Soft and moist banana muffins loaded with lots of chocolate chips! These homemade muffins are an easy baking recipe for the weekend. Grab a few simple pantry ingredients and a few bananas, and you’ll have a warm batch of chocolate banana muffins in no time.
Table of contents
If it’s fall time, it’s baking time, and there’s no better recipe to try than these easy banana chocolate chip muffins. They are the best excuse to have chocolate for breakfast, and they’re so easy you’ll be indulging in said chocolate in no time at all.
Easy 30 Minute Muffin Recipe
These are banana chocolate chip muffins with oil and there are two reasons I love this:
- One, the oil adds a lot of moisture and helps create a nice tender crumb. The muffins are also a little lighter in texture than ones made with butter, which can weigh them down a bit.
- Two, oil saves time – just measure and pour. There’s no added time waiting for butter to soften or melting it in the microwave.
They’re also ready in 30 minutes, so it’s not too far of a stretch to imagine making them on a Saturday morning instead of the day before. Fresh-baked chocolate banana muffins warm from the oven? Yes, that sounds very good to me.
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- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Packed brown sugar – You can use dark or light brown sugar. The muffins will have a deeper molasses flavor if you use dark brown sugar.
- Large eggs
- Canola oil or vegetable oil – If you’re a butter enthusiast, you can substitute the same amount of melted butter in place of the oil. The muffins may be a tad denser, but they will still be delicious because, well, butter.
- Vanilla extract
- Mashed bananas – You can use ripe bananas with quite a few spots on the peels. Or, you can use overripe bananas with peels entirely browned. The more ripe the bananas are, the sweeter they are. If you use frozen bananas, thaw them first before mashing them.
- Chocolate chips – Any chocolate chips will work, like semi-sweet, milk chocolate, or dark chocolate chips. White chocolate chips would be a fun twist, or skip the chocolate and try peanut butter chips.
- Optional mix-in – You can skip the chocolate chips altogether (but also, why?) and use the same amount of chopped nuts like pecans or walnuts. Or, you mix in half of the chocolate chips and the rest nuts.
How to Make Them
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the sugar, eggs, oil, vanilla, and mashed bananas.
- Add the flour mixture to the wet ingredients and whisk until combined. The batter will have some lumps from the bananas. Mix in the chocolate chips.
- Divide the batter among the muffin pan molds and bake the muffins for five minutes at 425°F. Lower the oven temperature to 350°F and bake them until a toothpick comes out clean, about 10 minutes or so.
- Place the muffin pan on a wire rack to cool before serving the muffins.
Do you have to bake them at two different temperatures? Starting the muffins at a higher oven temperature creates that nice dome on top of each one.
Recipe Tips for the Best Banana Chocolate Chip Muffins
You will need 1 1/2 cups of mashed bananas or approximately three medium-sized bananas. When you mash them, it’s okay to have some small lumps – the bananas don’t need to be broken down into a puree.
When you mix the dry ingredients with the wet ones, don’t over-mix. It will only take about 10 to 15 seconds of stirring to combine the batter thoroughly.
A large cookie scoop makes it easy to transfer the muffin batter from the bowl to the pan.
Mix all the chocolate chips into the batter or reserve some to sprinkle over the top of the batter before you bake the muffins.
I like to use paper liners, but you can bake these muffins without them. Just coat the muffin pan with cooking spray. If you don’t use liners, your muffins may be a little darker around the bottom edges.
- Once the muffins are cool, store them in an airtight container. They will keep for two to three days at room temperature. You can reheat them in the microwave for about 30 seconds or so.
- If you want to freeze them, let them cool and place them in a freezer bag or container. They will keep well in the freezer for up to three months.
Whether you make them for a snack or a breakfast treat, these chocolate chip banana muffins are just too easy to pass up. Give them a try, won’t you? I think you’ll love them as much as I do.
More Muffin Recipes
- Banana Walnut Muffins
- Blueberry Buttermilk Muffins
- Chocolate Banana Muffins
- Gingerbread Muffins
- Cranberry Orange Muffins
📣 Do you love this recipe? I would love to know! Leave a comment below the recipe along with your recipe star rating.Print
Chocolate Chip Banana Muffins
Soft and moist banana muffins loaded with lots of chocolate chips! These chocolate chip banana muffins are an easy baking recipe for the weekend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup packed brown sugar (you can use dark or light brown sugar)
- 2 large eggs
- ½ cup canola oil or vegetable (see note)
- 1 ½ teaspoons vanilla extract
- 1 ½ cups mashed banana (see note)
- 1 cup chocolate chips (see note)
- Preheat the oven to 425°F and line a muffin pan with paper liners or you can spray the pan with cooking spray if you don’t have liners on hand.
- Whisk the flour, baking powder, baking soda, and salt in a mixing bowl.
- In a separate bowl, mix the sugar, eggs, oil, vanilla extract, and mashed banana until well combined. The batter will be lumpy from the bananas.
- Add the dry ingredients to the wet ingredients and stir until just combined (about 10 to 15 seconds). Stir in the chocolate chips, reserving a handful (about ¼ – ⅓ cup) to place on top of the muffins if desired.
- Divide the batter among the muffin cups, filling them to the top. Place the reserved chocolate chips on top.
- Bake the muffins for five minutes at 425℉. Then, lower the temperature to 350℉ for an additional 10-12 minutes, or until a toothpick comes out clean when inserted.
- Take the muffins out of the pan and place them on a wire rack to cool.
Oil: You can substitute the same amount of melted butter for the oil.
Bananas: You will need approximately three medium-sized bananas for 1 1/2 cups mashed.
Chocolate chips: Use your favorite chips – I love these with semi-sweet or dark chocolate chips, but milk chocolate would be great, too. You could also use white chocolate chips or peanut butter chips.
Storage: They will keep in an airtight container at room temperature for two to three days. Or you can freeze them for up to three months.
- Serving Size: 1 muffin
- Calories: 277
- Sugar: 18.9g
- Sodium: 172.2mg
- Fat: 15.4g
- Saturated Fat: 4.3g
- Unsaturated Fat: 8.9g
- Trans Fat: 0g
- Carbohydrates: 32.8g
- Fiber: 1.8g
- Protein: 4g
- Cholesterol: 31mg
Keywords: banana chocolate chip muffins with oil, easy banana chocolate chip muffins, banana muffins with chocolate chips
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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