Literally the Best Banana Chocolate Chip Muffins Ever

These banana chocolate chip muffins use four overripe bananas, a generous amount of melted butter, golden brown sugar, semi-sweet chocolate chips, and crunchy walnuts. They take about 15 minutes to prep and 20 to 24 minutes to bake. The result is a soft, moist, bakery-style muffin with a melty chocolate interior that is absolutely worth every bite.

I am going to tell you how to make banana chocolate chip muffins.

These are incredible. They are loaded with melty morsels of semi sweet chocolate, and then you get this delicious crunch from the walnuts. They are moist, they are soft, and just literally the best way to use up ripe bananas. They are so good!

Why You Will Love This Banana Chocolate Chip Muffin Recipe

In my humble opinion, this is the ultimate way to use up those overripe bananas sitting on your counter. When bananas are that ripe, they have a nice, strong, and sweet banana flavor. When you add that into a muffin along with brown sugar, a good amount of butter, crunchy walnuts, and melted chocolate, it is just a flavor explosion! Plus, they are incredibly soft and moist. Eat one while it is still warm from the oven, and I promise you will be in heaven.

If you love a warm, cozy bake to start the morning, my Easy Amazing Cinnamon Rolls are another breakfast bake that absolutely delivers on that same pillowy, indulgent promise.

What You Will Need

Special Equipment

• Electric hand mixer
• Large mixing bowls
• Potato masher (or a sturdy fork)
• Fine mesh sieve
• Rubber spatula
• 12 cup standard muffin tin
• Cupcake liners (or nonstick baking spray)
• Toothpicks

The Wet Ingredients

• 1/4 cup (50g) granulated sugar
• 1/2 cup (100g) golden brown sugar, packed
• 3/4 cup (170g) unsalted butter, melted (trust me, you need this much!)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 4 small to medium overripe bananas, mashed to an applesauce consistency

The Dry Ingredients

• 1 3/4 cups (220g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

The Mix Ins

• 1 cup (170g) semi sweet chocolate chips (plus a lot of extra for the tops!)
• 1 cup (115g) coarsely chopped walnuts (see FAQ below if you need a nut-free version)

Let us Get Baking!

1. Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with cupcake liners, or generously spray with nonstick cooking spray.

2. The Sugar and That Butter (Trust Me!)

The first thing you want to do is add your granulated sugar, golden brown sugar, and unsalted melted butter into a large bowl. Now, I know 3/4 of a cup might look like a lot of butter at first, but just trust me on this. You need a good amount of butter for this recipe to be good! Just trust me, and add that butter in.

Use an electric hand mixer to mix everything together on medium low speed. You might notice that the melted butter is kind of sitting on top and not really mixing into the sugar at first. Just keep mixing for a few more minutes, and it will incorporate.

3. Add Eggs and Vanilla

Once that is thoroughly combined, mix in your room temperature eggs and vanilla extract. Give it a thorough mix on medium low speed until well combined. Set this aside.

4. Bring on the Overripe Bananas

For this recipe, you are going to need four small to medium bananas. The ones I used were very ripe. The riper, the better, honestly! Extra ripe bananas have so much more sweetness and flavor, which makes the recipe so much better.

Use a potato masher in a separate bowl to mash them up really well. You are looking for an applesauce type of consistency. That is when you know you are done mashing. Add your mashed up bananas right into your butter and sugar mixture, and mix it on medium low speed until thoroughly combined.

5. Sifting the Dry Ingredients

Place a fine mesh sieve right over your wet mixture, then sift in your all purpose flour, baking soda, and salt.

6. Mix on Low Speed

Using your electric hand mixer on low speed, mix just until you no longer see any dry patches of flour. You want to go on low speed because if you go higher, that flour will go everywhere, so do not do that! Sometimes flour tends to get stuck on the bottom of the bowl and the sides, so use a rubber spatula to scrape it all out to make sure it is well mixed. Do not overmix!

7. The Best Part: Chocolate, Walnuts, and Going Big

Ditch the mixer, grab your spatula, and fold in your semi sweet chocolate chips and coarsely chopped walnuts. Fold them gently until they are evenly distributed.

8. Portion the Batter

Scoop your muffin batter into each little section of your prepared muffin tin. Depending on the size of your bananas, the yield can vary a bit, but you should get exactly 12 big and full muffins. If you have extra batter, bake it in a second batch!

9. Top with More Chocolate

Once your muffin tin is filled, sprinkle a generous handful of extra chocolate chips right onto the top of each muffin before baking. If you are going to add chocolate chips, add a lot. Go big or go home, right?

