Chocolate Chip Banana Muffins
These Chocolate Chip Banana Muffins are easy to make and a great way to use up over ripe bananas. This recipe comes together fast and bakes in just 25 minutes. They are also freezer friendly!
We always have bananas, so inevitably we have bananas go past the point anyone wants to eat them. So, making banana muffins, or banana bread is always my go to. Here lately I have been making a lot of muffins, they bake faster and make an easy treat to grab when in a hurry. The kids are definitely not complaining.
This recipe is super easy to customize. The muffins are great plain. Or you can add in the chocolate chips. Nuts, like walnuts, almonds or pecans are a fantastic way to customize this recipe.
Peanut butter chips are also a great way to add in additional flavor. Either way, these muffins are always great and everyone's favorite.
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.
To Freeze the Chocolate Chip Banana Muffins
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.
Looking for more recipes using bananas?
These Chocolate Chip Banana Muffins are soft, moist and packed full of chocolate chips. These are perfect for a quick breakfast or tasty treat. This recipe comes together quickly and is freezer friendly.
- 5 Large ripe bananas
- 1 1/4 cup brown sugar (lightly packed)
- 1/2 Cup oil
- 1/4 Cup butter (melted)
- 2 Large eggs
- 1 1/2 tsp vanilla extract
- 1 Teaspoon cinnamon
- 1/2 Teaspoon salt
- 2 cup flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon baking soda
- 1 Cup chocolate chips (semi-sweet)
Preheat oven to 350 °F and line a muffin tin with muffin liners.
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.
Once the bananas are mashed add in the eggs, mix well. Now add in the vanilla, oil and melted butter. Mix until fully incorporated.
Next add in the cinnamon, salt, flour, baking powder and baking soda. Mix well. Now stir in the chocolate chips until fully incorporated.
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!
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.
Thank you for stopping by!