Go Back
A close-up of a banana chocolate chip muffin with a bite taken out, resting on a wire cooling rack.

Classic Banana Chocolate Chip Muffins

These delightful banana chocolate chip muffins are moist, sweet, and bursting with flavor. A perfect treat for breakfast, snack time, or dessert, loved by all ages.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 3 medium ripe bananas mashed (about 1 cup)
  • 1 large egg room temperature, lightly beaten
  • 1/4 cup milk any kind
  • 1/4 cup unsalted butter melted and cooled, or vegetable oil
  • 1 tsp vanilla extract
Add-ins
  • 1/2 cup chocolate chips plus extra for sprinkling on top (optional)

Equipment

  • 12-cup Muffin Tin
  • Paper Muffin Liners
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Spatula
  • Fork or potato masher

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. If you don't have liners, you can grease and flour the muffin cups.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, and salt. Make sure there are no lumps of brown sugar.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. Add the lightly beaten egg, milk, melted butter (or oil), and vanilla extract to the mashed bananas. Whisk until well combined.
Mix and Bake
  1. Pour the wet banana mixture into the dry ingredients. Stir gently with a spatula just until combined. Do not overmix; a few lumps are fine. Overmixing will result in tough muffins.
  2. Gently fold in the chocolate chips.
  3. Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full. Optionally, sprinkle a few extra chocolate chips on top of each muffin for a bakery-style finish.
  4. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs attached. The tops should be golden brown.
  5. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, you can add 1/2 teaspoon of ground cinnamon to the dry ingredients. These muffins store well in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2-3 months.