If you’re searching for a treat that perfectly marries the sweetness of ripe bananas with those irresistible bursts of gooey chocolate, look no further than Chocolate Chip and Banana Muffins. This recipe creates moist, bakery-style muffins with a golden top and tender crumb, making them the ultimate choice for breakfast, snacks, or anytime you want a little homemade comfort. The combination of pantry staples and a few simple steps means you’ll have a warm batch ready to share or savor solo before you know it.

Chocolate Chip and Banana Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a moment to appreciate how straightforward (yet crucial) each ingredient is for these muffins. Every item on this list plays a special role, creating gorgeous color, unbeatable texture, and memorable flavor in every bite.

All-purpose flour: The foundation of your muffins, lending them structure while keeping them soft and fluffy.
Baking powder: Helps the muffins rise beautifully for a light and airy texture.
Baking soda: Reacts with the bananas and sour cream for extra lift and tenderness.
Salt: Balances the sweetness, enhancing the banana and chocolate flavors.
Ripe bananas (mashed): The star ingredient, bringing sweetness, moisture, and that classic banana muffin flavor.
Granulated sugar: Adds a clean, sweet taste and helps the muffins brown.
Light brown sugar (packed): Lends a touch of caramel depth and extra moisture.
Vegetable oil or melted butter: Keeps the muffins deliciously rich and tender—oil adds moisture, butter adds flavor.
Large egg: Binds the batter and helps everything hold together perfectly.
Vanilla extract: Rounds out the flavors and adds lovely aromatic notes.
Sour cream or Greek yogurt: Ensures the crumb stays soft and moist long after baking.
Semisweet chocolate chips (plus extra for topping): Guarantees sweet chocolate in every bite, with a bakery-worthy finish on top.

How to Make Chocolate Chip and Banana Muffins

Step 1: Prep Your Oven and Muffin Tin

First things first: Get that oven warming up to 350°F (175°C). Line a 12-cup muffin tin with paper liners if you love easy cleanup, or very lightly grease the cups with oil or butter. This little step keeps your Chocolate Chip and Banana Muffins from sticking and ensures perfect muffin tops every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step evenly distributes all the leaveners and salt, which means every bite will have the right texture and flavor—no uneven pockets or dense spots!

Step 3: Combine the Wet Ingredients

Grab a large mixing bowl and add the mashed bananas, both types of sugar, oil (or melted butter), egg, vanilla extract, and sour cream (or Greek yogurt). Whisk until you have a smooth, lush mixture. This is the moment when your kitchen starts to smell like true muffin magic!

Step 4: Fold Everything Together

Pour the dry ingredients into your wet mixture. Using a spatula or wooden spoon, gently fold everything together. Avoid overmixing—stop as soon as no streaks of flour remain. Now, fold in those glorious chocolate chips! Be gentle, just enough to evenly distribute them.

Step 5: Fill and Top the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full for beautifully domed muffins. For a picture-perfect finish, sprinkle a few extra chocolate chips on top of each muffin before they hit the oven. They’ll melt into gooey puddles, earning you bonus points with every chocolate lover around!

Step 6: Bake and Cool

Place the muffin tin in your preheated oven and let the muffins bake for 18–22 minutes. When a toothpick inserted into the center comes out clean (except for a bit of melted chocolate!), remove them from the oven. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack so they don’t become soggy from the steam.

How to Serve Chocolate Chip and Banana Muffins

Garnishes

To take your Chocolate Chip and Banana Muffins from everyday goodness to bakery-chic, try dusting the tops with powdered sugar, drizzling with a simple chocolate glaze, or finishing with a sprinkle of chopped toasted nuts. Each little touch brings an extra pop of flavor and color.

Side Dishes

These muffins pair perfectly with a steaming cup of coffee, a glass of cold milk, or a dollop of Greek yogurt on the side. If you’re serving them for brunch, a bowl of fresh berries or a platter of crisp apple slices makes a wonderful, refreshing complement to their sweetness.

Creative Ways to Present

Bring out your inner entertainer by stacking the muffins on a cake stand for a casual brunch, or layer them in a linen-lined basket for a grab-and-go snack spread. For an extra-special touch, wrap individually in parchment twine for an adorable lunchbox treat or homemade gift!

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Chip and Banana Muffins are cool, transfer them to an airtight container. They’ll keep beautifully at room temperature for up to three days, staying tender and full of flavor.

Freezing

These muffins freeze surprisingly well! Simply cool completely, then wrap each muffin tightly in plastic wrap or place in a zip-top freezer bag. They’ll keep for up to three months, ready to be revived for breakfast or snack time in a flash.

Reheating

To enjoy that “just-baked” warmth, pop a muffin in the microwave for 10–15 seconds straight from the fridge, or 20–25 seconds from frozen. Alternatively, reheat in a 300°F oven for a few minutes to bring back their soft crumb and melty chocolate chips.

FAQs

Can I use frozen bananas for Chocolate Chip and Banana Muffins?

Absolutely! Thaw frozen bananas, drain any excess liquid, and mash as usual. They tend to make the muffins even more tender and flavorful.

How can I make these muffins healthier?

You can substitute half the all-purpose flour with whole wheat flour for extra fiber, or add a scoop of flaxseed meal. Swapping in unsweetened applesauce for half the oil also works well without sacrificing moistness.

Do I have to use sour cream or can I use Greek yogurt?

Either will work! Both add tang and keep your Chocolate Chip and Banana Muffins moist, so use whichever you have in your fridge. Even regular yogurt or buttermilk can step in during a pinch.

Can I make mini muffins instead of regular-sized muffins?

Definitely! Just use a mini muffin tin and decrease the baking time to 10–14 minutes. Keep an eye on them as they bake, and test with a toothpick for doneness.

Can I add nuts or other mix-ins?

Of course! Chopped walnuts, pecans, or even a handful of dried fruit mix beautifully with the classic Chocolate Chip and Banana Muffins base, adding a bit of crunch or extra flavor.

Final Thoughts

There’s nothing quite like pulling a tray of Chocolate Chip and Banana Muffins from the oven—the aroma alone is enough to make anyone smile. I hope you’ll give this recipe a try and whip up a batch for family, friends, or just yourself. Trust me, it’s the kind of treat that will have everyone asking for just one more.

Chocolate Chip and Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Chocolate Chip and Banana Muffins are a delightful treat that combines the sweetness of ripe bananas with rich chocolate chips. Moist and flavorful, these muffins are perfect for breakfast or a snack.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

3 ripe bananas, mashed
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/3 cup vegetable oil (or melted butter)
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
3/4 cup semisweet chocolate chips plus a few extra for topping

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and prepare muffin tin.
Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
Combine Wet Ingredients: In a separate bowl, mix mashed bananas, sugars, oil, egg, vanilla, and sour cream.
Combine Wet and Dry: Gently fold dry ingredients into wet ingredients; add chocolate chips.
Fill Muffin Cups: Divide batter into muffin cups, top with extra chocolate chips.
Bake: Bake for 18–22 minutes until a toothpick comes out clean.
Cool and Serve: Allow to cool in the pan before transferring to a wire rack. Serve warm or at room temperature.