Is there such a thing as a perfect banana chocolate chip muffin recipe out there? The answer, my friends, is a hearty, “Yes!” And you’re about to witness it for yourself!
For years (and I do mean years) I’ve been looking for an easy banana muffin recipe that ticked all the boxes. I can’t tell you how many bananas I’ve wasted on not-quite-right versions. Some were okay. Many, like my Caramel Banana Cake recipe, are terrific in cake form, but probably not quite right for a muffin.
But when it came to a luscious banana muffin I was hard-pressed to find exactly the right one.
I can honestly say I’ve found “the one.” (Haha. I might have to propose!)
The perfect banana chocolate muffins
Maybe it’s the combination of semi-sweet and milk chocolate chips. Maybe it has more to do with the fact that I added four whole (ripe/soft) bananas. I honestly don’t know. I just know that finally. . .finally! I’ve found the right recipe, one I’m happy to share.
This is such a simple process that I can’t believe it eluded me for so long! Hey, it’s always the simple things that cause us the most grief, right?
Let me start by sharing the ingredients. Here’s what you’ll need to make my banana chocolate chip muffins.
You only need a few things and you probably have them in your pantry and refrigerator right now! Here’s what I used:
- salted butter, room temperature
- granulated sugar
- large egg
- vanilla extract
- mashed bananas
- baking soda
- all-purpose flour
- milk chocolate chips
- semi-sweet chocolate chips
How to Make Easy Banana Chocolate Chip Muffins
These muffins were so easy to make! I opted to use my stand mixer (call me a creature of habit) but you could definitely mix yours by hand or with a hand mixer. Here’s how you make these muffins:
First, start by creaming your butter. Then add your bananas and mix until mashed.
Next, add your sugar, vanilla, and eggs. Mix well!
After that: In a separate bowl whisk together flour and baking soda.
Slowly incorporate flour mixture into batter. You can put your chocolate chips into the flour mixture. (Chips don’t sink to the bottom of the muffin when they’re dusted in flour.)
Finally, add the chips and dry ingredients to your recipe
Mix until incorporated. (Be careful not to over mix.)
It’s time to scoop into cupcake liners in your muffin tins. This is a yummy, thick batter, thanks to the addition of the softened butter. Talk about luscious!
Bake at 375 for 18 minutes. Remove and cool.
You’re going to be so surprised at how chocolaty these muffins are! And the texture is almost cupcake-like, light and fluffy.
Y’all, I can’t even begin to tell you. . .
These muffins are the best!
I couldn’t believe I’d finally found exactly the right recipe, the one I’d been searching for all of this time. (Where’s an engagement ring when I need it?!)
I’m so incredibly happy (and a little nervous, because this discovery is going to make my diet a lot harder)! These are very hard to resist.
I grabbed a glass of milk and downed a muffin while it was still warm. Honestly? I wanted to swoon. Tears sprang to my eyes. That’s how much it meant to me to finally find the recipe I’d been looking for.
I think you’re going to enjoy these, too, especially if you’re a chocolate fan.
How to store banana chocolate chip muffins:
Once these muffins have cooled completely, you can put them in an airtight container and keep them for 3-4 days. There’s no need to refrigerate. In fact, refrigeration will probably dry them out. You can freeze them in an airtight container for a month or more.
Variations to my muffin mix:
- Brown sugar: Substitute brown sugar for the white/granulated sugar. You might consider putting a few grains of uncooked rice under your cupcake liners to absorb the additional moisture from the sugar.
- White chocolate chips: The addition of a mild white chocolate will completely change the flavor profile of the muffin. Yum.
- Craisins. Throw in craisins in place of the chocolate chips. The tartness of the craisins will be a lovely balance against the sweetness of the banana.
- Walnuts or pecans. Do I need to say more? You can skip the chocolate and load up the muffins with nuts or simply add half a cup of chopped nuts to the mix with the chips still in there.
- Coconut. Bananas and coconut? Yes, please! Skip the chocolate and stir in a cup of coconut.
- Pineapple. While you’re at it, add some crushed, drained pineapple with that coconut. (Now you’ve got a hummingbird muffin!) You’ll have to make sure it’s well drained. Any additional liquid will affect the outcome.
- Gluten-free: Substitute almond flour for the all-purpose. You might need to up your baking soda a bit.
- Whole Wheat Flour: You can always substitute whole wheat flour for the all-purpose.
Other Banana Recipes
If you liked this, you’ll love my other banana-themed creations!
Caramel Banana Cake: Warm, buttery, caramelly, sweet. . .and loaded with rich banana flavor. This Caramel Banana Cake is absolutely perfect all year ’round!
Cranberry Hummingbird Cake: This flavorful cake is reminiscent of the traditional southern favorite, in that it includes fruit and spice. But this is not your Grandma’s Hummingbird Cake, y’all.
Healthy Cinnamon Apple Muffins: These healthy muffins are packed with oats, real apple, cinnamon, and a single banana.
I can only think of one thing that might make my easy banana chocolate chip muffins better, and that would be some homemade butter! My friend Debby over at Southern Home Express just posted a recipe titled How to Make Homemade Butter. I’m swooning, just thinking about it! (This would be a yummy addition while the muffins are still warm!)
Oh, and while you’re out there browsing the web, please check out the tantalizing Full Plate Thursday offerings from Miz Helen’s Country Cottage! She was so sweet! She featured my Brown Butter Pecan cookies this week! (Thanks so much, Helen!)
Let me know your favorite banana recipes, y’all. I love trying new ideas!
- 1/2 cup (1 stick) salted butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- vanilla extract
- 4 mashed bananas
- 1 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips
Add sugar, vanilla, and bananas
Beat until incorporated.
Add egg. Continue to mix until incorporated.
In separate bowl whisk together flour and baking soda.
Slowly incorporate flour mixture into batter
Fold in chocolate chips.
Scoop into cupcake liners
Bake at 375 for 18 minutes.
Remove and cool.
Serve warm with butter or peanut butter. Yum!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 92mgCarbohydrates: 38gFiber: 2gSugar: 22gProtein: 3g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.