Chocolate Chip Banana Bread Muffins

The scent of bananas turning spotted on the counter always pulls me toward the kitchen. These muffins started as a way to rescue those forgotten fruits, but they have become my go-to for unexpected guests and quiet Sunday mornings. There is something deeply satisfying about turning what looks like past its prime into something tender and sweet.

Last winter, my neighbor texted at 7am asking if I had anything breakfasty. I pulled a batch of these from the freezer, warmed them up, and walked them over in my pajamas. She texted back an hour later asking for the recipe, and now we trade banana bread stories every time our fruit bowls start overflowing.

Ingredients

• 3 ripe bananas, mashed: The blacker the peel, the sweeter and more intense the banana flavor becomes
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 80 ml (1/3 cup) vegetable oil: Oil keeps these muffins tender longer than butter would
• 100 g (1/2 cup) light brown sugar: The molasses in brown sugar adds a subtle caramel depth
• 1 tsp pure vanilla extract: Do not skip this, it bridges the gap between banana and chocolate
• 190 g (1 1/2 cups) all-purpose flour: Scoop lightly into your measuring cup and level off for accuracy
• 1 tsp baking powder: This gives the muffins their lift and lightness
• 1/2 tsp baking soda: Works with the acidic bananas to help them rise
• 1/4 tsp salt: Just enough to make the chocolate flavor pop
• 120 g (2/3 cup) semi-sweet chocolate chips: Semi-sweet balances the sweetness of the bananas perfectly

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and line your muffin tin with paper liners

Mash those bananas:

In a large bowl, mash until mostly smooth with just a few small pieces remaining

Whisk in the wet ingredients:

Add eggs, oil, brown sugar, and vanilla, whisking until everything blends together

Mix the dry ingredients separately:

In another bowl, whisk together flour, baking powder, baking soda, and salt

Combine gently:

Pour the dry ingredients into the wet and stir just until no flour streaks remain

Add the chocolate:

Fold in the chocolate chips by hand, being careful not to overwork the batter

Fill the muffin cups:

Divide the batter evenly among all 12 cups and sprinkle extra chips on top

Bake until golden:

Bake for 18 to 22 minutes until a toothpick comes out with just a few moist crumbs

Let them rest:

Cool in the tin for 5 minutes before moving to a wire rack

Pin It

My three year old helped me make these last week and accidentally dumped double the chocolate chips in. Best mistake ever. We stood at the counter eating the warm ones straight from the tin, chocolate smeared across both our chins, and I decided to keep that accident as my new standard ratio.

Making Them Your Own

Half a teaspoon of cinnamon warmed with the dry ingredients adds a cozy spice layer that pairs beautifully with banana. Sometimes I toss in a handful of chopped walnuts for crunch, especially when I want these to feel more like a substantial breakfast.

Storage Secrets

These freeze remarkably well. I wrap each muffin individually in plastic wrap, then toss them all into a freezer bag. Thirty seconds in the microwave brings back that fresh baked warmth, perfect for busy weekday mornings when baking from scratch feels impossible.

Perfect Pairings

A smear of salted butter while they are still warm makes the chocolate chips melt all over again. These are also incredible split in half and toasted until the edges get crisp and the chocolate turns gooey. I have been known to crumble one over vanilla ice cream for dessert.

• Try adding a tablespoon of sour cream or yogurt if your bananas are not quite ripe enough
• For a breakfast version, reduce the chocolate chips to 1/3 cup and add 1/2 cup oats
• Let the batter rest for 10 minutes before baking for an even tender crumb

Pin It

There is always room for another batch of these in my freezer. They have saved more last minute breakfasts and sudden chocolate cravings than I can count.

Common Questions

→ How ripe should the bananas be?

Use bananas with plenty of brown spots or almost black peels. These overripe bananas are sweeter, softer, and mash more easily, creating a moist, tender crumb and intense banana flavor in the finished muffins.

→ Can I make these ahead of time?

Yes, these muffins keep well in an airtight container at room temperature for up to 3 days. They also freeze excellently—wrap individually and freeze for up to 2 months. Thaw overnight or microwave briefly.

→ Why did my muffins turn out dense?

Overmixing the batter develops too much gluten, making muffins tough. Stop stirring as soon as the flour disappears—some lumps are fine. Also ensure your leavening agents are fresh and don't reduce the sugar too much.

→ Can I use whole wheat flour?

Substitute half the all-purpose flour with whole wheat flour for added fiber and nutrients. Using entirely whole wheat will yield denser, heavier muffins. Whole wheat pastry flour works well for a lighter texture.

→ What add-ins can I include?

Chopped walnuts or pecans add crunch and complement the banana-chocolate flavors. Try adding ½ teaspoon cinnamon for warmth, or swapping chocolate chips for white chocolate chunks. Dried cranberries also work beautifully.

→ How do I know when they're done baking?

Insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs. The tops should be golden and spring back when gently touched. If they're browning too quickly, tent with foil.