Banana Chocolate Chip Muffins – Easy Muffin Recipes You’ll Love
Let’s be honest—banana chocolate chip muffins are a bit like a warm hug in baked form. You take one bite and suddenly you’re 12 again, standing in your grandma’s kitchen with your socks slipping on the linoleum. They’re soft, sweet, and loaded with melty chocolate chips that turn any bad day into a decent one.
I started making these when I had exactly one sad banana and a pantry that looked like it had given up. Turns out, that’s all you really need. These muffins come together fast, don’t require anything fancy, and make your kitchen smell like you’re trying to impress someone (even if that someone is just you).
So, if you’ve got a few ripe bananas hanging out on the counter giving you judgmental looks, it might be time to do something about it. Because these muffins? They’re not just easy. They’re ridiculously good.
Servings: 12 muffins
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup melted butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- In a large bowl, mash the bananas with a fork until smooth.
- Stir in melted butter, sugar, and brown sugar. Mix in the egg and vanilla.
- Sprinkle the flour, baking soda, and salt over the wet mixture and stir until just combined—don’t overmix!
- Fold in the chocolate chips gently.
- Scoop the batter evenly into the muffin tin—aim for about 3/4 full each.
- Bake for 18–22 minutes, or until a toothpick poked in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack (if you can wait that long before digging in).