Easy Banana Chocolate Chip Muffins

Banana and chocolate is one of those combinations that always brings me straight back to my childhood.

Vertical image of a stack of yellow muffins, with text on the top and bottom of the image.

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?

Vertical top-down image of a cooling rack with neatly placed rows of banana chocolate chip muffins.

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.

With the perfect balance of banana and chocolate, you can have them for breakfast, as an afternoon snack to hold you over until dinner, or for dessert. They are just so yummy and delicious.

Banana and chocolate are a match made in heaven, after all.

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.

Vertical image of banana chocolate chip muffins on a black slate next to a white towel and chocolate chips.

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.

Vertical top-down image of muffins studded with chocolate chips on a black slate.

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!

Vertical image of banana chocolate chip muffins, one with a large bite taken out of it.

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.

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Horizontal image of a banana muffins with chocolate chips on a black surface

Easy Banana Chocolate Chip Muffins


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Description

Weekends are all about breakfast and this unbelievably easy banana chocolate chip muffins recipe is the next thing you should try.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 350˚F.  Line a 12-cup muffin pan with paper liners and set aside.
  2. 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.
  3. Add flour, flax meal, baking soda, and salt to banana mixture and stir well until combined.  
  4. Stir in chocolate chips.
  5. Spoon batter into muffin cups, filling each cup about 2/3 full.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.  
  7. Cool in pan for about 5 minutes. Remove muffins and place on cooling racks until completely cool.
  8. Store in an airtight container, or freeze in freezer bags.

  • 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

Horizontal image of assorted ingredients to make banana chocolate chip muffins.

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

Horizontal image of a batter with a pile of chocolate chips.

Add the sugar and butter to a medium bowl. Beat on medium speed with a hand mixer until blended. You could also do this in your stand mixer.

Beat in the banana, milk, yogurt, and egg whites, until just combined.

Horizontal image of a batter mixed with chocolate chips by a red spatula.

Add flour, baking soda, and salt. Stir the dry ingredients in with a spatula until well combined.

Fold in the chips.

Step 3 – Bake

Horizontal image of unbaked batter in muffin tins in a silver pan.

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

Horizontal image of a cooling rack with neat rows of baked muffins with chocolate chips.

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.

Horizontal image of a banana muffins with chocolate chips on a black surface

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.

Do you need more muffin recipes in your life? Check out some of our favorite varieties:

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: September 20, 2019 at 19:11 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.

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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.

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