Chocolate Chip and Banana Muffins
There’s a universal kitchen problem we all face: the bananas on the counter that have gone from perfectly yellow to deeply freckled almost overnight. You know you should use them, but the inspiration just isn’t there.
This recipe transforms those overripe bananas from a challenge into the key ingredient for the most tender, flavorful muffins you’ve ever baked. Get ready for a treat that fills your home with an incredible aroma and makes for the perfect breakfast or snack.
What You’ll Need
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 large, very ripe bananas, mashed
- ¾ cup granulated sugar
- 1 large egg, lightly beaten
- ⅓ cup melted unsalted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Pro Tips
As a chef, I’ve learned a few things that take good muffins and make them great. These small details make a significant difference.
- Don’t Overmix the Batter. Mix the wet and dry ingredients only until they are just combined. A few lumps are perfectly fine. Overmixing develops gluten and results in tough, dense muffins instead of light, tender ones.
- Use Extra Ripe Bananas. The darker the peel, the better. Bananas with heavy brown or black spots are much sweeter and have a more intense banana flavor. They also contribute more moisture, which is essential for a soft crumb.
- Rest the Batter. If you have an extra 15 minutes, let the finished batter rest on the counter before scooping it into the muffin tin. This allows the flour to hydrate fully, which can lead to a more tender muffin with a better-domed top.
- Avoid Sunken Chocolate Chips. To prevent all the chocolate chips from sinking to the bottom, toss them with a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them stay suspended.
Tools Required
- Standard 12-cup muffin tin
- Paper muffin liners
- Two large mixing bowls
- A whisk
- A rubber spatula or wooden spoon
- Measuring cups and spoons
- A fork for mashing bananas
Substitutions and Variations
This recipe is very forgiving. Feel free to make it your own with these simple swaps.
- Flour: Substitute up to half of the all-purpose flour with whole wheat flour for extra fiber. For a nuttier taste, try white whole wheat flour.
- Chocolate: Swap semi-sweet chocolate chips for milk chocolate, dark chocolate chunks, or even mini chocolate chips.
- Add-Ins: Replace half of the chocolate chips with ½ cup of chopped walnuts or pecans for a delightful crunch. A ½ teaspoon of cinnamon in the dry ingredients also adds a nice warmth.
- Butter: Melted coconut oil or any neutral vegetable oil works perfectly in place of melted butter.
Make Ahead Tips
You can prepare the dry ingredients and store them in an airtight container at room temperature for weeks.
You can also mix the batter, cover it, and store it in the refrigerator for up to 24 hours before baking. The muffins will be just as delicious.
How to Make Chocolate Chip and Banana Muffins
Step 1: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease and flour the cups.
Step 2: In a large bowl, whisk together the flour, baking soda, and salt. Set it aside.
Step 3: In a separate large bowl, mash the ripe bananas with a fork until they are mostly smooth. Whisk in the granulated sugar, beaten egg, melted butter, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula until just combined. Remember not to overmix; a few lumps are okay.
Step 5: Gently fold in the chocolate chips until they are evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the 12 prepared muffin cups. Each cup should be about two-thirds full.
Step 7: Bake for 18 to 22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition, Diets, and Pairings
Here’s how you can fit these delicious muffins into your lifestyle and meal plans.
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 220 kcal | 35g | 3g | 9g |
Ingredient Swaps for Various Diets:
| Diet | Recommended Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free baking flour blend. |
| Vegan | Use a flax egg and dairy-free chocolate chips. |
| Lower Sugar | Reduce sugar to ½ cup; use sugar-free chips. |
Meal Pairing Suggestions: These muffins are a perfect grab-and-go breakfast. They pair beautifully with a hot cup of coffee, a glass of cold milk, or a simple side of fresh fruit.
Cooking Time Efficiency: Prepare all your ingredients before starting (a technique called “mise en place”). While the muffins are baking, you can wash the bowls and utensils you’ve used, making cleanup much faster.
Leftovers and Storage
Store leftover muffins in an airtight container at room temperature. To prevent them from getting soggy, place a paper towel on the bottom of the container and another on top of the muffins.
They will stay fresh for up to 3 days. For longer storage, place them in a freezer-safe bag and freeze for up to 3 months. Reheat in the microwave for 20-30 seconds.
Frequently Asked Questions
Q1. Why did my muffins turn out dry or tough?
Ans: This is almost always caused by overmixing the batter. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A lumpy batter is the secret to a tender muffin.
Q2. Can I use frozen bananas for this recipe?
Ans: Yes, absolutely. Thaw the frozen bananas completely at room temperature. Pour off and discard any excess watery liquid that separates during thawing before you mash them.
Q3. My chocolate chips all sank to the bottom. How can I fix this?
Ans: Tossing the chocolate chips in a tablespoon of your dry flour mixture before adding them to the batter is the best way to prevent this. The light flour coating helps them grip the batter and stay suspended while baking.
Wrapping Up
This simple recipe is one of my absolute favorites for its reliability and incredible flavor. It’s the perfect way to use up those ripe bananas and create a treat the whole family will love.
I encourage you to give it a try. When you do, please come back and leave a comment below. I’d love to hear about your experience and answer any questions you might have!
