Easy Banana Chocolate Chip Muffins
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If you’re looking for a quick breakfast, a lunchbox treat, or an after-school snack, these Easy Banana Chocolate Chip Muffins are sure to be a hit with the whole family! They’re soft, moist, and loaded with sweet banana flavor and plenty of melty chocolate chips. This is a classic muffin recipe that comes together in no time with simple ingredients you probably already have in your pantry.
Why You’ll Love This Recipe
- Family Favorite: Kids and adults both love the sweet banana-chocolate combo.
- Quick & Easy: Just a few basic steps and minimal prep.
- Perfect for Breakfast or Snacks: Great for busy mornings or anytime you need a pick-me-up.
- Customizable: Add nuts, swap the chocolate, or use whole wheat flour for a healthier twist.
Ingredients
- 2 large ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup chocolate chips
How to Make Banana Chocolate Chip Muffins
1. Prep Your Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or coat with nonstick spray.
2. Mix the Wet Ingredients
In a large bowl, mash the bananas until smooth. Add the sugar, melted butter, eggs, and vanilla extract. Stir until well combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine & Fold
Add the dry ingredients to the banana mixture, alternating with the milk. Stir gently until just combined—don’t overmix! Fold in the chocolate chips.
5. Fill & Bake
Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool & Serve
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Olivia Tips for Perfect Muffins
- Use Super Ripe Bananas: The browner, the better! They’ll add extra sweetness and moisture.
- Don’t Overmix: Stir until just combined for soft, fluffy muffins.
- Customize: Add a handful of chopped walnuts or pecans for crunch, or swap in dark chocolate chips for a richer flavor.
- Check Early: Oven times can vary, so start checking your muffins at 16 minutes.
Healthier Swaps & Variations
- Whole Wheat Flour: Swap half or all of the all-purpose flour for whole wheat for extra fiber.
- Natural Sweeteners: Replace sugar with honey or maple syrup (reduce the milk slightly if you do).
- Greek Yogurt: Substitute half the butter with plain Greek yogurt for added protein and moisture.
- Add-Ins: Try flaxseed, chia seeds, or a sprinkle of shredded coconut.
Storage & Freezing
- To Store: Keep muffins in an airtight container at room temperature for up to 3 days.
- To Freeze: Place cooled muffins in a freezer bag and freeze for up to 3 months. Thaw at room temperature or microwave for a quick treat.
Recipe FAQs
Can I use frozen bananas?
Yes! Just thaw and drain any excess liquid before mashing.
Can I make these dairy-free?
You can substitute the butter with coconut oil and use your favorite non-dairy milk.
What else can I add?
Get creative! Stir in chopped nuts, dried fruit, or even a swirl of peanut butter or Nutella.
How do I keep muffins moist?
Store in an airtight container and avoid overbaking. You can also add a slice of bread to the container to keep them soft.
Final Thoughts
These Easy Banana Chocolate Chip Muffins are the ultimate grab-and-go treat—soft, sweet, and bursting with chocolate in every bite. Whether you’re serving them for breakfast, snack time, or dessert, they’re guaranteed to get rave reviews from your family. Give them a try and see why they’re a staple in my kitchen!
