There’s something quietly satisfying about the smell of banana chocolate chip muffins baking in the oven on a slow Sunday morning. I remember one weekend when I was half-distracted, trying to get my kids ready while sneaking glances at the oven. Somewhere between the smell of warm bananas and melting chocolate, I realized I’d forgotten to set the timer properly. The muffins came out a bit more golden than planned, but still tender and sweet. That imperfect batch became the one everyone reached for first. Moments like these make baking feel less like a chore and more like a small, cozy ritual.
Why You’ll Love It:
- These muffins strike a balance between moist banana flavor and melty chocolate chips, making every bite feel indulgent but not over the top.
- They come together quickly, but the simple recipe doesn’t mean they’re boring — it’s simple — and that’s kind of the point.
- Perfect for breakfast, a snack, or even a light dessert when you’re craving something sweet but homemade.
- They freeze well, though fresh from the oven is honestly the best way to enjoy them.
If you’re a bit unsure about getting the texture just right, don’t worry. These muffins are forgiving, and even a slightly overmixed batter or a minute or two extra in the oven won’t ruin the experience.
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Banana Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Deliciously moist banana muffins loaded with sweet chocolate chips, perfect for breakfast or a snack.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 large egg
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, combine the mashed bananas, granulated sugar, egg, melted butter, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Do not overmix.
Fold in the semisweet chocolate chips evenly into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes: I usually bake these in a standard muffin tin without fuss, but if you want to get fancy, paper liners help with cleanup and add a little charm. Serving warm is my favorite — just a touch of butter on the side can elevate the experience. For a little twist, I’ve thrown in chopped nuts or swapped some chocolate chips for white chocolate, but I haven’t tested all variations extensively, so your mileage may vary. Also, if you want to make these gluten-free, you might try a blend that works for muffins, but again, I haven’t perfected that myself yet.
FAQ: These muffins keep well at room temperature for a few days, but I usually freeze extras and thaw them gently so they taste fresh. If you don’t have ripe bananas on hand, consider letting them sit on the counter a day or two — the riper, the better here. And yes, the chocolate chips can be swapped for chunks of your favorite chocolate if you want a more rustic bite.
Give these banana chocolate chip muffins a try when you have a little time to savor the process and enjoy how something simple can bring a bit of warmth to your day.