips for Success
- The riper the banana, the better! You want to use the bananas that have sat on your counter a little too long. They are sweeter and softer, and therefore work great in these muffins!
- You can use frozen bananas, but let them thaw first and then drain off the excess moisture that they released before mashing them and using them in this banana chocolate chip muffins recipe.
- Add nuts! Some people love to add nuts into their banana bread or banana muffin recipes. If you like nuts, you can definitely add some chopped walnuts here!
Storage Instructions
These muffins will stay fresh in an airtight container at room temperature for a few days, but they will last up to 1 week in the fridge!
If you prefer, you can freeze the cooled muffins in a freezer-safe bag or container for up to 3 months! Thaw them overnight in the refrigerator and then pop in the microwave to warm up if desired.
Frequently Asked Questions
How do I know when the muffins are done cooking?
You can tell that the muffins are done cooking when they have risen and turned golden brown on the top. However, if you are unsure if your muffins are done cooking, you can stick a toothpick into the middle to check the doneness. If the toothpick comes out dry with a few moist crumbs, then the muffins are ready!
What is the secret to moist muffins?
In order to have perfectly moist, tender muffins, make sure that you do not over mix the batter! Muffin batter, especially once the flour is added, should be gently folded until combined. In addition, the cornstarch in this banana muffins recipe helps with the distribution of moisture and therefore keeps the muffins nice and tender.
More Muffin Recipes to Try
- Morning Glory Muffins
- Chocolate Chip Muffins
- Zucchini Muffins
- Chocolate Banana Muffins
- Blueberry Streusel Muffins
Banana Chocolate Chip Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp cornstarch
- 1/2 tsp salt
- 3 bananas, mashed
- 1/4 cup unsalted butter, melted
- 2/3 cup granulated sugar, plus more for sprinkling on top
- 1/4 cup canola oil
- 2 tsp vanilla
- 1 large egg, room temperature
- 1 cup chocolate chips
Instructions
- Preheat oven to 375 degrees. Grease a muffin tin with nonstick cooking spray.
- In a medium bowl combine the flour, baking powder, cornstarch and salt, set aside.
- Add the bananas to a large bowl and mash with the back of a fork.Add in the melted butter, sugar, oil, vanilla and egg. Stir to combine.
- Add the dry ingredients to the wet ingredients and fold just until combined. It's ok if there are still streaks of flour.Stir in the chocolate chips.
- Divide the muffin batter between the muffin tin. Sprinkle with sugar on top. Bake for 18-22 minutes or until the tops look golden brown and set.
- Allow them to cool in the muffin tin for 10 minutes then remove and cool completely on a wire rack.
Nutrition Information
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