Chocolate Chip Banana Muffins

Soft, sweet, and filled with chocolate chips, these homemade banana muffins are an easy way to use ripe bananas. They make a delicious breakfast, afternoon snack, or simple treat for the whole family.

Prep time: 15 minutes
Bake time: 18 minutes
Yield: Approximately 24 muffins

Ingredients

• ½ cup butter, melted and slightly cooled

• 1 cup packed brown sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• 4–5 very ripe bananas, mashed

• 1¾ cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup chocolate chips, plus extra for the tops if desired

Instructions

1. Preheat the oven to 350°F. Line two muffin pans with paper liners or lightly grease each muffin cup.

2. In a large mixing bowl, combine the melted butter and brown sugar.

3. Add the eggs and vanilla extract, then whisk until everything is thoroughly combined.

4. Stir in the mashed bananas.

5. Add the flour, baking soda, and salt. Gently mix just until the dry ingredients are incorporated. Avoid overmixing, as this can make the muffins dense.

6. Fold the chocolate chips into the batter.

7. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle additional chocolate chips over the tops if desired.

8. Bake for approximately 18 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Allow the muffins to cool in the pans for about 5 minutes before transferring them to a wire rack.

Storage

Store the muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to one week or freeze them for up to three months.

Helpful Tip

The riper the bananas, the sweeter and more flavorful the muffins will be. Bananas with heavily spotted or nearly black peels work especially well in this recipe.