Name: Banana Chocolate Muffins - Easy Chocolate Chip Banana Bread Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 ripe bananas, mashed; 100g light brown sugar; 1 large egg; 75g melted butter; 1 tsp vanilla extract; 1 tsp baking soda; Pinch of salt; 190g plain flour; 100g chocolate chips

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Sometimes, all you need is a warm banana chocolate muffin to make a gloomy afternoon better. I’ve baked a lot of muffins, but these hit differently. Soft, just the right amount of sweet, and the banana makes them feel a little too good to be true (in a good way). Plus, chocolate? Yes, please. We’re talking one bowl, no mixer, and about 30 minutes from ‘ugh, I’m bored’ to ‘these smell incredible.’ It’s the kind of recipe that doesn’t ask much but gives back a whole lot. Perfect for when the bananas on your counter are giving you side-eye. This easy chocolate chip banana bread muffins recipe is one you’ll want on repeat. Great for kids, ideal for lazy Sundays, and impressive enough to pass off at brunch. It checks every box: quick, easy, comforting, and chocolatey. Let’s make these happen.

1) Key Takeaways
2) Easy Banana Chocolate Muffins Recipe
3) Ingredients for Banana Chocolate Muffins
4) How to Make Banana Chocolate Muffins
5) Tips for Making Banana Chocolate Muffins
6) Making Banana Chocolate Muffins Ahead of Time
7) Storing Leftover Banana Chocolate Muffins
8) Try these Breakfasts next!
9) Banana Chocolate Muffins Recipe
10) Nutrition

1) Key Takeaways

Simple one-bowl method cuts down on cleanup.
Uses ripe bananas you probably already have.
Chocolate chips make them feel indulgent but balanced.
Freezes great for grab-and-go mornings.

2) Easy Banana Chocolate Muffins Recipe

We all have those bananas that get a little too freckled and soft on the counter. You know the ones. Instead of tossing them, I toss them into this easy chocolate chip banana bread muffins recipe. I mean, what’s better than turning something that looks half-dead into a warm, sweet, chocolate-studded breakfast?

This is a no-fuss, one-bowl situation. You mash, mix, pour, and bake. That’s it. These muffins taste like a hug. Soft inside, golden on top, and just enough chocolate chips to make you want seconds. This recipe has been on repeat in my kitchen for years, especially when I want to whip up something comforting without a big production.

These muffins hit that sweet spot. They aren’t just good with your morning coffee—they work great for lunchboxes, road trips, or those random 3 PM snack attacks. Plus, this banana chocolate muffin recipe works even better with ingredients you likely already have. Let’s get into it, shall we?

3) Ingredients for Banana Chocolate Muffins

3 ripe bananas give this muffin its natural sweetness and soft texture. The spottier the better, really. If they’re hanging out on your counter almost begging for attention, this is their time.

100g light brown sugar adds just the right amount of caramel-like depth and helps everything stay soft and cozy in the middle.

1 large egg pulls everything together. Think of it as the glue that keeps the muffin from falling apart while staying tender.

75g melted butter adds richness and flavor. You can sub in oil, but butter brings that melt-in-your-mouth moment we all crave.

1 tsp vanilla extract rounds out the flavor. It’s like background music—barely noticeable but weirdly missed if you skip it.

1 tsp baking soda gives the muffins their signature lift and fluffiness without turning them into cupcakes.

Pinch of salt balances the sweetness and lets the banana flavor shine through. Just a small pinch makes a big difference.

190g plain flour keeps things grounded. We’re going for a light crumb, not something that crumbles into dust at first bite.

100g chocolate chips are the star here. Use semi-sweet, dark, milk—whatever’s in the cupboard. They melt into the banana base like a dream.

4) How to Make Banana Chocolate Muffins

Step 1. Preheat your oven to 180°C or 350°F. Line a muffin tin with paper liners or give the tray a light oil rub. This helps with cleanup and keeps the muffins from sticking.

Step 2. In a big bowl, mash your ripe bananas until mostly smooth. A few lumps are fine. The banana is doing a lot of heavy lifting here for flavor and moisture.

Step 3. Add your light brown sugar, egg, melted butter, and vanilla extract to the bowl. Mix until it’s all smooth and blended. No need to get a mixer—just a wooden spoon or whisk works fine.

Step 4. Sprinkle in the baking soda and salt. Stir again. This is where things start to come together. You’ll notice the batter take on a fluffier texture already.

Step 5. Add the flour gently, folding it in until just mixed. Don’t overdo it. Overmixing leads to dense muffins, and no one wants that. Lumps are welcome here.

Step 6. Fold in the chocolate chips. Try not to eat half the chips straight from the bag. This is harder than it sounds, trust me.

Step 7. Spoon the batter into your muffin cups, filling each one about three-quarters full. You’ll get roughly 12 muffins from this batch.

Step 8. Bake for 18 to 20 minutes. Check with a toothpick—it should come out with just a few crumbs. Let the muffins cool on a wire rack.

5) Tips for Making Banana Chocolate Muffins

If your bananas aren’t quite ripe, pop them in the oven at 300°F for 10 to 15 minutes. They’ll go dark and soft, perfect for this banana chocolate muffin recipe. No one needs to wait around for the fruit to ripen.

Measure the flour with care. Scoop and level it off to avoid packing it in. Too much flour and you’ll get dry muffins. We’re aiming for tender, not chewy.

Want bakery-style tops? Let the batter rest for 10 minutes before baking. It helps the muffins puff up beautifully in the oven. It’s a small trick that makes a big visual difference.

6) Making Banana Chocolate Muffins Ahead of Time

These muffins are solid for meal prep. Make a batch on Sunday, and you’ve got breakfasts or snacks sorted all week. They store well and taste just as good the next day.

If you want to prep even further ahead, freeze them. Once baked and cooled, wrap each muffin in plastic wrap and place them in a freezer bag. They’ll keep for up to three months.

To reheat, just microwave one for 20 to 30 seconds. It brings back the softness and melts those chocolate chips like magic. No one will guess they weren’t just baked.

7) Storing Leftover Banana Chocolate Muffins

Let the muffins cool completely before storing. Otherwise, the steam gets trapped and makes them soggy. Nobody likes soggy bottoms—ask any baker.

Keep them in an airtight container at room temperature for up to four days. You can toss in a paper towel to soak up any extra moisture if you’re feeling extra cautious.

Fridge storage works too, but know that they’ll firm up a bit. A quick warm-up in the microwave fixes that in a flash.

8) Try these Breakfasts next!

9) Banana Chocolate Muffins Recipe