Banana Muffins With Chocolate Chips

I had some ripe bananas that no one wanted to eat. I used them to make these chocolate chip banana muffins, and I also sprinkled some powdered sugar on top. They were AMAZING!

Banana Muffins With Chocolate Chips

These chocolate chip banana muffins are fluffy and moist and bursting with banana flavor and chocolate chips. My go-to recipe for an easy breakfast or snack with a cup of coffee.

I didn't use vegetable oil in making these banana muffins; and I used butter instead. After making these muffins for so long, I came to the conclusion that they have the best taste and texture when using butter.

This banana muffin recipe was so simple, quick and easy to make. They bake in less than 30 minutes, and they turn out AMAZING; we didn't have any of these muffins by the end of the day 🙂. I am sure if you try this recipe, it will be your new favourite.

You'll Need

• White Sugar: To sweeten the muffins.
• Butter: I prefer unsalted butter.
• Bananas: I used very ripe bananas.
• All purpose flour: Also known as plain flour.
• Baking powder & Baking soda: To give the muffins a fluffy, soft texture.
• Eggs: I recommend using large eggs at room temperature.
• Vanilla extract: For etra flavor.
• Dark chocolate chips: I prefer dark chocolate, but you can use milk chocolate or even white chocolate chips.
• Powdered sugar (optional): My daughter's idea for topping!

“See the recipe card for full information on ingredients and quantities.”

How To Make Banana & Chocolate Chip Muffins?

Before starting, preheat the oven to 180C / 350F and line a 12 muffin pan with muffin liners.

One: Mash the bananas coarsely using a fork, then set aside.

Two: In a mixing bowl, cream together the butter and sugar.

Three: Add the eggs, one by one, then the vanilla extract and mix. Follow by adding the mashed bananas and mix.

Four: After that, add flour, baking powder, baking soda and salt, and mix.

Five: Finally, add the dark chocolate chips, and stir.

Six: Divide the batter between the 12 muffin liners and bake for 25-27 minutes.

Seven: Let the muffins cool, then sprinkle the powdered sugar on top.

What If I Don't Have Ripe Bananas?

If you don't have ripe bananas, simply, place the bananas (skin on )on an ovenproof baking dish then bake for 5-10 minutes until softened. Get them out of the oven and let cool for a while then mash them using a fork.

Store And Freeze

I store these banana muffins at room temperature for 2 days, no problem. Or put them in the fridge for about 4-5 days; just wrap them in plastic wrap so they do not get dry.

I also freeze them for a whole month without change in taste or texture; keep them in an airtight container in the freezer until you need them.

More Muffin Recipes

• Mango Muffins Recipe
• Lemon Drizzle Muffins
• Chocolate Nutella Muffins
• Blackberry Muffins With Yogurt
• Fudgy Double Chocolate Muffins
• Easy Chocolate Courgette Muffins
• Healthy Strawberry Banana Muffins
• Pumpkin Pie Muffins With Crumb Topping

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Recipe Card