Ready in under an hour, these banana chocolate chip muffins are super quick to bake up and require minimal effort with maximum results! A fluffy and tender banana muffin filled with chocolate chips in every bite.
These muffins are a great way to use up those overly ripe bananas we all tend to have hanging out in the kitchen. And are great if you’re short on time and want something quicker than a full banana bread loaf.
How to Make Banana Chocolate Chip Muffins
These muffins come together in a flash so start by having all your ingredients out and ready to go!
Wet Ingredients
- Softened Unsalted butter
- Granulated sugar
- Eggs
- Mashed Banana
- Vanilla Extract
- Buttermilk
Dry Ingredients
- All-purpose flour
- Baking Soda
- Salt
- Chocolate Chips
Method
Begin by beating together the butter and sugar in a stand mixer or with a hand mixer. Since we have a very small amount of butter to sugar ratio in this recipe, they won’t cream together as they typically do in other cake-like recipes. Instead we are looking for the butter to blend into the sugar and create a wet sand like texture.
Add in the remaining wet ingredients, except the buttermilk, and continue mixing until well combined. The mashed bananas provide not only flavor but a lot of moisture in these muffins, along with the buttermilk.
Separately, whisk together all dry ingredients, except the chocolate chips. Slowly add in a third of the dry mixture to the wet ingredients. Next, mix in half of the buttermilk. Repeat with the dry mixture, buttermilk, and end with the last of dry ingredients.
Lastly, stir in the chocolate chips. You can use either regular sized chips or mini chips in this recipe. Both will work great, but I find that the mini chips have an overall better distribution throughout the muffins.
Bake at 350°F until the muffins are golden brown and spring back when lightly touched, about 17-20 minutes.
How to Store Muffins
Keep muffins stored in an air tight container to retain freshness. They can be stored at room temperature on the counter for 2-3 days. Or store in the fridge for slightly longer, about 3-4 days.
Like most baked goods, keeping these muffins from being exposed to too much air will help to retain moisture and prevent them from drying out.
Looking for a full Banana Bread Recipe?
Be sure to check out my Brown Butter Chocolate Chunk Banana Bread recipe for the most delicious combo of browned butter, chocolate and banana!
Check out some other Muffin & Cupcake Recipes!
- Fluffy Blueberry Lemon Muffins
- Healthier Apple Muffins
- Spiced Apple Cupcakes with Maple Cream Cheese Frosting
Banana Chocolate Chip Muffins
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 16 – 18 muffins 1x
Description
Fluffy, tender, and moist banana chocolate chip muffins. These are super easy to make and packed with banana and chocolate in every bite.
Ingredients
- 1/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup mashed banana (from about 3 medium sized ripe bananas)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup buttermilk
- 1 cup semisweet chocolate chips (mini or regular size)
Instructions
- Preheat the oven to 350°F and line 18 muffins cups with paper liners. Spray each liner lightly with non-stick cooking spray.
- In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and granulated sugar together until it resembles wet sand. Add in the eggs, mashed banana, and vanilla extract and continue mixing until evenly combined.
- In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on a low speed, add 1/3 of the flour mixture to the wet ingredients alternating with 1/2 of the buttermilk. Continue until all ingredients have been added. Stir in the chocolate chips.
- Fill each muffin cup about 2/3 full with batter. Top each muffin with additional chocolate chips if desired.
- Bake for 17-20 minutes, or until the muffins are golden brown and the top springs back when lightly touched. Let cool completely on a wire rack.
Roseann
Glad to see you are back to baking. Great picks