Picture this: soft, fluffy banana bread meets melty chocolate chips, all packed into a handheld muffin. No forks, no plates, just pure joy. These chocolate chip banana bread muffins are the ultimate upgrade to your sad, overripe bananas.
They’re easy, delicious, and disappear faster than your motivation to go to the gym. Want to impress your friends, family, or just your future self? Keep reading.
Why This Recipe Slaps
First, it’s banana bread—but portable.
Second, chocolate chips. Need more? Fine.
The muffins stay moist for days, thanks to the bananas, and the chocolate adds a richness that makes store-bought muffins taste like cardboard. Plus, it’s a one-bowl recipe. Less cleanup, more happiness.
Ingredients You’ll Need
- 3 ripe bananas (the spottier, the better)
- 1/3 cup melted butter (or oil, if you’re feeling ~healthy~)
- 1/2 cup sugar (brown or white, we don’t judge)
- 1 egg (or flax egg for a vegan twist)
- 1 tsp vanilla extract (the good stuff, not the sad imitation)
- 1 1/2 cups flour (all-purpose or whole wheat)
- 1 tsp baking soda (not baking powder—trust me)
- 1/2 cup chocolate chips (plus extra for sprinkling, because why not?)
1/2 tsp salt (to balance the sweetness)
How to Make Them (Without Burning Your Kitchen Down)
- Preheat your oven to 350°F (175°C).
Line a muffin tin with liners or grease it. Your call.
- Mash the bananas in a bowl until they’re gloriously lumpy or smooth—your texture preference reigns supreme.
- Mix in the melted butter, sugar, egg, and vanilla. Stir until it looks like a weird but delicious smoothie.
- Add the flour, baking soda, and salt.
Fold gently unless you enjoy tough muffins. (Spoiler: you don’t.)
- Toss in the chocolate chips. Save a handful to sprinkle on top because presentation matters, even for muffins.
- Divide the batter into the muffin tin, filling each cup about 3/4 full. No overflows, please.
- Bake for 18–22 minutes, or until a toothpick comes out clean (unless you hit a chocolate chip—then try again).
- Let them cool for 5 minutes before devouring.
Or don’t. Live dangerously.
How to Store These Bad Boys
Room temperature: 3 days in an airtight container (if they last that long). Fridge: 1 week—just microwave for 10 seconds to revive them.
Freezer: 3 months. Wrap individually and thaw at room temperature or zap them in the microwave. Pro tip: Hide a few for future you.
Why You Should Make These ASAP
They’re easy, forgiving, and use up leftover bananas.
Plus, they’re a crowd-pleaser—kids, adults, and even picky eaters will love them. They’re also customizable (see alternatives below) and perfect for breakfast, snacks, or dessert. Basically, they’re the MVP of muffins.
Common Mistakes to Avoid
- Overmixing the batter.
Gluten development = tough muffins. Stir until just combined.
- Using unripe bananas. Green bananas belong in smoothies, not here.
Wait for the spots.
- Overbaking. Dry muffins are a crime. Set a timer and check early.
- Skimping on chocolate chips.
This is not the time to be modest.
Swaps and Tweaks
No chocolate chips? Use nuts, dried fruit, or even peanut butter chips. Vegan?
Swap the egg for a flax egg and use oil instead of butter. Gluten-free? Use a 1:1 GF flour blend.
Want extra flair? Add cinnamon or a streusel topping. The world is your muffin tin.
FAQs
Can I use frozen bananas?
Yes!
Thaw them first and drain any excess liquid. They work just as well.
Why did my muffins sink in the middle?
Overmixing or underbaking. Also, don’t open the oven door too early—it’s not a peekaboo game.
Can I make this into a loaf instead?
Absolutely.
Pour the batter into a greased loaf pan and bake for 50–60 minutes.
Can I reduce the sugar?
Sure, but the bananas and chocolate chips add sweetness too. IMO, life’s too short for bland muffins.
Final Thoughts
These chocolate chip banana bread muffins are stupidly easy and ridiculously delicious. They solve the overripe banana problem, satisfy sweet cravings, and make you look like a baking pro.
Make them. Eat them. Thank me later.