Banana Chocolate Chip Muffins

Why You’ll Love This Recipe

• I get soft, rich muffins loaded with chocolate and banana in every bite.

• The batter comes together in one bowl (plus one for dry ingredients), which means less cleanup.

• They look just as good as they taste, especially with the extra chocolate chips on top.

• I can serve these for breakfast, as a snack, or even dessert.

• They freeze well, so I can make a batch ahead and always have a treat ready.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3/4 cup unsalted butter, melted

• 1/4 cup granulated sugar

• 1/2 cup golden brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 4 ripe bananas, mashed

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup semisweet chocolate chips

• 1 cup chopped walnuts

Directions

1. In a large bowl, I mix the granulated sugar, golden brown sugar, and melted butter using a hand mixer on medium-low speed for about a minute.

2. I add the eggs and vanilla extract, mixing until fully incorporated.

3. In a separate bowl, I mash the ripe bananas and then stir them into the batter.

4. I sift in the flour, baking soda, and salt, then gently mix the dry ingredients into the wet until just combined.

5. Using a spatula, I fold in the chopped walnuts and chocolate chips.

6. I line a muffin tin with cupcake liners and fill each cup to the top. This recipe makes about 12–13 muffins.

7. I sprinkle extra chocolate chips on top for a gooey, bakery-style finish.

8. I bake the muffins at 350°F (175°C) for 20–24 minutes, or until a toothpick inserted in the center comes out clean.

Servings and timing

This recipe makes 12–13 muffins.

• Prep Time: 15 minutes

• Cook Time: 22 minutes

• Total Time: 37 minutes

Variations

• I sometimes skip the walnuts if I want a nut-free version — the muffins are still super moist and flavorful.

• I’ve also tried adding white chocolate chips or mini chips for a different texture.

• To make them dairy-free, I use plant-based butter and dairy-free chocolate chips.

• I like to experiment with add-ins like shredded coconut or cinnamon for a little extra twist.

• For a dessert-style muffin, I top them with a light glaze or drizzle of melted chocolate.

Storage/Reheating

Room Temperature:
I store the muffins in an airtight container on the counter for up to 3 days. They stay soft and moist, especially if I let them cool fully before sealing them.

Refrigerator:
If I want to keep them longer, I refrigerate them for up to a week. I usually warm them up slightly before eating to bring back the soft texture.

Freezer:
These muffins freeze beautifully. Once they’re completely cool, I wrap each one individually and store them in a freezer-safe bag or container. They last up to 3 months.

Reheating:
To enjoy later, I microwave a muffin for 15–20 seconds or let it thaw at room temperature. For a crispier top, I reheat them in the oven at 300°F for 5–10 minutes.

FAQs

Can I leave out the walnuts?

Yes, I’ve made these without walnuts, and they turn out just as moist and flavorful. The walnuts add texture, but they’re totally optional.

Can I use frozen bananas?

I can. I just thaw them fully and drain any extra liquid before mashing and adding them to the batter.

What if I only have brown sugar?

If I don’t have granulated sugar, I use all brown sugar — it gives a deeper, richer flavor and works just as well.

How do I keep the muffins from sticking to the liners?

I use high-quality cupcake liners or lightly spray the liners before filling them. Letting the muffins cool completely also helps prevent sticking.

Can I make these mini muffins?

Yes, I make mini muffins by reducing the baking time to about 10–13 minutes. I check with a toothpick to make sure they’re cooked through.

Conclusion

These banana chocolate chip muffins are the kind of bake I can count on — warm, moist, and packed with the perfect balance of banana, chocolate, and crunch. They’re easy to make, incredibly satisfying, and always a crowd-pleaser in my house. Whether I bake them for breakfast, dessert, or just to use up ripe bananas, I know I’m getting a treat that feels a little indulgent and totally worth it.

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