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A plate of chocolate chip muffins, some whole and some broken in half, revealing chunks of chocolate inside. The muffins are in yellow-striped paper liners and stacked on a light-colored plate.

Banana Chocolate Chip Muffins Recipe

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This banana chocolate chip muffins recipe is the ultimate bakery-style treat made easy at home. Ripe bananas bring natural sweetness, while generous chunks of chocolate melt into every bite. These muffins are simple, budget-friendly, and perfect for breakfast, school snacks, or sharing at brunch.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 269
Author Gina Dickson

Ingredients

  • 3 bananas ripe, mashed
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg large
  • ⅓ cup butter melted
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ½ cups chocolate chunks or chocolate chips

Instructions

Preheat the Oven

  • Preheat oven to 425°F
  • Line a muffin tin with paper liners or grease with nonstick spray.

Mix Wet Ingredients

  • In a large bowl, mash the bananas until mostly smooth.
    3 bananas
  • Stir in the brown sugar and white sugar until blended.
    ½ cup brown sugar, ¼ cup white sugar
    A white mixing bowl containing chopped banana pieces, a mound of brown sugar, and a small amount of white granulated sugar on a white surface.
  • Add the egg, melted butter, and vanilla extract. Mix until just combined.
    1 egg, ⅓ cup butter, 2 teaspoons vanilla extract

Mix Dry Ingredients

  • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon salt
    A light-colored mixing bowl filled with flour and a light blue whisk resting on top, viewed from above on a white background.

Combine Batter

  • Gently fold the dry mixture into the wet mixture. Do not overmix—stop when you no longer see streaks of flour.
    A white mixing bowl containing a light brown wet mixture and a pile of white flour, with a gray spatula resting on top, ready to mix the ingredients together.
  • Stir in the chocolate chunks or chips.
    1 ½ cups chocolate chunks
    A white mixing bowl containing cookie dough with a pile of chocolate chunks and a white spatula partially stirring the mixture.

Fill and Bake

  • Divide the batter evenly into the muffin cups, filling each about two-thirds full.
    A muffin tin with 12 sections, each lined with a gold paper cup and filled with unbaked chocolate chip cookie dough, sits on a white surface with colorful sprinkles.
  • Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F (177°C) without removing the muffins. Bake for another 15–18 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
  • Serve warm or at room temperature.

Nutrition

Serving: 1muffin | Calories: 269kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 241mg | Potassium: 271mg | Fiber: 3g | Sugar: 25g | Vitamin A: 61IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
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