Bananas are a kitchen staple in many households, but no matter how often you buy them, there always seems to be that one bunch that ripens too quickly. If you’re like me, you may find yourself with a few overripe bananas that no one wants to eat. But don’t toss them out just yet—those bananas are perfect for making Chocolate Chip Banana Muffins!
This simple muffin recipe comes together in a flash, and best of all, it bakes in just 25 minutes. Plus, it’s freezer-friendly, so you can stock up on these sweet, moist treats and enjoy them whenever you want.
Why I Love These Banana Muffins
Over the years, banana bread has always been my go-to recipe for using up extra bananas, but lately, I’ve been gravitating toward banana muffins. Why? Well, muffins are quicker to bake and make for an easy, grab-and-go snack—especially for busy mornings when you’re short on time. My kids love them, and there’s never a complaint when fresh banana muffins come out of the oven.
But what really makes this recipe shine is how versatile it is. The base recipe is simple, making it easy to tweak and customize to your preferences. Whether you prefer your muffins plain, with chocolate chips, or with added nuts, this recipe is a great starting point.
How to Customize Easy Banana Chocolate Chip Muffins
- Chocolate Chips: Of course, chocolate chips are a classic addition to banana muffins, and they make these treats extra indulgent. You can use semi-sweet chocolate chips, milk chocolate, or even dark chocolate chips depending on your preference.
- Nuts: If you like a bit of crunch in your muffins, adding chopped nuts like walnuts, pecans, or almonds can elevate the flavor and texture. Nuts also provide a nice contrast to the soft, sweet banana base.
- Peanut Butter Chips: For a delicious twist, try adding peanut butter chips for a rich, nutty flavor. The combination of peanut butter and banana is a match made in heaven.
Tips for Perfect Banana Muffins
- Use Ripe Bananas: The riper your bananas, the sweeter your muffins will be! Overripe bananas with lots of brown spots are perfect for baking because they have a natural sweetness and moisture that’ll make your muffins soft and flavorful.
- Don’t Overmix the Batter: To keep your muffins light and fluffy, mix just until the dry ingredients are incorporated. Overmixing can lead to dense muffins.
- Check for Doneness: To make sure your muffins are done, insert a toothpick into the center. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.
The key to making these banana muffins is to use really ripe bananas. When really ripe or even over ripe, the banana’s flavor really comes through. You also want to make sure that you mash the bananas up really well so that the muffins are moist and full of the yummy banana flavor.
The muffins store for about 4 days at room temperature. Or 1 week in the refrigerator.
How To Freeze Chocolate Chip Banana Muffins
These muffins are also a fantastic option for meal prepping or snack-packing. They freeze well, so you can easily stash a batch in the freezer and thaw them whenever you need a quick treat or breakfast option.
After baking the muffins, place the muffins in a freezer bag, not touching, and freeze. Make sure the bag is lying flat in the freezer so that the muffins do not stick together. These are good in the freezer for several months.
When ready to eat, thaw in the refrigerator or defrost in the microwave for 30 seconds or so until they are warm.
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Chocolate Chip Banana Muffins
Whether you’re using up overripe bananas or just looking for a quick, satisfying snack, these Chocolate Chip Banana Muffins are sure to become a family favorite. With endless customization options and a quick baking time, they’re perfect for any occasion.
Ingredients
Instructions
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Preheat oven to 350 °F and line a muffin tin with muffin liners.
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In a large bowl mash together the bananas and sugar. Be sure to mash the bananas very well. Do not leave large chunks of banana.
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Once the bananas are mashed add in the eggs, mix well. Now add in the vanilla, oil and melted butter. Mix until fully incorporated.
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Next add in the cinnamon, salt, flour, baking powder and baking soda. Mix well. Now stir in the chocolate chips until fully incorporated.
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Fill each liner 3/4 of the way full. Bake for 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Repeat with the remaining batter. Enjoy!
Note
Muffin Variations:
Add in 1/2 cup to 3/4 cup of toasted chopped walnuts.
Omit the Chocolate Chips and add in 1 cup of toasted and chopped walnuts, pecans or almonds.
Add in 1/2 cup peanut butter chips to make chocolate chip peanut butter banana muffins.
Make the muffins plain. They are great without the addition of nuts or chips.