10. Bake, Cool, and Serve

Bake for 20 to 24 minutes. Ovens vary, so keep an eye on them. To test for doneness, insert a toothpick into the center of a muffin. It should come out with no wet batter attached. Note that hitting a melted chocolate chip will coat the toothpick, but that is totally normal and not a sign of underbaking! Look for clean batter, not clean chocolate. Let them cool slightly, and you are ready for the ultimate warm and melty banana chocolate flavor explosion. Enjoy warm!

How to Store Banana Chocolate Chip Muffins

• Room temperature: Store completely cooled muffins in an airtight container for up to 3 days. Line the bottom of your container with a paper towel and place another paper towel right on top of the muffins before sealing the lid. It absorbs excess moisture and keeps the tops from getting soggy!
• Freezer: These freeze beautifully for up to 3 months! Let them cool completely, then wrap them individually in plastic wrap and toss them in a freezer safe zip top bag. When you want a flavor explosion, just pop one in the microwave for 15 to 20 seconds.

And if you are building out your make-ahead dessert and snack game, my No-Bake Strawberry Icebox Cake is another crowd-pleasing recipe that you prep in advance and pull straight from the fridge when you need it.

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The Best Banana Chocolate Chip Muffins (Moist and Easy!)

Recipe by Sana ReiCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

muffins

Prep time

15

minutes

Cooking time

24

minutes

Calories

380

kcal

Total time

39

minutes

Loaded with melty semi-sweet chocolate chips, crunchy walnuts, and deeply sweet overripe bananas, these soft and moist banana chocolate chip muffins are an absolute flavor explosion. Ready in under 40 minutes!

Ingredients

• Equipment Needed:

• Electric hand mixer

• Potato masher or sturdy fork

• Fine mesh sieve

• Rubber spatula

• 12 cup standard muffin tin

• Cupcake liners or nonstick baking spray

• Toothpicks

• Ingredients:
• Wet Ingredients

• 1/4 cup (50g) granulated sugar

• 1/2 cup (100g) golden brown sugar, packed

• 3/4 cup (170g) unsalted butter, melted

• 2 large eggs, room temperature

• 1 tsp vanilla extract

• 4 small to medium overripe bananas, mashed to applesauce consistency

• Dry Ingredients

• 1 3/4 cups (220g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• Mix Ins

• 1 cup (170g) semi-sweet chocolate chips, plus extra for topping

• 1 cup (115g) coarsely chopped walnuts (leave out for a nut-free version; see allergy note below)

Directions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or spray with nonstick spray.
• In a large bowl, use an electric hand mixer on medium-low speed to blend the granulated sugar, brown sugar, and melted butter until incorporated.
• Add the room temperature eggs and vanilla extract. Mix on medium-low speed until thoroughly combined.
• In a separate bowl, mash the bananas to an applesauce consistency. Mix them into the wet ingredients on medium-low speed until combined.
• Place a fine mesh sieve over the bowl and sift in the flour, baking soda, and salt.
• Mix on low speed just until no dry patches of flour remain. Scrape the sides and bottom of the bowl with a rubber spatula. Do not overmix.
• Switch to a rubber spatula and gently fold in the chocolate chips and walnuts until evenly distributed.
• Divide the batter evenly into the 12 muffin cups. Top each generously with extra chocolate chips.
• Bake for 20 to 24 minutes. Insert a toothpick into the center of a muffin. It should come out with no wet batter (melted chocolate on the probe is normal and not a sign of underbaking). Let cool slightly before serving.

Notes

• Trust the Butter: Do not reduce it. Three quarters of a cup is the secret to making these muffins incredibly moist and rich.
• Bananas: Look for heavily speckled or almost entirely black bananas for the best flavor. Avoid any with mold or a fermented smell.
• Do Not Overmix: Stop mixing the moment you no longer see dry flour. Overmixing develops gluten and makes muffins tough and gummy.
• Toothpick Tip: Melted chocolate on the toothpick is normal! You are looking for no wet batter, not a completely clean probe.
• Nut-Free Version: Simply omit the walnuts. Add an extra 1/4 cup of chocolate chips if you like. This recipe contains tree nuts (walnuts) as written.
• Allergen Note: This recipe contains tree nuts (walnuts), eggs, dairy (butter), and gluten (all-purpose flour). Always check ingredients carefully when baking for others.
• Mini Muffins: Use a mini muffin tin and reduce bake time to 10 to 13 minutes. Makes approximately 36 mini muffins.
• Storage: Airtight container at room temperature for up to 3 days with paper towels above and below to absorb moisture.
• Freezer: Individually wrapped in plastic wrap, stored in a zip top freezer bag, for up to 3 months. Microwave for 15 to 20 seconds to reheat.
• Nutrition: Calories are estimated and will vary based on banana size, amount of chocolate chips used, and actual muffin size.