Chocolate Chip Banana Muffins Recipe

Picture this: you’re snuggled on the couch with a cozy blanket and a cup of coffee, savoring warm, freshly baked chocolate chip banana muffins that taste like a hug from your kitchen. This simple, irresistible recipe is about to become your no-fail treat when you’re craving comfort and deliciousness all at once!

I love how these Chocolate Chip Banana Muffins bring together the perfect balance of sweetness and texture. With ripe bananas lending natural sweetness and chocolate chips adding a delightful richness, it’s hard to resist.

My favorite part is the use of all-purpose flour and just the right amount of baking soda for a fluffy, tender crumb. These muffins make a delightful breakfast treat or a guilt-free snack!

Chocolate Chip Banana Muffins Recipe Ingredients

• Bananas: Provide natural sweetness and moisture, rich in potassium.
• All-purpose flour: Main source of carbohydrates, gives structure.
• Chocolate chips: Add sweetness and rich chocolate flavor.
• Granulated sugar: Sweetens and maintains moisture.
• Egg: Adds protein and helps bind ingredients.
• Melted butter: Adds richness and a tender crumb.

Chocolate Chip Banana Muffins Recipe Ingredient Quantities

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 large ripe bananas, mashed
• ¾ cup granulated sugar
• 1 egg, lightly beaten
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

How to Make this Chocolate Chip Banana Muffins Recipe

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.

2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, mash the ripe bananas with a fork until smooth.

4. Add the sugar, lightly beaten egg, melted butter, and vanilla extract to the mashed bananas, stirring until well combined.

5. Gradually add the wet ingredients to the dry ingredients, mixing gently. Avoid overmixing to keep the muffins tender.

6. Fold the chocolate chips into the batter until evenly distributed.

7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

8. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

10. Enjoy your freshly baked chocolate chip banana muffins warm or at room temperature!

Chocolate Chip Banana Muffins Recipe Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners (or non-stick spray/grease)
4. Large mixing bowl
5. Medium mixing bowl
6. Whisk
7. Fork
8. Spoon or spatula
9. Measuring cups
10. Measuring spoons
11. Wire rack
12. Toothpick

FAQ

• Can I use whole wheat flour instead of all-purpose flour?: Yes, you can substitute whole wheat flour, but the texture may be slightly denser. Consider using a mix of whole wheat and all-purpose for a lighter result.
• Is there a substitute for the egg?: You can use a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a substitute.
• How can I make this recipe dairy-free?: Use a dairy-free butter alternative and check that your chocolate chips are dairy-free.
• What can I use instead of granulated sugar?: You can use coconut sugar or honey, but it may slightly alter the flavor and texture.
• Can I add nuts to this recipe?: Absolutely! Adding around ½ cup of chopped walnuts or pecans would work well.
• How should I store the muffins?: Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Are these muffins suitable for freezing?: Yes, these muffins freeze well. Just wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months.

Chocolate Chip Banana Muffins Recipe Substitutions and Variations

• 1 ½ cups all-purpose flour: You can substitute with whole wheat flour for a healthier option or use a gluten-free all-purpose blend for a gluten-free version.
• ¾ cup granulated sugar: Swap with coconut sugar or light brown sugar for a different flavor profile. For a lower sugar alternative, use a sugar substitute like stevia, keeping conversion rates in mind.
• 1 egg: Replace with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for a vegan option, or use 1/4 cup unsweetened applesauce for a slightly denser texture.
• ⅓ cup melted butter: Use an equal amount of coconut oil or a neutral vegetable oil for a dairy-free alternative.
• ¾ cup chocolate chips: Use dark chocolate chips for a richer flavor or white chocolate chips for a sweeter twist. Raisins or chopped nuts can be used for a different texture and taste.

Pro Tips

1. Banana Ripeness The riper the bananas, the better. Use bananas that are heavily speckled with brown spots or are completely brown for the sweetest flavor and best texture in your muffins.

2. Room Temperature Ingredients Ensure the egg is at room temperature before mixing. This will help the batter mix more evenly and give you a better rise.

3. Use Overripe Bananas If your bananas aren’t ripe enough, roast them in their skins on a baking sheet at 300°F (150°C) for about 15 minutes, cool, then peel and mash. This enhances the sweetness and flavor.

4. Test for Doneness If you’re unsure about the muffins being done, look for golden brown tops and check with a toothpick or skewer. When it comes out with just a few moist crumbs or clean, they’re done.

5. Variations Consider adding a pinch of cinnamon or nutmeg to the dry ingredients for a spiced version, or sprinkle a few extra chocolate chips on top before baking for a visually appealing finish.