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A tin of banana muffins with a knife sitting next to them.
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4.75 from 8 votes

Chocolate Chip Banana Bread Muffins

Course Sweets & Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 26 minutes
Total Time 36 minutes
Servings 12 muffins
Calories 239kcal
Author Kristine Underwood

Ingredients

  • 1/4 cup unsalted butter (room temperature)
  • 3/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 TBS milk (any kind, I use 2%)
  • 1 cup mashed bananas (about 2 medium bananas)
  • 1 1/4 cup flour (all-purpose, spooned and leveled)
  • 1/2 tps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350ºF and line a standard 12 cup muffin pan with paper liners.
  • In a large mixing bowl, stir together the butter and sugar until combined.
  • Add the egg, vanilla extract, milk, and mashed bananas and mix well.
  • Add the flour, baking powder, baking soda, and salt to the bowl and stir just until no streaks of flour remain.
  • Fold in the chocolate chips.
  • Using a 4 TBS cookie scoop, scoop the batter evenly into the 12 muffin cups. This recipe makes an even 12 muffins, so you should have just enough batter to fill them all.
  • Bake muffins for 24-26 minutes or until the tops are lightly golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Store muffins in an airtight container for 3-4 days or freeze for up to 3 months.
Notes
  • Use very ripe bananas. The browner (or even black) the bananas are, the sweeter and more flavorful your muffins will be.
  • Measure the bananas. Two bananas can vary quite a bit in size, so measuring 1 cup of mashed banana will give you the most consistent results.
  • Don’t overmix the batter. Make sure to stir just until the flour disappears. Overmixing can make muffins dense instead of soft and tender.
  • Check for doneness around the 20 minute mark, since all ovens are a little different. The muffins are ready when the tops spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • You can use your favorite chips. Milk chocolate, dark chocolate, or mini chocolate chips all work well.
Nutrition
Serving: 1 muffin | Calories: 239kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 107mg | Potassium: 175mg | Fiber: 2g | Sugar: 20g | Vitamin A: 160IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg