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8 Weeks of Easy Family Dinners E-Cookbook!
Banana Chocolate Chip Muffins are moist and tender and fluffy muffins stuffed with loads of chocolate and bananas. Perfect for an after school snack or breakfast treat.
My family will eat these muffins any time of the day. They love these as a quick grab and go breakfast, or as a delicious lunch box treat. They are easy to make and easy to freeze so you always have muffins on hand. I like to have choices so along with Chocolate Chip Banana Muffins, I’m always making Lemon Blueberry Muffins, Zucchini Carrot Oatmeal Muffins, and Banana Bran Muffins.
These are the best muffins and definitely a favorite in our house.
Bananas – when you’ve got some bananas on the counter that are starting to look a little brown, it’s time to mash them up and make Chocolate Chip Banana Muffins!
Chocolate Chips – I used semi-sweet, but you could use milk chocolate or a combo of both, mini chocolate chips, or even white chocolate.
Dry ingredients – flour, baking soda, salt, and ground cinnamon.
Wet ingredients – honey, egg, butter, milk, and brown sugar. Instead of butter you could use oil for a fluffier Banana Chocolate Chip Muffin. (I know brown sugar isn’t a liquid, but it melts into the bowl so we’re using it in this category).
Mash up the banana with a fork. The peel should be turning or already fully brown, but not the insides. You want the banana to still be mostly yellow. Pro tip – throw uneaten brown bananas in the freezer until you have time to make muffins. They’re good in smoothies too.
Combine ingredients. Mix the dry ingredients together in one bowl using a whisk to get everything well incorporated with no lumps. In another bowl, mix the mashed bananas with all of the wet ingredients, including the brown sugar. Then mix everything together and add the chocolate chips.
Bake. Fill a 12 count muffin pan with liners or spray the cups with nonstick cooking spray. Use a large cookie scoop to fill the cups evenly, then bake them in a preheated 450 degree F oven and bake for 5 minutes, then lower the temperature to 350 and continue baking for 15 minutes.
Two baking temperatures produce tall, rounded muffins with a slightly crispy exterior while delivering a soft and fluffy interior.
Chocolate Chip Banana Muffins are perfect to hand on hand when you’re on the go and need a quick snack or breakfast.
Storage: Muffins should be stored at room temperature in a plastic bag or other airtight container and will remain fresh for 2-3 days.
Freezer: Allow muffins to cool completely, then place in a freezer bag or freezer safe, airtight container. Banana Chocolate Chip Muffins will remain fresh for up to 6 month. Thaw at room temperature overnight for best results, or pop a frozen in the microwave for 15-30 seconds to defrost immediately.