Chocolate Chip Banana Muffins—Moist, Sweet, and Loaded with Melty Chips

Chocolate chip banana muffins are the cozy kind of bake that makes your whole kitchen smell like comfort. They’re soft, fluffy, and sweetened naturally with overripe bananas, then studded with rich chocolate chips in every bite. Whether you’re baking for breakfast, snack time, or something sweet to tuck into a lunchbox, these muffins deliver that perfect balance of fruity sweetness and chocolate decadence. This recipe gives you tender, golden domes and a moist crumb, no dry muffins here—just bakery-style goodness you’ll want to make on repeat.

Why These Muffins Are a Must-Make

They come together fast in one bowl and don’t require a mixer, making them perfect for busy mornings or spontaneous baking. The bananas keep the muffins super moist, while brown sugar adds richness and depth. The chocolate chips melt into the soft batter, giving you melty pools of goodness without overpowering the banana flavor. Plus, these muffins freeze beautifully and make a great make-ahead breakfast or snack.

Ingredients

• 1½ cups mashed ripe bananas (about 3 medium)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1 tsp vanilla extract
• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon (optional but delicious)
• ¾ cup chocolate chips (plus extra for topping)

Instructions

Preheat oven to 350°F and line a muffin tin with paper liners or grease lightly.
In a large bowl, mash bananas until smooth.
Add brown sugar, granulated sugar, melted butter, eggs, and vanilla. Whisk until well combined.
Add flour, baking soda, salt, and cinnamon. Stir gently until just combined—don’t overmix.
Fold in chocolate chips.
Divide batter evenly among muffin cups, filling about ¾ full.
Sprinkle a few extra chocolate chips on top of each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Best Results

Use extra-ripe bananas with lots of brown spots for the sweetest, most flavorful muffins. Don’t overmix the batter—stir just until the flour disappears to keep the crumb tender. For taller muffins, let the batter rest in the muffin tin for 10 minutes before baking. Add a sprinkle of coarse sugar on top for a bakery-style finish.

Variations

Swap chocolate chips for chopped walnuts or pecans. Add ½ tsp nutmeg for a cozy spice kick. Use mini chocolate chips for more even distribution. Sub whole wheat flour for half the all-purpose flour to make them slightly heartier.

Storage

Store muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze in a zip-top bag for up to 2 months. Thaw overnight or microwave for 20–30 seconds to warm.

Final Thoughts

Chocolate chip banana muffins are simple, soft, and totally satisfying. They’re perfect for mornings when you need something quick but crave something homemade. Each bite is a hug of banana warmth and melty chocolate—what more could you want?