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Indulge in this fluffy and easy-to-make banana chocolate chip muffin with sweet chocolate chips. It’s perfect for busy mornings!

For weekend brunches, I always crave a soft, banana dessert. Back in 2019, I made these Easy Banana Chocolate Chip Muffins just for my kids, and it quickly became a favorite for our lazy mornings in.

Somehow, after 7 years, we forgot about it. Which is a shame, because it’s truly amazing! The crumb is tender and cake-like, bursting with intense banana flavor, while the melty chocolate chips add richness and sweetness. Thankfully, this banana muffin recipe is back on rotation, and now my whole family of four loves it!

Why You’ll Love This Recipe

Banana chocolate chip muffins bring comfort with a playful twist. The balance feels just right, not too sweet and never dry. They feel homemade in the best way.

Moist texture: Ripe bananas keep every bite soft.

Chocolate pockets: Chips melt into little bursts of flavor.

Easy mixing: Simple bowls and quick steps.

Great for ripe bananas: Perfect way to use them up.

Family favorite: Kids and adults both reach for seconds.

Ingredients

For the Muffins

1 and a half cups all purpose flour
1 teaspoon baking soda
Half teaspoon salt
Half teaspoon ground cinnamon
3 ripe bananas mashed
One half cup brown sugar
One quarter cup granulated sugar
One third cup melted butter or oil
1 large egg
1 teaspoon vanilla extract
Three quarters cup chocolate chips

Step by Step Instructions

1. Prepare the Oven

Set the oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners or lightly grease each cup. This step helps the muffins bake evenly and lift easily.

2. Mix Dry Ingredients

Add flour, baking soda, salt, and cinnamon into a bowl. Stir well so the leavening and spice spread evenly through the flour.

3. Mash the Bananas

Place ripe bananas into another bowl. Mash until mostly smooth with a few small lumps. Those bits add texture and deeper banana flavor.

4. Blend Wet Ingredients

Stir brown sugar, granulated sugar, melted butter, egg, and vanilla into the mashed bananas. Mix until smooth and glossy.

5. Combine Batter

Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in chocolate chips slowly so the batter stays light.

6. Fill Muffin Cups

Spoon batter into each cup, filling about three quarters full. Sprinkle a few extra chocolate chips on top if you like.

7. Bake Until Set

Place the pan in the oven and bake for eighteen to twenty two minutes. The tops should spring back when touched gently.

8. Cool Slightly

Let the muffins rest in the pan for five minutes. Transfer to a rack so steam escapes and the bottoms stay soft.

Serving Suggestions

Banana chocolate chip muffins taste amazing while warm. Enjoy one with coffee, tea, or a glass of milk. They also work well alongside fruit and yogurt for a balanced breakfast.

When serving guests, I stack them on a plate with a few chocolate chips scattered nearby. The look feels simple and inviting.

Tips & Variations

For extra chocolate flavor, use dark chocolate chips.
For lighter muffins, replace part of the butter with yogurt.
For added texture, mix in chopped nuts with the chocolate chips.
For bakery style tops, sprinkle sugar lightly before baking.

Frequently Asked Questions

How ripe should the bananas be?

Very ripe bananas with dark spots give the best flavor.

Can I reduce the sugar?

Yes, slightly less sugar still works well.

How long do they stay fresh?

Store in an airtight container for up to three days.

Can I freeze these muffins?

Yes, freeze after cooling and thaw when needed.

Final Thoughts

Easy Banana Chocolate Chip Muffins bring comfort with a little sweetness. The soft banana crumb and melted chocolate make them hard to resist. They fit any time of day with ease.

This recipe always feels reliable and familiar. Bake a batch, enjoy one warm, and keep the rest ready for later. They always bring smiles.

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