These banana choc chip muffins are light, fluffy and moist, with the added treat of gooey chocolate chips scattered throughout.
Everyone in our house loves these gorgeous choc chip banana muffins and they tend to disappear very quickly!
If however, you aren't as greedy as us, you can freeze these easily for later, making them perfect for batch cooking and kids lunch boxes.
Once baked and cooled, I seal them in Ziploc bags and place in the freezer, then I just need to pull them out in the morning and pop them in the lunch boxes.
Why you'll love this recipe
- These muffins are quick and easy to make.
- The gooey choc chips make them irresistible.
- They freeze well, so are perfect for batch baking and freezing for later.
- They are perfect for kids' lunch boxes and after-school snacks.
This easy banana chocolate chip muffins recipe uses the standard banana bread/cake ingredients with the added bonus of yummy chocolate chips!
A few notes about the ingredients:
- Bananas: Make sure you use very ripe bananas for the best flavor and natural sweetness. They are best when they are going brown on the outside, but not so brown that they are too mushy on the inside.
- Butter & Eggs: Make sure they are at room temperature before you start for the best results.
- Sugar: The brown sugar gives a wonderful richness to these chocolate chip banana muffins. However if you don't have any brown sugar, you can easily substitute with granulated or caster sugar, or any other sugar you have.
- Flour: The recipe uses all purpose flour with baking powder and soda. You can substitute with self-rising flour if that is all you have.
- Chocolate Chips: You can use any chocolate chips - dark, milk, semi-sweet, even white. Whatever you like! The muffins in the photos here use a mixture of dark and milk choc chips.
See recipe card below for a full list of ingredients and measurements.
How to Make Banana Chocolate Chip Muffins
Making these muffins is super simple. Follow these simple steps and read my top tips below.
Step One: Preparation
Make sure you have your oven pre-heated and your muffin tray ready lined with muffin cases. This means that you can get your muffins in the oven straight away without having to let the batter sit around.
Next, sieve your flour, baking powder and baking soda together and set aside. Then mash your bananas and vanilla together and set aside.
Again, this means it is ready to go as soon as you need it.
Step Two: Make the batter
To make the banana and choc chip muffins, first you need to cream together the butter and sugar until light and fluffy.
Then add the eggs in one at a time. I always add in one tablespoon of flour in with each egg, as I was taught this helps prevent the mixture from curdling.
Also ensure your egg is fully incorporated into the mixture before you add the next egg.
Now mix in the banana/vanilla mash.
And finally fold in the flour and chocolate chips. Only do this as much as you need to in order for it all to be mixed in. Don't overwork the batter or your muffins will be too dense.
Step 3: Bake the Muffins
Now you just need to divide the mixture into your prepared muffin tray (use a cookie or ice cream scoop to make this quicker and easier and for more equal quantities).
And finally, pop them in the oven to bake for for 20 minutes.
Top Tip: To help the banana muffins with chocolate chips look even better, add in a couple of choc chips to the top of the muffins after you have scooped them into the tray.
You can do this again after they come out of the oven and before the batter cools - they will sink right into the top.
Allow them to cool in the tin for just a couple of minutes before transferring to a rack to cool.
FAQs and Top Tips
Yes you absolutely can. Once they are cool, just pop them in an airtight freezer bag and try to use them up within a month. I put them in my kids lunch boxes while they are still frozen and they are ready to eat by lunchtime.
The best way to do this is to use an ice cream or large cookie scoop. This makes your muffins uniform in size and shape.
Love baking? Give these simple recipes a go!
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Banana Chocolate Chip Muffins
- Cupcake Liners
- Cookie Scoop
- Measuring Spoons and Measuring Cups
- Electric Hand Mixer
- 2 cups all purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 ripe bananas
- 1 teaspoon vanilla extract
- ⅔ cup butter (150g)
- ¾ cup brown sugar
- 2 eggs
- ¾ cup chocolate chips
- Pre-heat the oven to 320F / 160C. Prepare a muffin tin with cases.
- Sieve flour, baking powder and baking soda into a large bowl. Set aside.
- Mash together bananas and vanilla extract. Set aside.
- Cream together the butter and sugar until light and fluffy.
- Add 1 egg and 1 tablespoon of the flour mixture, mix until fully incorporated.
- Add 2nd egg and and 1 tablespoon of the flour mixture, mix until fully incorporated.
- Mix in bananas.
- Fold in the remaining flour and the chocolate chips. Be careful not to over mix.
- Use a cookie scoop to divide the mixture into 15 muffin cases.
- Bake in oven for 20 minutes, or until a knife comes away clean when inserted in the middle.
- Allow to cool for a couple of minutes in the tin before transferring to a wire rack to cool.
- The best bananas for this recipe are ones that are very ripe and turning brown (but not yet black!)
- Use a cookie scoop to transfer the batter into the muffin cases - this will make sure they are all even.
- Top each muffin with a couple of choc chips so that they look perfect.
- These muffins freeze really well, making them perfect for batch-baking. Store them in the freezer in an airtight bag or container for up to 3 months.