Banana Bread-Chocolate Chip Muffins
These Banana Bread Chocolate Chip Muffins are soft, moist and packed with chocolatey flavor in every bite. They taste just like Banana Bread but in a quick, muffin form. This recipe makes around 10 muffins. Simple to make and always delicious!
I’ve never been a huge fan of Banana Bread, but ever since I started testing and developing different recipes, it’s slowly growing on me. These Banana Bread Chocolate Chip Muffins turned out so good! I added a teaspoon of cinnamon to the batter, which is not overpowering, but it gives a nice subtle flavor. The banana and chocolate also pair beautifully together.
This recipe makes about 10 larger muffins. I used tall cupcake liners so I could fill them a bit more and make them taller. If you’re making regular sized muffins, you’ll likely get around 12. I hope you give them a try and enjoy!
WHY YOU’LL LOVE THIS RECIPE
💛 Soft and moist - These muffins have the perfect fluffy texture with a tender crumb.
💛 Chocolatey goodness - Every bite has melty chocolate chips that pair perfectly with banana.
💛 Simple ingredients - It is made with basic pantry staples you probably already have.
💛 Quick to make: Comes together very quickly.
💛 Perfect for breakfast or snacks: Great with coffee in the morning or as an afternoon treat.
💛 Freezer friendly - You can freeze them and enjoy later anytime you crave something sweet.
💛 Customizable: Add nuts or fill with Nutella.
💛 Beautiful bakery style tops - They rise tall and look gorgeous in tall cupcake liners.
Tools you will need for this recipe
· Large bowl - To mix and prepare the muffin batter
· Fork or potato masher - To mash the bananas until smooth
· Hand whisk or electric mixer - To combine the ingredients evenly
· Cupcake liners - Tall liners are best if you want taller muffins
· Muffin tin - You can use regular or jumbo sized tins depending on how big you want your muffins
· Cookie scoop - Helps portion the batter evenly for consistent muffins
· Kitchen scale - Recommended for accurate measurements in grams
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Tips and tricks :)
→ Use ripe bananas: They’re sweeter and mash easily, which makes the muffins moist.
→ Measure your bananas: Using the right amount keeps the texture consistent.
→ Do not overmix: Overmixing the batter can make the muffins tough.
→ Do not overbake: Check a few minutes before the timer; you want them soft and moist.
→ Use good quality chocolate: Better chocolate makes the flavor richer.
→ Store at room temp for 2-3 days: Keep them in an airtight container so they stay soft.
→ You can freeze leftover muffins: Wrap individually or in a container for up to 1 month.
→ Try mixing in nuts or dried fruit: Adds texture and flavor variety.
Frequently asked questions
1. Can I use unripe bananas?
It’s best to use very ripe bananas for this recipe. They’re sweeter and mash more easily, which helps the muffins stay moist. Unripe bananas can make the muffins denser and less flavorful.
2. How should I measure my bananas?
I recommend weighing your bananas after peeling. This ensures the right amount of moisture and flavor in the batter. Too much or too little banana can change the texture of the muffins.
3. Why are my muffins dry?
Dry muffins usually happen if the baking time is too long. Make sure to check the muffins a few minutes before the suggested baking time.
4. Can I make smaller or larger muffins?
Yes! If you make them smaller, reduce the baking time slightly. For jumbo muffins, increase the baking time and expect fewer muffins from the same batch.
5. How should I store these muffins?
Store them in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate for up to 4 days, but bring them to room temperature or warm slightly before eating.
6. Can I freeze the muffins?
Yes. Wrap each muffin individually in plastic wrap or place in an airtight container and freeze for up to 1 month. Thaw at room temperature before serving.
Ingredients you will need for this recipe
Bananas: Ripe bananas add natural sweetness and moisture. You can mash them with a fork or potato masher. Overripe bananas work best because they’re sweeter.
Granulated sugar: You can reduce it slightly if you prefer less sweet muffins.
Dark brown sugar: Light brown sugar works too.
Eggs: Helps bind the ingredients together and gives structure.
Neutral oil: Keeps the muffins moist. I used sunflower oil, but you can use melted butter or coconut oil instead.
Milk: Adds moisture and helps the batter mix smoothly. You can use any milk alternative like oat milk or almond milk, but the flavor might change slightly.
Plain yogurt: Makes the muffins soft and tender. Greek yogurt or even sour cream can be used as a substitute.
Vanilla bean paste: Vanilla extract works as a simple alternative.
All purpose flour: The base of the muffins. Don’t pack it too tightly when measuring if you’re not using a scale.
Baking powder: Helps the muffins rise. Make sure it’s fresh for best results.
Cinnamon: You can adjust the amount or leave it out if you prefer.
Milk chocolate chips: You can also use chocolate chunks or a different type of chocolate.
Semi sweet chocolate chips: You can replace with dark chocolate or any preferred chocolate chips.
Step by step instructions with photos
1. Preheat your oven to 180•C and line a muffin tin with 10 cupcake liners.
2. In a large bowl mash the bananas.
3. Add the granulated sugar and brown sugar, then mix to combine.
4. Whisk in the eggs and vanilla until fully incorporated.
5. Add the milk, yogurt and oil. Mix until combined.
6. Add the flour, baking powder and cinnamon. Stir until just combined.
7. Lastly fold in the chocolate chips.
8. Divide the batter evenly between the 10 muffin liners.
9. Top with a few extra chocolate chips.
10. Bake in the preheated oven for about 20 minutes.
11. Let the muffins cool slightly before serving and enjoy!
Banana Bread-Chocolate Chip Muffins
These Banana Bread Chocolate Chip Muffins are soft, moist and packed with chocolatey flavor in every bite. They taste just like Banana Bread but in a quick, muffin form. This recipe makes around 10 muffins. Simple to make and always delicious!
Ingredients
- 2 medium sized, ripe Bananas (200g), mashed - 3/4 cup + 2 tablespoons
- 150g granulated sugar - 3/4 cup
- 50g dark brown sugar - 1/4 cup
- 2 large eggs
- 50g neutral oil - 4 tablespoons
- 50g milk - 4 tablespoons
- 100g plain yogurt - 1/3 cup + 1 tablespoon
- 1 teaspoon vanilla bean paste
- 250g all purpose flour - 2 cups
- 8g baking powder - 1 teaspoon + 1/2 teaspoons
- 1 teaspoon cinnamon
- 80g milk chocolate chips - 1/2 cup
- 80g semi-sweet chocolate chips - 1/2 cup
Instructions
- Preheat your oven to 180•C and line a muffin tin with 10 cupcake liners.
- In a large bowl mash the bananas.
- Add the granulated sugar and brown sugar, then mix to combine.
- Whisk in the eggs and vanilla until fully incorporated.
- Add the milk, yogurt and oil. Mix until combined.
- Add the flour, baking powder and cinnamon. Stir until just combined.
- Lastly fold in the chocolate chips.
- Divide the batter evenly between the 10 muffin liners.
- Top with a few extra chocolate chips.
- Bake in the preheated oven for about 20 minutes.
- Let the muffins cool slightly before serving and enjoy!
Nutrition Facts
Calories
343Fat
12 gSat. Fat
4 gCarbs
55 gFiber
2 gNet Carbs
53 gSugar
31 gProtein
5 gSodium
109 mgCholesterol
40 mg
