Banana Chocolate Chip Muffins

Sharing is caring!

If you’re looking for the perfect combination of sweet bananas and rich chocolate, these Banana Chocolate Chip Muffins are about to become your new favorite treat! They are incredibly moist, packed with melty chocolate chips, and topped with crunchy walnuts for the ultimate flavor and texture combination. Whether you’re making them for breakfast, dessert, or an afternoon snack, these muffins are always a hit!

With just a handful of pantry ingredients, this recipe is quick, easy, and beginner-friendly. The result? A batch of bakery-style muffins that are soft, fluffy, and loaded with banana goodness. Plus, they make a great way to use up overripe bananas!

Why You’ll Love These Banana Chocolate Chip Muffins

1. Super Moist & Fluffy – Thanks to ripe bananas and melted butter, these muffins have the perfect texture.
2. Rich Chocolate Flavor – Every bite is packed with semi-sweet chocolate chips.
3. Easy to Make – Simple one-bowl mixing method makes this recipe a breeze!
4. Great for Breakfast or Dessert – Enjoy them fresh out of the oven or as a sweet snack.
5. Perfect Way to Use Overripe Bananas – The riper the bananas, the better the flavor.
6. Nutty Crunch – Walnuts add an extra layer of texture and flavor.
7. Freezer-Friendly – Make a big batch and freeze them for later!
8. Minimal Ingredients – You likely have everything in your pantry already.
9. Customizable – Swap walnuts for pecans, add a cinnamon twist, or make them gluten-free.
10. Better Than Store-Bought – Freshly baked muffins always taste better, healthier, and more satisfying!

Ingredients You’ll Need

Wet Ingredients:

• 3/4 cup unsalted butter (melted)
• 1/4 cup granulated sugar
• 1/2 cup golden brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 4 ripe bananas (mashed)

Dry Ingredients:

• 1 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Mix-Ins:

• 1 cup semisweet chocolate chips
• 1 cup walnuts (chopped)

Step-by-Step Instructions

Step 1: Preheat & Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with cupcake liners or lightly grease with nonstick spray.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, combine granulated sugar, brown sugar, and melted butter.
2. Use an electric hand mixer and beat on medium-low speed for 1 minute.
3. Add vanilla extract and eggs, then mix again until combined.
4. Mash the bananas separately and then fold them into the mixture.

Step 3: Add the Dry Ingredients

1. Sift together flour, baking soda, and salt.
2. Slowly mix the dry ingredients into the wet ingredients until just combined.

Step 4: Fold in the Chocolate & Nuts

1. Gently fold in chocolate chips and chopped walnuts using a spatula.
2. Do not overmix – this helps keep the muffins light and fluffy!

Step 5: Fill the Muffin Tin & Bake

1. Fill each muffin liner to the top with batter.
2. Sprinkle extra chocolate chips on top for a bakery-style look.
3. Bake at 350°F for 20-24 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy

1. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
2. Enjoy warm or store for later!

Pro Tips for the Best Banana Chocolate Chip Muffins

1. Use Overripe Bananas

The more overripe the bananas, the sweeter and more flavorful your muffins will be. If your bananas aren’t ripe yet, bake them in a 350°F oven for 15 minutes.

2. Don’t Overmix

Overmixing can make your muffins dense instead of fluffy. Stir just until the ingredients are combined.

3. Use Room Temperature Eggs

This helps create a smooth, well-mixed batter for even baking.

4. Add a Crunchy Topping

For extra texture, sprinkle a mixture of chopped walnuts and turbinado sugar on top before baking.

5. Store Properly for Freshness

• Room Temperature: Store in an airtight container for 3-4 days.
• Refrigerator: Keeps fresh for up to a week.
• Freezer: Wrap individually and freeze for up to 3 months.

Variations & Add-Ins

1. Make Them Gluten-Free

Swap all-purpose flour for gluten-free baking flour.

2. Add a Cinnamon Twist

Mix in 1 tsp ground cinnamon for a warm, spiced flavor.

3. Double the Chocolate

Use milk chocolate chips instead of semi-sweet for a richer taste.

4. Swap Walnuts for Pecans

For a different nutty crunch, try pecans instead of walnuts.

5. Healthier Version

Use coconut oil instead of butter and maple syrup instead of sugar.

FAQs About Banana Chocolate Chip Muffins

Q: Can I make mini muffins instead of regular-sized muffins?

Yes! Bake at 350°F for 12-14 minutes until golden.

Q: How do I keep the chocolate chips from sinking?

Toss them in a little flour before folding into the batter.

Q: Can I freeze these muffins?

Absolutely! Let them cool completely, wrap individually, and freeze for up to 3 months.

Q: What’s the best way to reheat them?

Warm in the microwave for 15-20 seconds or in a toaster oven at 300°F for 5 minutes.

Final Thoughts on Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are soft, moist, and bursting with banana flavor and melty chocolate. Whether you enjoy them fresh out of the oven or as a grab-and-go breakfast, they’re guaranteed to be a hit!

Make a batch today, and don’t forget to share them with family and friends. Save this recipe and let me know how they turned out!

Print