Banana Chocolate Chip Muffins
Following up my popular chocolate chip banana bread, these are my Banana Chocolate Chip Muffins! They’re just as moist and are rich with banana flavor. Just like the bread, these muffins are baked with mini chocolate chips, so there’s a speckling of chocolate in every bite!
What’s even better than chocolate chip banana bread? The same treat in handheld muffin form! I’m no stranger to using bananas in my favorite desserts. I even love adding them to banana pudding ice cream or a batch of banana bread cinnamon rolls for breakfast!
Banana bread muffins bring all the deliciousness of banana bread into a convenient, portable treat that’s perfect for any time of the day! Unlike baking a loaf, these muffins bake faster plus, their individual portions are great for breakfast on the go, a snack, or even a sweet treat to share at a party. They have a perfect balance of moist banana flavor and chocolate chips in every bite, and they’re easier to store and serve.
Ingredient Notes
- All Purpose Flour – Makes up the structure and base for the muffins, giving them their soft and tender crumb white holding the rest of the ingredients together.
- Sugar (light brown & white granulated) – Adds sweetness and contributes to the moistness and flavor of the muffins. Both are needed to create the perfect texture.
- Leavening Agents (baking powder & baking soda) – Help the muffins rise and become fluffy by creating air pockets in the batter.
- Mini Chocolate Chips – Get distributed evenly throughout the muffins adding a bit of chocolate in every bite.
- Very Ripe Bananas – Adds natural sweetness, moisture, and a rich banana flavor to the muffins.
- Olive Oil – Adds moisture and helps keep the muffins soft and tender without affecting the flavor.
- Eggs – Gives the muffins structure and richness while binding the ingredients together.
- Vanilla Extract – Adds a subtle, warming vanilla flavor throughout the muffins.
- Sour Cream – Adds moisture, richness, and a slight tang, which balances the sweetness and helps create a tender crumb.
Banana Chocolate Chip Muffins Baking Tips
- Use nonstick parchment paper liners for the best results. These liners are my favorite because absolutely nothing sticks to them!
- Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense muffins.
- Only use very ripe bananas with plenty of brown spots for the sweetest and most flavorful muffins.
- Mash the bananas thoroughly breaking up as many large chunks to get an even texture and flavor. It’s ok if there are some pieces that won’t mash.
- While most muffin recipes have you filling the tins ¾ full, in this recipe, you will fill them all the way to the top to get a beautiful dome shape when baked.
- Bake the muffins at a high temperature initially to help them rise quickly, and then lower the temperature to finish baking without burning.
- Let the muffins cool in the pan for five minutes before transferring them to a cooling rack while they’re still warm.
Banana Chocolate Chip Muffins FAQ
There are two ways you can quickly ripen bananas so they’re ready to use!
Oven Method: Preheat your oven to 300°F, place unpeeled bananas on a baking sheet, and bake for 15-20 minutes until the skins are black. Use this method only if you need ripe bananas quickly.
Paper Bag Method: This is the best and easiest way to ripen fruit if you have the time. Place the bananas in a brown paper bag with an apple or a ripe tomato, and fold the bag closed. This will trap the ethylene gas that naturally comes off of the veggies and will speed up the ripening process. Check the bananas after 12-24 hours.
Yes, you can use frozen bananas for this recipe as long as they are very ripe and sweet. Thaw them completely and drain any excess liquid before mashing and adding them to the batter.
You can substitute sour cream with full fat Greek yogurt. It will still provide the moisture and slight tang needed for the recipe.
Yes, you can use regular-sized chocolate chips, but they may sink to the bottom of the muffins. Mini chocolate chips are distributed more evenly throughout the batter.
To make these banana chocolate chip muffins gluten-free, substitute the all-purpose flour with an equal amount of gluten-free all-purpose baking flour. Brands like Bob’s Red Mill or King Arthur Flour are excellent gluten-free options that work well in baking. When purchasing, check that your gluten-free flour includes xanthan gum or add it separately to help mimic the texture of traditional flour.
Place cooled muffins in an airtight container at room temperature for up to three days to keep them fresh and moist. For longer storage, refrigerate them for up to a week, making sure they are in a sealed container.
Freeze the muffins by placing them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to three months. Thaw at room temperature or warm in the microwave for a quick treat.
For more banana desserts, check out my:
- Peanut Butter Banana Upside Down Cake
- Molten Banana Fudge Skillet Cake
- Banana Tres Leches Cake
- Banana Coffee Cake
- Banana Pudding Cheesecake
- Brown Butter Frosted Banana Bread Bars
- Banana Nut Muffins
- Banana Pudding Ice Cream
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these banana chocolate chip muffins. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
Watch how to make these banana chocolate chip muffins:
Banana Chocolate Chip Muffins
- Total Time: 45 minutes
- Yield: 14 muffins
Description
Following up my popular chocolate chip banana bread, these are my chocolate chip banana muffins! They’re just as moist and are rich with banana flavor. Just like the bread, these muffins are baked with mini chocolate chips so there’s a speckling of chocolate in every bite!
Ingredients
Banana Chocolate Chip Muffins
- 1 3/4 cups (230g) all-purpose flour, spooned and leveled (can sub gluten free cup for cup baking four)
- 1/2 cup (105g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 heaping cup (220g) mini chocolate chips, plus more for topping
- 1 1/2 cups (375g) very ripe banana, mashed (3–4 bananas)
- 1/4 cup (50g) olive oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup (60g) sour cream or full fat Greek yogurt (can sub a dairy free alternative)
Instructions
Banana Chocolate Chip Muffins
- Preheat the oven to 425F and line a cupcake tin with 12 parchment paper liners (I link my favorites down below as the muffins don’t stick to these). This recipe makes 14 muffins so if you have another pan, fill with 2 liners.
- In a large mixing bowl, whisk together the flour, brown sugar, sugar, baking powder, baking soda, salt, and chocolate chips.
- Now for the wet ingredients, make sure to mash and measure the banana to exactly 1 ½ cups. If you’re short, supplement with unsweetened applesauce.
- In a separate bowl, mix together the banana, olive oil, eggs, vanilla, and sour cream.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Scoop the batter into the liners, filling all the way to the top. Sprinkle with extra chocolate chips if desired.
- Bake at 425F for 10 minutes, then turn the oven to 350F and bake for another 5-7 minutes.
- Allow the muffins to rest in the pan for 5 minutes, then carefully transfer to a cooling rack.
- Enjoy while they’re still warm! But they’re just as delicious the next day.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
Delicious! I did swap out the sour cream for buttermilk. Moist and flavorful!
One of the best
I love all of your recipes I have tried!
I made these with gluten free flour and used half the sugar sub coconut sugar and used coconut oil instead of the olive oil! They were so delicious! And perfect amount of banana flavor. I also add them mini muffins ! Perfect for kids school lunches .
Thank you!