The BEST Banana Chocolate Chip Muffins
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While Joseph and I enjoy our go-to Chocolate Peanut Butter Smoothie almost every morning for breakfast (it’s our first-meal-of-the-day of choice!), there’s not always time to throw together the ingredients and power up the blender.
So the next best option? Muffins!
Especially if I have these delectable muffins on hand—they truly are the BEST banana chocolate-chip muffins of all time.
These muffins feature an ultra soft center with a sprinkling of chocolate chips for added sweetness. It’s the perfect way to use overripe bananas, and if you’re anything like me, you always have a few of those either on the countertop or stashed away in the freezer! (They’re good for you!)
Bonus: These muffins make a great snack, too. I love to make an extra batch or two (sometimes in a mini muffin tin like this one for an even more snack-friendly size) and freeze in a gallon freezer bag. Just heat one up for a few seconds in the microwave for perfectly gooey chocolate chips!
The Process Behind the Best Banana Chocolate Chip Muffins Ever
Step 1: Mix together mashed bananas, eggs, oil, and vanilla.
Step 2: Add in sugar, then flour and baking soda until just combined. (Don’t overstir!)
Step 3: Fold in the chocolate chips.
Step 4: Fill paper-lined muffin cups using a cookie scoop or tablespoon.
Pro Tip: Remember, fill cups only about 3/4 full!
Step 4: Bake at 350 degrees for 18 minutes or until slightly brown or golden. And get ready to enjoy mornings again!Print
Banana Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 24 Muffins 1x
Craving something slightly healthy, but even more sweet? These banana chocolate chip muffins are a great way to use up overripe produce, and taste great for a quick breakfast or snack!
- 2–3 mashed bananas
- 3 eggs
- 1 cup oil
- 1 tsp. vanilla
- 1 cup sugar
- 2 cups flour
- 1 tsp. baking soda
- 8 oz. chocolate chips
- Mix together mashed bananas, eggs, oil, and vanilla.
- Add sugar, then flour and baking soda.
- Fold in chocolate chips.
- Fill paper-lined muffin cups 3/4 full.
- Bake for 18 minutes at 350 degrees or until slightly brown or golden.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Cuisine: American
Keywords: chocolate chip muffins, banana muffins
What is your favorite go-to muffin recipe for busy mornings?
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They look delicious!!!!
These are in the oven now! The raw batter tastes soooo yummy…yes, I licked my fingers. :). Can’t wait till they’re out!
Mmmm…batter is the best. Hope you enjoy them!
says 24 muffins… would this be 24 mini muffins or 24 regular size muffins? Thanks~
They are regular-sized muffins. 🙂
Hi, these are great but was just wondering how many calories for one muffin.
I can’t say for sure, but based on other recipes I’ve researched that use about the same ingredients, I would say it’s about 200 calories for 1 muffin. Hope that helps!
Just made these and they came out pretty good….. But next time I would use just 2 bananas (not 3) and definitely less oil (mine came out pretty oily when finished).
Thanks so much for the feedback, Danielle!
I found your recipe on Pinterest yesterday and gave it a try last night, they were delicious. Very moist even the next day. I used the mini chips semi sweet as it’s what I had but next time will use the milk chocolate version as the recipe calls. I only did 1/2 the recipe and it yielded 7 regular size muffins. Will try others from this site.
So glad you enjoyed them, Irene! I’ve had a craving for these muffins lately and have some bananas in the freezer just waiting for me to make them again. 🙂
I make banana chocolate chip muffins all the time because a) I always have overripe bananas b) my guy loves chocolate chip cookies, but he’s not getting them for breakfast!
Joseph (my husband) would totally eat chocolate chip cookies for breakfast if he could get away with it. HAHA!
What kind of oil do you use in them ?
I use vegetable oil but you could probably use coconut oil as well!