How to Make the Perfect Chocolate Chip Banana Muffins
American · Easy · 30 min · 12 servings
These moist and fluffy banana muffins are studded with melty chocolate chips and are impossible for kids to resist at the breakfast table. They bake up perfectly in 20 minutes and stay soft for days making them ideal for meal prep.
Why this recipe works
This Chocolate Chip Banana Muffins recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 195 calories with 3g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 3 whole ripe bananas mashed
- 1.5 cups all-purpose flour
- 0.5 cup sugar
- 0.33 cup melted butter
- 1 teaspoon baking soda
- 0.5 cup chocolate chips
Step by step instructions
Step 1: Preheat and Mix Wet Ingredients
Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners. In a large mixing bowl, mash the ripe bananas thoroughly with a fork until nearly smooth. Add the melted butter and sugar and stir to combine.
Step 2: Add Dry Ingredients
Sprinkle the baking soda over the banana mixture and stir it in. Gradually add the flour and fold it into the wet ingredients until just combined. Do not overmix or the muffins will be dense and tough.
Step 3: Fold in Chocolate Chips and Fill
Gently fold in most of the chocolate chips, reserving a small handful to sprinkle on top. Divide the batter evenly among the 12 muffin cups filling each one about two-thirds full. Top with the remaining chocolate chips.
Step 4: Bake and Cool
Bake in the preheated oven for 18 to 20 minutes until the muffins are risen, golden on top, and a toothpick inserted into the center comes out clean. Allow them to cool in the tin for 5 minutes before transferring to a wire rack.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- all-purpose flour → white whole wheat flour adds extra nutrition with only a very slight change in texture
- butter → coconut oil or neutral vegetable oil makes the muffins dairy free and equally moist
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using underripe bananas produces muffins that are less sweet and lack the classic banana flavor kids expect
- Overfilling the muffin cups causes the batter to overflow and creates misshapen muffins that stick to the pan
Nutrition facts
Per serving: 195 calories, 3g protein, 30g carbs, 8g fat, 1g fiber.
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