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–+ servings
a single muffins cut in half over a muffin liner with melted chocolate chips in the middle.
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5 from 1 vote

Banana Chocolate Chip Muffins 

These Banana Chocolate Chip Muffins are soft, moist, and easy to make. They are perfect for breakfast, snacks, or a freezer-friendly treat.
Prep Time5 minutes
Cook Time18 minutes
Cooling Time5 minutes
Total Time28 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 12 Muffins
Author: Rena Awada

Ingredients

Wet ingredients:

  • 3 medium ripe bananas about 1 cup mashed
  • 1 large egg
  • 1/3 cup coconut oil or avocado oil
  • ½ cup packed light brown sugar or coconut sugar
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 ½ cups all-purpose flour or GF flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon optional
  • ¾ cup semi-sweet chocolate chips or dark chocolate chips (divided)

Instructions

  • In a medium bowl, mash the 3 medium ripe bananas and whisk them with the 1 large egg, ½ cup packed light brown sugar, 1 teaspoon vanilla extract, and 1/3 cup coconut oiluntil smooth.
    Wet ingredients including mashed banana, brown sugar, vanilla, and egg mixed together in a glass bowl.
  • In a separate bowl, combine the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon cinnamon (if using).
    Dry ingredients including flour, cinnamon, salt, baking soda, and baking powder in a glass bowl.
  • Carefully pour the wet mixture into the bowl of dry ingredients.
    Wet ingredients being poured into the bowl of dry ingredients.
  • Use a spatula to stir just until everything is incorporated. Don’t overmix!
    Final batter after mixing, showing thick consistency with some banana texture visible.
  • Gently fold in most of the ¾ cup semi-sweet chocolate chips, reserving a handful to top the mixture before baking. Any alternative or extra add-ins go in at this point, too.
    Batter fully combined with chocolate chips and ready to portion.
  • Spoon the batter evenly into the muffin tin. Sprinkle the remaining chips on top of each muffin, then bake at 375°F for 18-20 minutes, or until a toothpick comes out clean.
    A hand gently removing a muffin from the tin after baking.
  • Allow the muffins to cool for 5 minutes before handling and serving.
    A full tray of mini banana chocolate chip muffins arranged in neat rows.

Notes

Tips:

  • Use spotty ripe bananas for the best flavor and moisture.
  • Don’t overmix the batter once dry ingredients are added.
  • Reserve some chocolate chips for the tops before baking.
  • Let muffins cool 5 minutes before removing from the pan.
  • Fill the muffin tin and bake right after mixing - don’t let the batter sit.

Storage and Reheating

  • Store in the fridge for 4 days or freeze up to 3 months.
  • Reheat in the microwave or oven until warmed through.

Nutrition

Calories: 240kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 233mg | Potassium: 204mg | Fiber: 2g | Sugar: 17g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg