Chocolate Chip Banana Muffins: The Perfect Everyday Bake

There’s something undeniably comforting about a warm banana muffin fresh from the oven. Add a generous helping of gooey chocolate chunks, and you’ve got a treat that straddles the line between breakfast and dessert—in the best way possible. These chocolate chip banana muffins are tender, moist, and bursting with sweet banana flavor. Whether you need a cozy snack, a quick grab-and-go breakfast, or a bake-sale favorite, these muffins deliver every single time.

They’re incredibly easy to make and use simple pantry staples, so you might already have everything you need. Even better? They’re a fantastic way to use up overripe bananas. You know the ones—soft, speckled, and perfect for baking. This recipe comes together in one bowl for the wet ingredients and one bowl for the dry, making cleanup as simple as the baking process itself.

Why You’ll Love This Recipe

• Moist & flavorful: Thanks to ripe bananas, melted butter, and brown sugar.
• Chocolate-loaded: Big pockets of melted chocolate in every bite.
• Quick & easy: No mixer needed, no fancy steps.
• Great for any time of day: Breakfast, brunch, or a sweet treat.
• Customizable: Use your favorite chocolate (chunks, chips, or mini), or toss in some chopped walnuts.

Ingredient Breakdown (And Why Each One Matters)

Let’s take a look at what makes these muffins so magical:

• Bananas (2 medium-sized, ripe) – The heart of this recipe. Bananas provide natural sweetness, moisture, and that unmistakable banana flavor. The riper, the better.
• Milk (30ml) – A touch of liquid to help loosen the batter just enough for a soft crumb.
• Egg (1 large) – Provides structure and binds all the ingredients together.
• Melted Butter (60g) – Adds richness and that classic buttery depth. Melted butter makes the muffins more moist and tender than creamed butter would.
• Vanilla Essence (1/2 tsp) – Enhances all the other flavors and adds a lovely aromatic note.
• All-Purpose Flour (150g) – The base of the muffins, giving them structure. Just the right amount so the muffins are fluffy but not dry.
• Brown Sugar (100g) – Deep, caramel-like sweetness that pairs beautifully with banana and chocolate. Brown sugar also keeps the muffins moist.
• Salt (a pinch) – Enhances all the flavors and balances the sweetness.
• Baking Powder (1 1/2 tsp) & Baking Soda (1/2 tsp) – The leavening duo. Baking powder gives them lift, and baking soda reacts with the banana’s acidity to help with rise and browning.
• Cinnamon (1/4 tsp, optional) – Adds a warm hint of spice that complements the banana beautifully. Optional, but highly recommended.
• Dark Chocolate Chips or Chunks (50g or more) – The star of the show alongside the banana. Use dark chocolate for a rich contrast to the sweetness, or semi-sweet if you prefer something milder.

Step-by-Step Instructions

1. Preheat and prep
Preheat your oven to 350°F (180°C). Line a muffin tray with muffin liners or lightly grease the wells.

2. Combine the dry ingredients
In a medium bowl, whisk together your flour, salt, cinnamon, baking powder, and baking soda. Set this aside.

3. Mash the bananas
In a separate large bowl, mash the bananas using a fork or a potato masher until smooth with just a few small lumps for texture.

4. Add the wet ingredients
To the mashed bananas, add the brown sugar and mix well. Then whisk in the milk, egg, melted butter, and vanilla essence until everything is well combined.

5. Fold in the dry ingredients
Sift in your bowl of dry ingredients and gently fold using a spatula or wooden spoon. Be careful not to overmix—this is key to tender muffins. A few small flour streaks are okay at this stage.

6. Add the chocolate
Fold in your chocolate chips or chunks. Again, be gentle. Reserve a few pieces of chocolate to press on top of each muffin before baking for that bakery-style look.

7. Fill your muffin tin
Divide the batter evenly among the muffin cups. Fill each about ¾ full. Press in a few extra chocolate chunks if you like.

8. Bake to perfection
Place your muffin tray in the center rack of the preheated oven and bake for 25–30 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean (or with just a bit of melted chocolate, which is even better).

9. Cool & serve
Let the muffins cool in the tin for 5–10 minutes before transferring them to a wire rack. Serve warm, room temperature, or even chilled if you like a firmer bite.

Tips for Muffin Success

• Use overripe bananas: The browner the skin, the sweeter and more flavorful the muffin.
• Don’t overmix: Gently folding the dry into the wet ensures soft, fluffy muffins.
• Customize the chocolate: Try milk chocolate for a sweeter version or white chocolate for contrast.
• Add-ins welcome: Walnuts, pecans, shredded coconut, or even a swirl of peanut butter would be delicious.
• Freeze extras: These freeze beautifully. Let them cool, wrap individually, and store in a freezer-safe bag. To reheat, just microwave for 30 seconds or pop in a toaster oven.

How to Store Your Muffins

If you manage to have any leftovers (they’re that good), here’s how to keep them fresh:

• Room temperature: Store in an airtight container for up to 3 days. Line the bottom of the container with paper towels to absorb moisture and keep them from getting soggy.
• Fridge: Store in the refrigerator for up to 5 days. They’ll stay moist but may firm up a bit. Let them come to room temp or warm them briefly before eating.
• Freezer: As mentioned, wrap each muffin in plastic wrap or foil, place in a freezer bag, and freeze for up to 2 months.

Enjoy!

These chocolate chip banana muffins are more than just a way to use up overripe bananas—they’re a cozy, satisfying treat you’ll want to make on repeat. Whether you’re meal-prepping breakfast, packing snacks for school, or simply craving something warm and chocolatey, this recipe hits all the right notes.

Soft, tender, and studded with melty chocolate pieces, each bite is the perfect blend of nostalgic comfort and bakery-style indulgence.

So go ahead—bake a batch, pour yourself a cup of coffee or cold milk, and enjoy these straight from the oven. They might just become your new favorite muffin.