Chocolate Chip Banana Muffins
Soft chocolate chip banana muffins made with ripe bananas, simple pantry ingredients, and one bowl for an easy homemade breakfast or snack.
These are one of the things I make when the bananas on the counter are past the point of saving, they’re starting to smell sour, and everybody suddenly wants “something good” for a snack.
It’s the same batter as my chocolate chip banana bread, just faster to bake and easier to take with us if we’re busy.
The chocolate chips make them feel a little more fun than plain banana muffins, but they’re still simple enough for a regular weekday.
Everything gets mixed in one bowl, there’s no mixer involved, and the muffins stay soft for a few days without getting stale.
We use them for quick breakfasts, afternoon snacks, and road trips when I need to give everyone something homemade without turning it into a whole project by slicing and wrapping individual pieces of bread.
If your house goes through bananas constantly like mine does, this recipe is worth keeping around alongside my apple crumb muffins, lemon poppy seed muffins, and morning glory muffins.
Why You’ll Love These Chocolate Chip Banana Muffins
- One bowl and no stand mixer, which means less mess
- Another good way to use overripe bananas
- VERY easy if you’re just beginning your baking journey
- Freeze amazingly well for quick breakfasts and snacks later on
Ingredient Highlights:
Ripe Bananas: The darker and spottier they are, the better the flavor will be.
Avocado Oil: Keeps the muffins soft for a few days instead of drying out like with some all-butter baked goods.
Cinnamon: Gives a little warmth without making them taste heavily spiced.
Milk: Helps loosen the batter and keeps the texture tender.
Chocolate chips: Enough are added to get chocolate in every bite, but not so much that it overpowers the banana flavor.
Tips for the Best Results
- Use bananas that are heavily spotted, even black, for the best sweetness and moisture.
- Mash the bananas well so the batter mixes evenly. I use a potato masher!
- Mix the batter just until combined. Overmixing makes muffins dense instead of soft.
- If your chocolate chips tend to sink to the bottom of the batter, toss them lightly with flour before adding them.
- Fill the muffin cups all the way to the top for taller muffins.
- Don’t overbake or the muffins will dry out.
How to Make Chocolate Chip Banana Muffins
Ingredients:
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup avocado oil
- 2 large eggs, room temperature
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions:
Preheat the oven to 350°F and line a muffin pan with paper liners.
In a large bowl, mash the bananas until mostly smooth. I use a potato masher, but you can use a regular fork or get the kids involved to squish them.
Add the sugar, avocado oil, eggs, milk, and cinnamon. Whisk until smooth and well combined.
To the same bowl, add the flour, baking powder, baking soda, and salt. Mix by hand with a stiff rubber spatula or wooden spoon just until combined. Don’t overmix or the muffins may turn out dense.
Fold in the chocolate chips, making sure to scrape up the batter in the bottom of the bowl.
Divide the batter evenly into the muffin pan. Fill the liners almost all the way to the top so that they bake nice and tall.
Bake for 18 to 22 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. Rotate the pan halfway through baking so the muffins bake evenly.
Let the muffins cool in the pan for minutes before removing to a wire cooling rack.
Storage & Freezing:
Store covered on the counter for up to 3 days. For longer storage, refrigerate after day 2 if your kitchen runs warm. Let the muffins come to room temperature, or warm them in the microwave for a few seconds before eating.
To freeze, let the muffins cool completely. Wrap individually in plastic wrap, then place in a freezer bag or airtight container for up to 3 months.
Thaw them at room temperature or warm them slightly in the microwave before serving.
More Chocolate Chip Baking Recipes:
Chocolate Chip Cookie Bars (9×13)
Soft Chocolate Chip M&M Cookies
Levain-Style Chocolate Chip Walnut Cookies
Chocolate Chip Banana Muffins
Soft chocolate chip banana muffins made with ripe bananas, simple pantry ingredients, and one bowl for an easy homemade breakfast or snack.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/2 cup avocado oil
- 2 large eggs, room temperature
- 1 tablespoon milk
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F and line a muffin pan with paper liners.
In a large bowl, mash the bananas until mostly smooth. I use a potato masher, but you can use a regular fork or get the kids involved to squish them.
Add the sugar, avocado oil, eggs, milk, and cinnamon. Whisk until smooth and well combined.
To the same bowl, add the flour, baking powder, baking soda, and salt. Mix by hand with a stiff rubber spatula or wooden spoon just until combined. Don't overmix or the muffins may turn out dense.
Fold in the chocolate chips, making sure to scrape up the batter in the bottom of the bowl.
Divide the batter evenly into the muffin pan. Fill the liners almost all the way to the top so that they bake nice and tall.
Bake for 18 to 22 minutes, until the tops are set and a toothpick comes out with a few moist crumbs. Rotate the pan halfway through baking so the muffins bake evenly.
Let the muffins cool in the pan for minutes before removing to a wire cooling rack.
Storage & Freezing:
Store covered on the counter for up to 3 days. Refrigerate after day 2 if your kitchen runs warm.
Let the muffins come to room temperature, or warm them in the microwave for a few seconds before eating.
To freeze: let the muffins cool completely. Wrap individually in plastic wrap, then place in a freezer bag or airtight container for up to 3 months.
Thaw them at room temperature or warm them slightly in the microwave before serving.
