Banana Chocolate Chip Muffins
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Banana Chocolate Chip Muffins
Turn overripe bananas into crowd-pleasing banana chocolate chip muffins. A couple of thoughtful techniques plus mashed banana make these chocolate-studded muffins tender, moist, and hard to resist.
By KAYLA HOANG
Published March 04, 2023
Kayla Hoang
2 Comments
Banana Chocolate Chip Muffins on a Cooling Rack Over a Kitchen Towel
Simply Recipes / Mark Beahm
IN THIS RECIPE
Use Overripe Bananas
Muffin Tips & Tricks
Jumbo or Mini Muffins
Simple Variations
There are few things as wonderful as baking with overripe bananas. They provide fruity flavor, sweetness, and moisture to baked goods like banana bread, pancakes, and muffins.
In this recipe, mashed, well-ripened bananas do all of that! Combined with a couple of thoughtful techniques, the resulting golden brown muffins are tender, moist, and bursting with banana flavor.
Banana chocolate chip muffins come together quickly and easily, making them a delicious breakfast, mid-morning snack, afternoon treat, and everything in between.
Banana Chocolate Chip Muffins in a Baking Tray Over a Kitchen Towel
Simply Recipes / Mark Beahm
Use Overripe Bananas
This recipe works well with ripe bananas. I prefer to use bananas that are “overripe”—the peel is heavily spotted (more brown than yellow) and the inside is super soft and barely firm, making it easy to mash with a fork.
If I plan to bake with bananas but they aren’t quite ripe enough yet, I like to ripen them in a paper bag. A few days before baking, place your bananas in a brown paper bag and leave them on the counter. This helps speed up the ripening process.
Frozen overripe bananas can also be used in this recipe. Simply thaw the bananas overnight in the fridge, drain the excess water, and use as instructed.
16 Recipes to Use Up Bananas: Bread and Beyond
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Tips and Tricks for the Best Muffins
While banana chocolate chip muffins are easy to make, here are a few tips to make sure your muffins come out delicious every time:
Line your muffin tin! These work best with paper cup liners.
Don’t overmix the batter. This can lead to tough muffins.
Try not to skip resting the batter. Allowing the batter to rest results in a more consistent bake.
Bake at 2 different temperatures. Because the mashed banana adds a little bit of weight to the muffin batter, starting them at a higher temperature and finishing them at a lower temperature helps create a nice, light texture.
3 Easy Tips for Picture-Perfect Muffins
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A Banana Chocolate Chip Muffin Bitten Into on a Plate
Simply Recipes / Mark Beahm
How to Make Jumbo and Mini Muffins
This recipe works best with a standard-size muffin tin but can be baked in a jumbo or mini tin if that’s all you have. Note that jumbo muffins will be a bit more golden brown and mini muffins will be paler.
For jumbo muffins: Line the jumbo muffin tin with paper cup liners. Divide the batter between 6 cavities of the muffin tin (2/3 full). Top with mini chocolate chips. Bake at 400°F for 8 minutes, then immediately lower the temperature to 350°F and continue to bake until the muffins are golden brown and a toothpick or skewer inserted into the center comes out clean, 20 to 24 minutes more.
For mini muffins: Line a 24-cavity mini muffin tin with paper cup liners. Divide the batter between the 24 cavities of the tin and top with mini chocolate chips. Because these are so tiny, it’s better to bake at one temperature all the way through. Bake the muffins at 350°F for about 14 minutes.
Simple Variations
The best part of a muffin (other than the top) is the mix-ins that give them a little razzle-dazzle. These muffins are accented with mini semi-sweet chocolate chips, which provide the right amount of sweetness and the mini size distributes evenly in the batter.
While these muffins are wonderful as is, I love how adaptable they are. Consider these additions and substitutions:
Add nuts. Toasted pecans or walnuts would work wonderfully here.
Swap semi-sweet chocolate for milk if you like things sweeter or dark chocolate if you prefer things on the richer side.
Can’t find mini chips? Finely chop a chocolate bar (or even chocolate chips) to a size comparable to mini chips.
Substitute some of the chocolate for toasted, shredded coconut for a fruity, nutty addition.
Banana Chocolate Chip Muffins on a Plate Over a Kitchen Towel and Next to Two Glasses of Orange Juice
Simply Recipes / Mark Beahm
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Banana Chocolate Chip Muffins
PREP TIME
10 mins
COOK TIME
17 mins
REST TIME
60 mins
TOTAL TIME
87 mins
SERVINGS
12 servings
YIELD
12 to 13 muffins
You can skip resting the batter and bake the muffins right away, but the tops will fall flatter.
The muffins can also be baked in one 12-cavity muffin tin rather than two. The tops may bake into each other slightly, making for slightly less-than-perfect muffins.
Ingredients
1 3/4 cups (236g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150g) granulated sugar
6 tablespoons (84g) unsalted butter, melted
3 tablespoons neutral oil, such as canola or vegetable
1 large egg, at room temperature
1 1/4 teaspoons vanilla extract
3/4 cup well-mashed overripe banana (about 2 medium bananas)
3/4 cup low-fat buttermilk, at room temperature
185 g mini semi-sweet chocolate chips, divided
