Description

Moist, fluffy, and loaded with gooey chocolate chips, these Perfect Banana Chocolate Chip Muffins are a dream come true for any home baker looking for quick breakfast ideas, healthy snacks, or easy dessert recipes. With a naturally sweet base of ripe bananas and a handful of pantry staples, this easy recipe comes together in just minutes—no mixer required. Whether you’re baking a batch for a lazy Sunday, packing school lunchboxes, or stashing extras in the freezer for busy mornings, these muffins are your new go-to for comforting, satisfying food ideas. They’re soft, tender, perfectly sweet, and absolutely packed with flavor.

Ingredients

3 ripe bananas (mashed)

1/2 cup granulated sugar

1/4 cup light brown sugar (packed)

1/2 cup unsalted butter (melted and slightly cooled)

1/4 cup milk (whole or 2%)

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

3/4 to 1 cup semi-sweet chocolate chips (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

2. In a large bowl, mash the bananas until smooth using a fork or masher.

3. Add melted butter, granulated sugar, brown sugar, eggs, milk, and vanilla extract. Whisk until well combined.

4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.

5. Gently fold the dry ingredients into the wet mixture using a rubber spatula. Do not overmix.

6. Fold in the chocolate chips. Toss them in a little flour first if you want to prevent sinking.

7. Use a scoop or spoon to divide the batter evenly between muffin cups, filling about 3/4 full.

8. Top each muffin with a few extra chocolate chips for that bakery-style finish.

9. Bake for 18–22 minutes or until a toothpick comes out clean or with a few moist crumbs.

10. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store for later!

Notes

These muffins freeze well—wrap tightly and store for up to 3 months.

To make them less sweet, reduce sugar by 2–3 tablespoons if your bananas are very ripe.

For variation, replace chocolate chips with blueberries or chopped walnuts.

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 16g
Sodium: 180mg
Fat: 10g
Saturated Fat: 6g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: quick breakfast, healthy snack, easy muffin recipe, banana chocolate chip muffins, food ideas