Banana and chocolate is one of those combinations that always brings me straight back to my childhood.
When I was little, my favorite weekend breakfast was banana chocolate chip pancakes. I don’t mean to brag or anything, but my mom made the best pancakes in the whole wide world.
On the days that she would make them, you can bet I was up early, sneaking candy from a bowl on the counter as I eagerly awaited the deliciousness that I knew was coming.
Instead of having to tend to pancakes this weekend, why not make life easier and whip up some muffins instead?
This is one of those recipes that is so simple because they are super easy to make, but that doesn’t mean they are lacking in flavor in any way.
The best part is they take such little time to pull together, and with just a little bit of (impatient) waiting time while they bake, they come out really fluffy and moist – pure perfection.
Not to mention the amazing smell that they fill the house with as they bake up in the oven.
It’s a smell that I remember well, and it reminds me of those good ol’ days when summers lasted forever, and adult responsibilities weren’t even on my radar.
Can we go back to those days please? I wish…
One of my favorite things to do if I am preparing this recipe for the week is to make them on a Sunday night. That way they are all ready to go on Monday morning, and you don’t even have to think about dealing with breakfast.
Mondays are hard enough to deal with in the first place, am I right?
It’s a grab-and-go treat that my husband loves to snag on his way out the door. If you really want to treat yourself in the morning, be sure to throw one of these in the microwave for about 10-15 seconds.
You get the intense flavor of the banana and chocolate, warmed up so they taste like they are fresh out of the oven.
Let me tell you, when you pair a warm muffin with a cup of coffee, it’s one of the best ways to start the work day. Especially when you have another one sitting in your desk drawer that you know you can eat later in the day, to get you through your afternoon slump!
Not only are they so easy to make, there are no fancy ingredients. You probably already have everything you need right in your pantry.
These bad boys also keep really well, so you can store them in an airtight container at room temperature, or you can freeze them and eat them later in the month.Print
Weekends are all about breakfast and this unbelievably easy banana chocolate chip muffins recipe is the next thing you should try.
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 ripe bananas, mashed (about 1 1/2-1 3/4 cups)
- 1/4 cup whole milk
- 1/4 cup plain Greek yogurt
- 2 large egg whites
- 2 cups all-purpose flour
- 2 tablespoons ground flax
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners and set aside.
- Combine sugar and butter in a bowl. Beat with a hand mixer on medium speed until well blended. Add banana, milk, yogurt, and egg whites. Beat until just combined.
- Add flour, flax meal, baking soda, and salt to banana mixture and stir well until combined.
- Stir in chocolate chips.
- Spoon batter into muffin cups, filling each cup about 2/3 full.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for about 5 minutes. Remove muffins and place on cooling racks until completely cool.
- Store in an airtight container, or freeze in freezer bags.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Baked Goods
Keywords: banana, chocolate chip, muffin, breakfast, brunch
Cooking by the Numbers…
Step 1 – Mash Bananas, Separate Eggs, And Measure Remaining Ingredients
Mash three ripe bananas. You should have about 1 1/2 -1 3/4 cups total.
Separate two eggs, keeping the egg whites only. Save the yolks for another use.
Measure out all of the remaining ingredients as they are listed on the ingredients list.
Note that you can use almond or soy milk in lieu of whole milk and dairy-free yogurt, if desired. You can also use a gluten-free flour if you need to.
Preheat your oven to 350˚F. Add paper liners to each well of a 12-cup muffin pan. Set aside.
Step 2 – Make Batter
Beat in the banana, milk, yogurt, and egg whites, until just combined.
Add flour, baking soda, and salt. Stir the dry ingredients in with a spatula until well combined.
Fold in the chips.
Step 3 – Bake
Spoon batter into liners, filling each about 2/3 of the way full.
Bake for 20-25 minutes. You will know they are done when a toothpick inserted in the middle of one towards the center of the pan comes out clean.
Step 4 – Cool and Store or Serve
Cool in the pan for 5 minutes before removing and placing on cooling racks. Let rest until completely cool.
Store in an airtight container for 3-5 5 days. You can also freeze them in zip-top freezer storage bags.
Make the Most Flavorful Muffins Possible
To make these muffins as flavorful as possible, I recommend using very ripe bananas. If you can wait a day or two for them to become browned, a bit overripe, and speckled, that’s even better.
By letting them get really ripe, you’ll get the most flavor possible out of those bananas. Just make sure that you mash them up well, so you get the best moist texture too. It’s the same technique we recommend for all banana bread, as well. And it’s helpful for healthier styles of muffins to amplify the naturally sweet flavors, like in our sprouted wheat banana cocoa version.
Do you need more muffin recipes in your life? Check out some of our favorite varieties:
- Blueberry with Crunchy Crumb Topping
- Oatmeal Chocolate Chip
- Lemon Raspberry
- Vegan Oat
- Apple Cinnamon
- Cinnamon Raisin Swirl
- Monkey Bread
Will you eat these for breakfast, a snack, or dessert? Tell us in the comments below. Once you try the recipe, be sure to come back and rate it!
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 11, 2012. Last updated: July 3, 2022 at 16:55 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Meghan Yager
Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.