Chocolate Chip Banana Muffins
These soft and moist banana muffins, studded with melty chocolate chips, are the perfect way to use up overripe bananas. A quick and easy treat that's great for breakfast or a snack.
- Prep5 min
- Cook25 min
- Total30 min
- DifficultyEasy
- Servings12
If you have overripe bananas sitting on your counter, these muffins are the answer. They're incredibly soft and moist, with just the right amount of chocolate to complement the sweet banana flavor.
This recipe comes together in just 30 minutes, making it perfect for a last-minute breakfast or a lunchbox treat. The batter is simple, and the result is a batch of golden, tender muffins that everyone will love.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Add the mashed bananas and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated.
- Fold in 3/4 cup of the chocolate chips, reserving the remaining 1/4 cup for topping.
- Divide the batter evenly among the muffin cups, then sprinkle the remaining chocolate chips over the tops.
- Bake on the center rack for 25-30 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Measure the flour correctly by spooning it into the cup and leveling it off.
- For extra flavor, add a pinch of cinnamon to the dry ingredients.
Inspired by a recipe from Natasha's Kitchen