Banana Chocolate Chip Muffins

These scrumptious Banana Chocolate Chip Muffins are so quick and moist that you will never pitch those old overripe bananas again.  How can you go wrong with the sweet flavor of banana and semi sweet chocolate? They freeze well and defrost on the counter in about thirty minutes making them perfect for those quick on the go weekday breakfasts.

We just love fresh homemade baked muffins for breakfast. These muffins, Morning Glory Muffins, Best Blueberry Muffins, and Apple Spice Crunch Muffins are just a few of our favorite muffin recipes.

How to make Banana Chocolate Chip Muffins

Start by whisking together the flour, sugar, baking soda, and salt in a medium bowl.  Then in a large bowl using a fork mash the bananas. Now add the vegetable oil, egg, and vanilla extract to the mashed bananas stirring to combine.  Then add the dry ingredients to the wet ingredients stirring just until combined.  Now stir in the chocolate chips just until mixed. Line a 12 count muffin tin with liners. Fill the prepared muffin cups to just a pinch shy of the top.

Bake in a preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for about 5 minutes.  Then carefully remove the muffins to wire racks to fully cool.

Recipe notes and helpful tips

• The riper the bananas the better.
• Warm your egg to room temperature.
• Always use a spoon to scoop the flour into a measuring cup and level off with a table knife.
• Stir the batter just until combined.  Overmixing can make the muffins dense and rubbery.
• The muffins are done when a toothpick inserted in the top comes out clean with the exception of melted chocolate.
• Try adding chopped walnuts, pecans, or pistachios. 
• To make mini muffins use mini chocolate chips.  Bake at 375 degrees for about 15 minutes. 
• Be careful when removing the muffins from the tin so as not squish any chocolate chips as they will be soft.
• Store in an airtight container on the counter for up to 3 days or freeze in an airtight container (with parchment paper between the layers) for up 3 months.

How to measure flour properly

I know life is busy.  There is always something going on but it is important to measure your flour properly. So don’t be tempted to dig that measuring cup into the flour canister and pack it in there.  Instead use a spoon and scoop it into the measuring cup.  Then level it off with a simple table knife. You really need to do this for every recipe but it is essential for your baked goods to turn out just the way the recipe reads.

More banana recipes you will love!

Chocolate Chip Banana Muffins

These freezer friendly on the go scrumptious Banana Chocolate Chip Muffins are so easy and quick to fix. Make a batch for your crew today and get ready to hear the praises.

5 from 15 votes

Print Pin Rate

Course: breakfast/dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 18 minutes minutes

Servings: 12 muffins

Calories: 291kcal

Author: Beth Pierce

Ingredients

• 1 ½ cups all purpose flour
• ⅔ cup sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large very ripe bananas about 1 cup
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips reserve a few chips for the tops of the muffins

Instructions

• Preheat oven to 375 degrees.  Fill 12 count standard muffin pan with liners.
• Whisk together the flour, sugar, baking soda, and salt in a medium bowl.
• Using a fork mash the bananas in a large bowl. Add the vegetable oil, egg, and vanilla extract: stirring to combine.  Add the dry mixture to the wet mixture stirring just until combined. Stir in the chocolate chips just until mixed.  Spoon the batter into the liners filling up to just shy of the top. Sprinkle the reserved chocolate chips on top of the muffins. 
• Bake for 18- 20 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pan for 5 minutes.  Carefully remove to cooling racks to fully cool.
•  

Notes

• The riper the bananas the better.
• Warm your egg to room temperature.
• Always use a spoon to scoop the flour into a measuring cup and level off with a table knife.
• Stir the batter just until combined.  Overmixing can make the muffins dense and rubbery.
• The muffins are done when a toothpick inserted in the top comes out clean with the exception of melted chocolate.
• Be careful when removing the muffins from the tin so as not squish any chocolate chips as they will be soft.
• Store in airtight container on the counter for up to 3 days or freeze in an airtight container (with parchment paper between the layers) for up 3 months.

Nutrition

Calories: 291kcal | Carbohydrates: 35g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 178mg | Fiber: 2g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 2mg

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