If you’ve got ripe bananas on the counter, these banana chocolate chip muffins need to happen! They bake up soft and fluffy with tall golden tops, plenty of sweet banana flavor, and melty mini chocolate chips tucked into every bite. They’re quick enough for busy mornings, special enough for weekend brunch, and perfect for slipping into lunchboxes. Think of them as the perfect blend of banana muffins and chocolate chip muffins, all baked into one delicious treat! And, be sure to check out more of my best muffin recipes, too!
Ingredients & Substitutions
- Flour: All-purpose flour gives these muffins structure while still keeping the crumb soft and tender. Measure carefully (spoon and level) so the muffins stay light and fluffy.
- Butter: Use softened unsalted butter so it creams smoothly with the sugar and helps create a light, tender crumb. If you only have salted butter, you can use it, just reduce the added kosher salt slightly.
- Bananas: The riper the better here. Bananas with lots of brown spots mash easily and bring natural sweetness and big banana flavor. And, if you love all things banana, take a look at my ultimate banana recipe collection!
- Buttermilk: Buttermilk keeps the muffins soft and fluffy and adds a gentle tang that balances the sweetness. If you don’t have any, make a quick substitute with milk plus a splash of lemon juice or vinegar. Room temperature works best.
- Mini Chocolate Chips: Mini chips give you a little chocolate in every bite since they spread more evenly through the batter. Regular chocolate chips will work, too, if that is what you have. Don’t forget to save some for sprinkling on top!
FAQs
Can I use frozen bananas?
Yes! Let them thaw completely and drain off any excess liquid before mashing. They’ll be extra soft and sweet, which works beautifully in these muffins.
Can I make banana chocolate chip muffins without buttermilk?
You can. Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill it with milk to the 1/4 cup line. Let it sit for a few minutes before using.
Why do you start baking the muffins at 425°F?
The higher temperature gives the muffins a quick lift right away, which helps create tall, bakery-style tops. Lowering the heat lets the centers finish baking evenly.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. You’re looking for a few moist crumbs, not wet batter. The tops should be lightly golden and spring back when gently pressed.
Can I add other mix-ins?
Definitely. Chopped nuts, peanut butter chips, white chocolate chips, or even dried fruit are all delicious here. Banana and walnut is a classic, and banana with peanut butter chips is always a hit. Keep the total amount of mix-ins about the same so the muffins bake up tender and evenly.
Can I freeze banana chocolate chip muffins?
Absolutely. Once cooled, store them in a freezer-safe container for up to 2 months. Thaw at room temperature or warm for a few seconds in the microwave.
Serving Ideas
- Simple & Cozy: Enjoy warm right out of the oven with a cup of coffee, tea, or hot cocoa. The chocolate chips stay melty, and the banana flavor really shines.
- Breakfast Plate: Pair a muffin with scrambled eggs and a fresh fruit platter for an easy, crowd-pleasing morning spread.
- Lunchbox Treat: Slip one into a lunchbox alongside yogurt or a smoothie (check out my easy smoothie recipes) for a sweet midday pick-me-up.
How to Store Banana Chocolate Chip Muffins
Room Temperature: Store in an airtight container for up to 2 days. Perfect for quick breakfasts or snacks.
Freezer: Freeze completely cooled muffins in a freezer-safe container or individually wrapped for up to 2 months. Thaw at room temperature or warm gently in the microwave for that fresh-baked taste.
Banana Chocolate Chip Muffins
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 ripe bananas, mashed (about 1 ¼ cups)
- 6 tablespoons unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (61 g) buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (259.5 g) mini chocolate chips, divided
Instructions
- Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and kosher salt.
- In a small bowl, mash the bananas with a fork until mostly smooth.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the egg and mix until fully combined.
- Add the mashed bananas, buttermilk, and vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in 1 cup of chocolate chips, reserving the rest for topping.
- Scoop the batter evenly into the prepared muffin cups, filling each about ¾ full.
- Sprinkle the top of each muffin with the remaining chocolate chips.
- Bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the oven temperature to 350°F and continue baking for 13 to 16 more minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I don't think you can go wrong with a chocolate banana combination! And, these muffins are easy to grab and go!
Elizabeth
I love banana muffins, and I also love chocolate with bananas, so these muffins were perfect if you ask me!
Stephanie
I love all banana treats, and these muffins are great. I like using mini chocolate chips so you can get some chocolate in each bite!
Bella
The banana flavor shines through, which I like. And, they seem easy enough to make.
