Banana Chocolate Chip Muffins
These banana muffins with chocolate chips are so easy to make. Banana Chocolate Chip Muffins are fluffy, moist, and easy to freeze.
Friends, when you stir a handful of chocolate chips into banana muffin batter, that’s where I say YES. I love the combination of bananas and chocolate! And if you love “double” chocolate then try our Double Chocolate Banana Muffins!
Banana Chocolate Chip Muffins
Soft, moist, and delicious, these Banana Chocolate Chip Muffins are the perfect way to use up ripe bananas that are sitting on the counter. Easy and delicious, and quickly devoured :)
Why we love this recipe
- It’s a family tradition (always keep chocolate chip muffins in the freezer)
- Make a great breakfast “sweet” bite, or perfect to set on a breakfast board for a weekend brunch.
- Great way to use overripe bananas (did you know you can freeze bananas?)
Ingredients for chocolate chip muffins
- Flour
- Baking powder + baking soda
- Allspice + cinnamon
- Brown sugar + white sugar
- Kosher salt
- Unsalted butter + eggs
- Bananas
- Buttermilk
- Vanilla
- Toasted pecans
- Semisweet chocolate chunks
How to make banana chocolate chips muffins
- Line a muffin tin with paper liners.
- Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and white sugar until smooth. Stir in the eggs, mashed bananas, buttermilk, and vanilla until combined. - Add the dry ingredients into the wet in two portions. Mix until just combined, then add the pecans and chocolate chips until evenly distributed.
- Portion the batter into 12 cups—gently tap the pan to release any air bubbles. Place on the center rack of the oven and bake until a toothpick inserted in the center comes out clean.
- After removing from the oven, allow muffins to cool for a few minutes before removing from the tin and transferring to a rack to cool further.
The muffins are golden brown and fluffy — and the addition of buttermilk keeps them moist for days on end. If you don’t have buttermilk in the fridge, feel free to substitute low-fat Greek yogurt or sour cream.
Tips and substitutions:
- Store in an airtight container for up to a week, or transfer to the freezer for later use.
- Substitute the buttermilk with Greek yogurt or sour cream.
- Mix up the chocolate chips to use your favorite flavor: caramel, vanilla, dark chocolate, etc.
- Add nuts if you choose: Chopped walnuts or pecans are the best!
Soft and fluffy banana muffins with chocolate chip are my fave!
ENJOY!
More recipes to try:
Pumpkin Chocolate Chip Banana Bread
Dark Chocolate Tahini Skillet Breakfast Banana Cake
Honey & Apple Gluten-Free Muffins
Chocolate Raspberry Oatmeal Muffins
Chocolate Zucchini Muffins Recipe
Kristi’s Buttermilk Raisin Bran Muffins
Get the Recipe:
Banana Chocolate Chip Muffins
Ingredients
- 1 ⅔ c all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp allspice
- 1 tsp cinnamon
- ¼ c brown sugar
- ⅓ c white sugar
- 1 tsp kosher salt
- ½ c unsalted butter, melted and cooled 5 min
- 2 eggs, room temperature
- 2 bananas, very ripe (1 1/2 c)
- ⅓ c buttermilk, room temperature
- 1 Tbsp vanilla
- ⅔ c pecans, toasted, chopped (optional)
- 1 c semisweet chocolate chips, or chocolate chunks
Instructions
- Line a muffin tin with paper liners. Preheat oven to 375 degrees.
- Sift together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, and white sugar until smooth. Stir in the eggs, mashed bananas, buttermilk, and vanilla until combined.
- Add the dry ingredients into the wet in two portions. Mix until just combined, then add the pecans and chocolate chips until evenly distributed.
- Portion the batter into 12 cups—gently tap the pan to release any air bubbles. Place on the center rack of the oven and bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- After removing from the oven, allow muffins to cool for a few minutes before removing from the tin and transferring to a rack to cool further. Store in an airtight container for up to a week, or transfer to the freezer for later use.
Notes
- Use jumbo-sized muffin tins to make 12 large-sized muffins!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
These muffins look sooo good! I can’t wait to try them.