These moist banana chocolate chip muffins come together quickly and are a delicious way to use up ripe bananas. Ready in under 30 minutes, they make a perfect breakfast or snack for the whole family.
Jump to:
- Why You’ll Love These Chocolate Chunk Banana Muffins
- Ingredient Information And Substitutions
- How To Make Banana Chocolate Chunk Muffins
- Frequently Asked Questions
- Tips For Buttermilk Banana Bread Muffins
- What To Serve With Banana And Chocolate Chip Muffins
- Other Breakfast Recipes To Try
- Moist Banana Chocolate Chip Muffins
Why You’ll Love These Chocolate Chunk Banana Muffins
In our house, two things are certain: bananas are always a favorite, and chocolate is a must. So it’s no surprise these muffins are a big hit with my husband and kids. They just can’t get enough of these moist, chocolate-studded treats!
These muffins capture that comforting flavor in a quick, easy-to-make form. Plus, the chocolate chips add just the right touch of sweetness to make breakfast feel a little indulgent... because who says you can’t enjoy chocolate first thing in the morning? Here are more reasons to make these incredible banana bread chocolate chip muffins:
- Super moist
- Ready in under 30 minutes
- Delicious way to use up ripe bananas
- Perfect snack for breakfast or dessert
Ingredient Information And Substitutions
- Bananas- Ripe bananas are key for sweetness and moisture. Overripe is perfect here!
- Butter- Softened butter adds richness. Vegan butter is a good alternative.
- Eggs- To bind everything together and give the muffins structure.
- Cooking spray- For greasing the muffin tin. Butter or parchment liners also work.
- Buttermilk- Brings moisture and keeps them tender. You can make your own by adding a tablespoon of lemon juice or vinegar to milk and whisking just before adding to the batter.
- All-purpose flour- Gives the muffins their perfect bite and texture.
- Sugar- Regular granulated sugar for sweetness and structure.
- Baking powder- Helps muffins rise and stay fluffy.
- Baking soda- Works with buttermilk to make muffins light.
- Nutmeg- Adds warm, subtle flavor. Use cinnamon if you prefer.
- Mini chocolate chips- These create better balance than regular sized chips. You can also try dark chocolate or white chocolate chips for a different twist.
How To Make Banana Chocolate Chunk Muffins
Step 1- Prep the ingredients.
Set your oven to 425 degrees F and spray a 12-cup muffin tin with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and nutmeg until evenly mixed.
In another bowl, mash the bananas until mostly smooth, with no big lumps.
Step 2- Mix wet ingredients.
Cream together butter and sugar for 2 minutes until light and fluffy. Add the eggs, buttermilk, and mashed bananas and mix until fully blended.
Step 3- Incorporate dry ingredients.
Slowly add the dry mix into the wet ingredients, stirring until everything comes together. Then, gently fold in the mini chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each one to the top. Sprinkle a few extra mini chocolate chips on the surface of each muffin.
Step 4- Bake the muffins.
Bake for 5 minutes at 425 degrees F. Without opening the oven door, lower the heat to 350 degrees F and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before serving.
Frequently Asked Questions
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend designed for baking. The texture will be just as moist and delicious.
The riper, the better! Look for bananas with lots of brown spots for the sweetest flavor and best texture. However, avoid any that are completely brown and overly mushy.
Yes! These muffins keep fresh and moist for several days when stored in an airtight container at room temperature, making them perfect for preparing ahead.
Tips For Buttermilk Banana Bread Muffins
- Don’t over-mix! Stir the batter just until ingredients come together to keep muffins tender.
- Use overripe bananas. They make the muffins super sweet and moist without any extra sugar.
- Buttermilk substitute: For this recipe, whisk 1 tablespoon lemon juice or vinegar into ½ cup regular milk just before adding to the batter.
- Make sure your ingredients are at room temperature so they blend easily and bake evenly.
- Begin baking at a higher temperature to help the muffins rise quickly and form nice, tall tops. Then reduce the heat after 5 minutes to gently finish cooking the centers without drying them out.
- Slather them with salted butter for the best banana chocolate chip muffin. They’re delicious on their own, but a little salted butter on top takes them to the next level!
- Ingredients to prep ahead- Mash your bananas and measure dry ingredients before starting.
- Leftovers and storage- Keep cooled muffins in an airtight container at room temperature for a few days or freeze up to 3 months.
What To Serve With Banana And Chocolate Chip Muffins
Pair these muffins with a good source of protein and some fresh fruit or veggies. This creates a well-rounded breakfast that’s both delicious and keeps you feeling full and energized throughout the morning. Here are a few ideas for pairing:
Other Breakfast Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Moist Banana Chocolate Chip Muffins
Ingredients
- Cooking spray
- 2 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- 3 ripe bananas (around ⅓ of a cup)
- ½ cup butter, softened (1 stick)
- 2 large eggs
- ½ cup buttermilk (you can also mix 1 Tablespoon lemon juice or white vinegar with milk)
- 1 cup sugar
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 425 degrees Fand spray a muffin tin with cooking spray. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda and nutmeg. Set aside.
- In a large mixing bowl mash the bananas until they're pretty well mushed and most of the lumps are out. You can use the stand mixer whisk attachment or just a fork.
- Add butter, eggs, buttermilk and sugar to the bowl and mix until well combined.
- Slowly add dry ingredients and mix until just combined. Fold in chocolate chips.
- Distribute the batter between all 12 muffin cups, they should all be filled to the top.
- Sprinkle a few more mini chocolate chips onto the top of the batter in each cup.
- Bake for 5 minutes at 425 degrees F and then without opening the oven, turn the temperature down to 350 degrees F and bake for another 15-18 minutes or until a toothpick comes out clean.
- Cool for 10 minutes and serve immediately.
Video
Notes
- Don’t over-mix! Stir the batter just until ingredients come together to keep muffins tender.
- Use overripe bananas. They make the muffins super sweet and moist without any extra sugar.
- Buttermilk substitute: For this recipe, whisk 1 tablespoon lemon juice or vinegar into ½ cup regular milk just before adding to the batter.
- Make sure your ingredients are at room temperature so they blend easily and bake evenly.
- Begin baking at a higher temperature to help the muffins rise quickly and form nice, tall tops. Then reduce the heat after 5 minutes to gently finish cooking the centers without drying them out.
- Slather them with salted butter for the best banana chocolate chip muffin. They’re delicious on their own, but a little salted butter on top takes them to the next level!
- Ingredients to prep ahead- Mash your bananas and measure dry ingredients before starting.
- Leftovers and storage- Keep cooled muffins in an airtight container at room temperature for a few days or freeze up to 3 months.
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