These Banana Chocolate Chip Muffins are the easiest way to turn ripe bananas into a cozy breakfast or grab-and-go snack. They bake up soft, fluffy, and loaded with melty chocolate chips in every bite like a bakery treat you can make at home in just 30 minutes. No fancy steps, no mixer needed, and they’re perfect for busy mornings, lunchboxes, or afternoon cravings. Plus, they freeze beautifully, so you can always have a sweet breakfast ready when you need it. If you love easy muffin recipes and banana breakfast ideas, save this one you’ll make it on repeat!
table of contents
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
Ingredients List
- 1 ½ cups (180g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup (113g) sugar
- 1 cup semi-sweet chocolate chips (plus more for topping, optional)
- 3 medium ripe bananas (or 1 cup mashed banana)
- ⅓ cup (75g) melted butter, slightly cooled
- 1 large egg
- 1 tsp (5ml) vanilla extract
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Muffin tin
- Muffin liners (or nonstick spray)
- Mixing bowls (2)
- Whisk
- Fork or potato masher (for bananas)
- Spatula
- Measuring cups & spoons
- Toothpick (for doneness)
Step-by-Step Beginner-Friendly Instructions
- Prep the oven: Preheat to 375°F (190°C). Line a muffin tin with papers. 😊
- Mix dry ingredients: In a bowl, whisk flour, baking soda, salt, and sugar until evenly combined.
- Mash bananas: In a large bowl, mash bananas until mostly smooth (a few small lumps are fine).
- Add wet ingredients: Stir in egg, melted butter, and vanilla until glossy and combined.
- Combine gently: Add dry ingredients to wet and fold just until you see a little flour left.
- Add chocolate chips: Fold in chocolate chips until evenly spread—don’t overmix! 🍫
- Fill the tin: Divide batter into 12 cups (about ¾ full). Top with extra chips if you want. ✨
- Bake: Bake 17–20 minutes until a toothpick comes out clean (a melted chip is okay).
- Cool: Let muffins cool 5 minutes in the pan, then move to a rack.
Multitask tip: While muffins bake, clean up bowls + set out a container for storage.
Pro Tips
- Best bananas: Use very ripe bananas with brown spots for maximum sweetness and easy mashing.
- Fall twist: Add ½ tsp cinnamon for warm flavor.
- Add crunch: Fold in ½ cup chopped walnuts or pecans.
- Freeze for later: Freeze in a bag up to 3 months—thaw at room temp or microwave 20–30 sec.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 muffin | 259 | 4g | 38g | 10g | 2g | 20g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Banana Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and line a muffin tin with papers.
- Whisk flour, baking soda, salt, and sugar together in a bowl. Set aside.
- Mash bananas in a large bowl. Add egg, melted butter, and vanilla; mix until combined.
- Add dry ingredients to wet and fold until almost combined.
- Fold in chocolate chips until evenly distributed (do not overmix).
- Divide batter into muffin cups and top with extra chips if desired.
- Bake 17–20 minutes, or until a toothpick comes out clean from the center.
- Cool 5 minutes in the pan, then transfer to a wire rack.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Conclusion
These Banana Chocolate Chip Muffins are fast, fluffy, and freezer-friendly—your go-to sweet breakfast or snack whenever ripe bananas show up