The Best Banana Chocolate Chip Muffins

A banana chocolate chip muffin with a bite taken out, surrounded by more muffins and a banana.

The Best Banana Chocolate Chip Muffins

These easy Banana Chocolate Chip Muffins are soft, moist, and packed with sweet banana flavor in every bite. Made with ripe bananas, warm cinnamon, chocolate chips, and a crunchy coarse sugar topping, these bakery-style banana muffins come together with simple pantry ingredients and bake up with tall muffin tops every time. They're perfect for breakfast, brunch, an easy snack, or a sweet treat. If you're looking for a way to use up your overripe bananas, this recipe is it!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 260kcal

Author Kelly Nash

Cost $10

Equipment

Ingredients

1¾ cups all-purpose flour spooned and leveled
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tsp cinnamon
1¼ cups mashed overripe bananas (about 2.5-3 large bananas)
½ cup granulated sugar
¼ cup light brown sugar packed
2 large eggs at room temperature
⅓ cup unsalted butter melted
1½ teaspoon vanilla extract
1¼ cups semi-sweet chocolate chips I like a mixture mini and regular
coarse sugar for topping (optional)

US Customary - Metric

Instructions

Preheat the oven to 350° F. Line a muffin tin with paper liners, or use a non-stick pan and spray lightly with non-stick spray (if you don't have liners).
In a medium sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
1¾ cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 tsp cinnamon
In a large bowl, mash the bananas with a fork until creamy. Add in the sugar, brown sugar, eggs, melted butter, and vanilla. Mix until combined. Add the dry ingredients and gently mix until there are no streaks of flour left (be careful not to over mix).
1¼ cups mashed overripe bananas, ½ cup granulated sugar, ¼ cup light brown sugar, 2 large eggs, ⅓ cup unsalted butter, 1½ teaspoon vanilla extract
Gently fold 1 cup of chocolate chips into the batter.
1¼ cups semi-sweet chocolate chips
Scoop batter into paper liners, filling about ¾ of the way full. Top with the last ¼ cup of chocolate chips (I like using minis on top), and some coarse sugar.
1¼ cups semi-sweet chocolate chips
Bake for 18-22 minutes, until the edges turn golden brown and a toothpick inserted comes out clean. I usually start checking my muffins around 15 minutes just to be careful. Let the muffins cool in the pan for 5 minutes before transferring to a wire cooling rack.

Notes

Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
These can be frozen for up to 3 months. Allow them to sit at room temperature to defrost.

Nutrition