These small-batch, soft and super moist chocolate chip banana bread muffins are the easiest to make, yet are the most delicious banana bread muffins I’ve ever eaten!
Happy Monday again everyone! I spent the weekend packing for an upcoming vacation we are going on next week and re-baking (for the very last time) these chocolate chip banana bread muffins to make sure the recipe was PERFECTION!
And guess what? I’ve nailed it. It totally is, right down to the cookie scoop you need to fill those muffin cups precisely!
At the beginning of this year, I went on a baking frenzy because I needed baked goods and new recipes to photograph.
I know you remember when I was trying to fill up my Instagram with updated photos as part of my resolution for 2019? Yeah, well this was one of those recipes. I had been working on it for a while, but it wasn’t fully tested. And for me, that means it’s been baked three times and has turned out the same perfect way each time.
So, one-by-one, I’ve been going back through all of those posts that you saw on Instagram and finalizing the recipes and getting those blog posts done!
Banana bread is one of those things that’s near and dear to my heart. I grew up eating it, as it was one thing my mom made regularly, besides chocolate chip cookies.
When my mom made banana bread, she always made a traditional version, so as I grew up, I found it fun to play around with different recipes and make new flavor varieties. Adding chocolate was at the very top of my list, of course.
These chocolate chip banana bread muffins aren’t fancy; in fact, they’re downright simple. It’s basically just a modifed-to-make-small-batch-muffins version of my banana bread recipe with TONS of chocolate chips added to make a good thing even better!
One of the best things about these muffins is the texture; they are super light and soft. They almost melt in your mouth. I promise! They taste exactly like banana bread, but with a little extra richness from the gobs of chocolate in them. They’re light, and soft, and moist, and sweet; they’re really to-die-for.
A couple of things to remember when baking these chocolate chip banana bread muffins:
- This is a one-bowl recipe, so there’s no need for fancy equipment (it’s perfect to make with kids – ask Mad – she’s my baking helper!). Just make sure to follow the instructions and the ingredient order. It matters.
- This recipe makes only 14 regular size muffins, which is about half of what my traditional banana muffins recipe makes. Yes, you can easily double it if you need to make more.
- You could use any chocolate you prefer. I’ve found that milk chocolate or semi-sweet are Madiynn’s favorites, but I personally like the bitterness of dark chocolate, so get creative!
- And speaking of chocolate, if you’re more of a baking chocolate kind of person, I used a rough chopped Ghirardelli semi-sweet chocolate bar once (because that’s all I had, haha) and the muffins were incredible! I’m pretty sure it was the tiny chocolate shards that made them so.
- I recommend using parchment paper muffin liners, they keep banana muffins from sticking to the liner, which everyone hates, better than any other liner/spray/preparation I’ve tried.
- These muffins freeze great. In fact, if we aren’t going to eat them all right away, I throw them in the freezer in an airtight container and take one or two out as needed. It’s so great!
I’m so excited to finally get the recipe posted for these chocolate chip banana muffins, as they are so simple and delicious; they’ve become one of our all-time favorites! I know you’ll fall in love with these muffins just like we did and you’ll be baking them every single week, maybe even buying bananas just to let them go bad on the counter – like me!
Chocolate Chip Banana Bread Muffins
- 1/4 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 egg
- 1 tsp vanilla extract
- 2 TBS milk
- 1 cup flour
- 3/4 cup banana, mashed (approximaetly 2 over-ripe bananas)
- 3/4 cup chocolate chips (any kind)
- Preheat oven to 350 degrees and line muffin cups.
- In a large bowl, cream butter, sugar, baking powder, baking soda, and sea salt together until light and crumbly.
- Add egg, vanilla extract, and milk and stir well.
- Add flour, half at a time, mixing until just combined.
- Stir in mashed banana and mix well.
- Fold in chocolate chips.
- Using a 4 TBS cookie scoop, fill muffin cups 2/3 full.
- Bake at 350 degrees for 30 minutes, rotating pans halfway through, until the muffin tops are brown and set.
- Let muffins cool in the pans for 5-10 minutes until transferring to a wire rack to cool completely.
- Store muffins in an airtight container for up to 1 week or freeze.