Banana Chocolate Chip Muffins (BEST EVER!!!)

Our moist and delicious banana chocolate chip muffins are easy to make and turn out perfect every time. You’re going to want to make these scrumptious muffins over and over again!

Banana Chocolate Chip Muffins

Earlier this week I told you all about my incredible chocolate chip banana bread recipe.

I wanted to answer one burning question about that recipe before anyone even asks (because I know someone will). Can I make your chocolate chip banana bread into muffins?

The answer is a resounding YES, and I’ve provided an updated recipe below that will produce this gorgeous, moist and delicious banana chocolate chip muffins recipe!

Y’all, these muffins are incredible. They are ultra-moist, full of sweetness thanks to those ripe bananas, and the chocolate chips send them over the top.

If you love muffins, be sure to check out my healthy blueberry muffins and these delicious mixed berry muffins.

You could also use regular size chocolate chips in these banana chocolate chip muffins, but, I prefer the mini chips.

How to Make Banana Chocolate Chip Banana Bread Muffins

This recipe is full of amazing ingredients. To make your banana chocolate chip muffins, you’ll need to have the following items on hand.

• all-purpose flour
• baking powder
• baking soda
• salt
• 3 very ripe bananas
• vanilla
• milk
• softened butter
• light brown sugar
• white sugar
• eggs
• semi sweet mini chocolate chips

See, I told you—all the good stuff!

To make your muffins, just follow these simple instructions. See the bottom of the post for a printable recipe card.

1. Preheat oven to 325 degrees. Line muffin pan with papers or spray with non-stick cooking spray.
2. In a small bowl, stir together the dry ingredients including: flour, baking powder, baking soda and the salt; set aside.
3. In another small bowl mash the bananas with a fork or a potato masher. Stir vanilla and the milk into mashed bananas; set aside.
4. Using an electric mixer cream together the sugars and the butter until light and fluffy, 3 to 4 minutes. Add the eggs one at a time mixing well after each addition.
5. Mix the banana mixture into the butter mixture just until combined. Mix in the dry ingredients. Using a wooden spoon, gently stir in the chocolate chips.
6. Spoon the batter into the liners, filling up to about ¼ inch from the top. Sprinkle each with a little granulated sugar and add a few extra mini chocolate chips to the top, optional.
7. Bake in the preheated oven for 22 to 27 minutes. Place your banana chocolate chip muffins on a rack to cool.

Don’t forget to reserve a few extra mini chocolate chips to sprinkle on top before baking.

I also like to sprinkle some granulated sugar on top before baking as this adds a nice sweetness and texture to the top.

This recipe should make 12 muffins in a cupcake pan if the batter is distributed evenly.

I am a huge fan of this 12-well cupcake tin from USA Pan.

As always, I want to encourage you to use VERY RIPE bananas when making either my chocolate chip banana bread or these muffins.

This is really key to ensuring they are moist and super sweet.

I hope you adore this delicious recipe as much as I do!

More Yummy Recipes

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 very ripe bananas, mashed
• 1 teaspoon vanilla
• 1 tablespoon milk
• ½ cup butter, softened
• ½ cup light brown sugar, packed
• ½ cup granulated sugar, plus more for sprinkling
• 2 eggs
• ½ cup semi-sweet mini chocolate chips, extra for top

Instructions

1. Preheat oven to 325 degrees. Line muffin pan with papers or spray with non-stick cooking spray.
2. In a small bowl, stir together the flour, baking powder, baking soda and the salt; set aside.
3. In another small bowl mash the bananas with a fork or a potato masher. Stir in the vanilla and the milk; set aside.
4. Using an electric mixer cream together the sugars and the butter until light and fluffy, 3 to 4 minutes.  Add the eggs one at a time mixing well after each addition.
5. Mix the banana mixture into the butter mixture just until combined. Mix in the dry ingredients. Using a wooden spoon, gently stir in the chocolate chips.
6. Spoon the batter into the liners, filling up to about ¼ inch from the top. Sprinkle each with a little granulated sugar and add a few extra chips to the top, optional.
7. Bake in the preheated oven for 22 to 27 minutes. Place on a rack to cool.

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 280 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 311mg Carbohydrates: 43g Net Carbohydrates: 0g Fiber: 2g Sugar: 23g Sugar Alcohols: 0g Protein: 4g

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