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Close-up of chocolate chip banana muffin split open showing soft golden crumb and melted chocolate chips inside

Chocolate Chip Banana Muffins

Authoreatwithmellow@gmail.com
Soft, golden and naturally sweet — these chocolate chip banana muffins come together in one bowl with no mixer needed. Ripe bananas, melty chocolate chips and a tender crumb that makes them disappear fast.
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Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Calories215 kcal

Equipment

  • 12-cup standard muffin tin
  • Large mixing bowl
  • Fork or potato masher
  • Rubber spatula
  • Wire cooling rack
  • Parchment paper muffin liners

Ingredients  

WET INGREDIENTS

  • 3 medium ripe bananas 300g / ~1¼ cups mashed
  • ⅓ cup 75g unsalted butter, melted and cooled
  • ⅓ cup 65g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract

DRY INGREDIENTS

  • 1 ¾ cups 220g all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt

MIX-INS & TOPPINGS

  • ¾ cup 130g semi-sweet chocolate chips
  • 2 tbsp semi-sweet chocolate chips for topping

Instructions 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment paper liners.
  2. Mash the bananas in a large bowl until smooth, about 1¼ cups mashed.
  3. Add melted butter, sugar, eggs and vanilla to the bowl. Whisk until just combined.
  4. Sprinkle flour, baking soda and salt over the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. Fold in ¾ cup chocolate chips with 3 to 4 gentle strokes.
  6. Divide batter evenly between the 12 liners (about ¾ full each). Top each with a few of the remaining chocolate chips.
  7. Bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
  8. Cool in the tin for 5 minutes, then transfer the muffins to a wire rack and let them cool for at least 10 minutes before serving.

Notes

Note 1 — Storage & Meal Prep: Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or freeze individually for up to 3 months. Reheat from frozen in the microwave for 30 to 40 seconds.
Note 2 — Key Substitutions: Swap butter for melted coconut oil (dairy-free). Replace ½ cup flour with rolled oats for a banana oat chocolate chip version. Add 3 tbsp peanut butter to the wet ingredients for a peanut butter variation.
Note 3 — Banana tip: The darker the banana skin, the sweeter and more flavorful your muffins will be. Do not use yellow or slightly green bananas — the flavor will be flat.