Chocolate Chip Banana Muffins

I started making these muffins on Sunday mornings when I had overripe bananas turning brown on the counter and nothing planned for breakfast. The smell of melting chocolate and warm banana baking together fills the whole kitchen in a way that makes everyone wander in asking what's in the oven. They're done in under half an hour, which means I can pull them off even on busy weekdays.

The first time I brought these to a friend's brunch, someone asked if I'd bought them from a bakery. I laughed because I'd thrown them together in less time than it took to shower and get dressed. Now they're my go to whenever I need something that looks impressive but doesn't require any real effort.

Ingredients

• Ripe bananas: The browner the better, those speckled ones have the sweetness and moisture that make these muffins soft instead of dry.
• Unsalted butter: Melted and cooled so it doesn't scramble the eggs, it adds richness without making the batter greasy.
• Eggs: They bind everything together and give the muffins structure, I use them straight from the fridge.
• Milk: Just a splash keeps the batter loose enough to fold without overworking it.
• All purpose flour: The base that holds it all, I spoon it into the measuring cup and level it off so I don't pack in too much.
• Granulated sugar: Sweetens the muffins without overpowering the banana flavor.
• Baking soda and baking powder: The combo makes them rise with a tender crumb, not dense or heavy.
• Salt: A tiny bit balances the sweetness and makes the chocolate taste more intense.
• Vanilla extract: Pure vanilla adds warmth and depth, the fake stuff just doesn't smell the same.
• Semi sweet chocolate chips: They melt into pockets of chocolate, I always toss in a few extra because why not.

Instructions

Preheat and prep:

Turn your oven to 350°F and line a muffin tin with paper liners or give it a light greasing. This step takes seconds but saves you from muffins that stick to the pan later.

Mix the dry ingredients:

Whisk together the flour, sugar, baking soda, baking powder, and salt in a large bowl until everything is evenly distributed. No lumps, no clumps.

Combine the wet ingredients:

In another bowl, mash your bananas with a fork until mostly smooth, then stir in the melted butter, milk, eggs, and vanilla. It should look creamy and smell like banana bread already.

Fold it together:

Pour the wet mixture into the dry ingredients and fold gently with a spatula until you see no more streaks of flour. Stop as soon as it comes together, overmixing makes them tough.

Add the chocolate:

Fold in the chocolate chips with a few gentle strokes. I always steal a couple to snack on while I work.

Fill the muffin cups:

Spoon the batter into each cup until it's about three quarters full, they'll puff up as they bake. Use an ice cream scoop if you want them all the same size.

Bake until golden:

Slide the tin into the oven and bake for 18 to 20 minutes, until a toothpick comes out clean or with just a few moist crumbs. The tops should look set and lightly golden.

Cool and serve:

Let them sit in the tin for 5 minutes to firm up, then move them to a wire rack. They're amazing warm when the chocolate is still melty.

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I remember pulling a batch out of the oven on a rainy Saturday and eating one warm with a cup of coffee while the kids fought over the rest. It's one of those recipes that turns an ordinary morning into something a little cozier.

How to Store Them

I keep these in an airtight container on the counter for up to three days, and they stay soft without drying out. If I want to keep them longer, I wrap each muffin in plastic wrap and freeze them in a freezer bag for up to two months. When I need one, I just microwave it for 20 seconds and it tastes fresh baked again.

Ways to Switch It Up

Sometimes I add half a teaspoon of cinnamon to the dry ingredients for a warm spice note, or I fold in a quarter cup of chopped walnuts for crunch. Mini chocolate chips work great if you want chocolate in every bite instead of big pockets of it. I've also swapped the semi sweet chips for dark chocolate when I want something less sweet.

Serving Suggestions

These are perfect on their own, but I've also served them with a smear of butter or a drizzle of honey when I want to feel fancy. They pair well with coffee, tea, or a cold glass of milk. If you're packing them for lunch or a road trip, they travel beautifully and don't crumble everywhere.

• Warm them for 10 seconds in the microwave to get the chocolate melty again.
• Dust the tops with powdered sugar if you're serving them for a brunch spread.
• Pair them with scrambled eggs and fresh fruit for a balanced breakfast that feels indulgent.

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These muffins have become one of those recipes I don't even think about anymore, I just make them whenever I need something quick and comforting. They're easy enough for a Tuesday and special enough for company.

Recipe FAQs

→ Can I substitute the all-purpose flour?

You can try whole wheat flour for a nuttier flavor, but it may change the texture and rise slightly.

→ How do I store these muffins?

Keep them at room temperature in an airtight container for up to 3 days, or freeze for up to 2 months.

→ Are ripe bananas necessary?

Yes, ripe bananas bring natural sweetness and moisture essential for the muffins' tender crumb.

→ Can I use mini chocolate chips?

Mini chocolate chips are great for more even distribution throughout the muffins.

→ What’s the best way to check doneness?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs for perfect baking.