Banana Muffins Recipe With Chocolate Chips
If you’ve been searching for a banana muffins recipe that is simple, comforting, and packed with all the soft, moist goodness you expect from homemade muffins, you’re in the right place. This is one of those recipes I reach for when I want something quick, cozy, and guaranteed to lift the mood in the kitchen.
I’ve made these muffins so many times over the past years that they’ve become a quiet little tradition in my home. They are the kind of muffins you make when you need an easy breakfast, a snack for the next day, or something warm and sweet to hand to a friend who stops by unannounced. There is nothing complicated about them, and that is exactly why they work so well.
These chocolate chip banana muffins strike that perfect balance between simple ingredients and bakery-style results. The aroma that fills the house while they bake is reason enough to make them, but the taste is even better: soft, lightly sweet, and dotted with chocolate in every bite.
And if you’re like me and love having a quick go-to snack recipe, this one will become a staple.
Before we jump into the step-by-step, let’s talk about when I love making this banana muffins recipe and why it works for so many different moments.
Why I Love This Banana Muffins Recipe
There’s something special about a recipe that doesn’t demand perfection. It just asks for one ripe banana, a bit of mixing, and a warm oven. Nothing fancy, no fuss, and no stress.
Here are a few reasons I reach for this recipe so often:
- It’s a perfect “ripe banana rescue” recipe.
- It takes barely 10 minutes to assemble the batter.
- It’s great for breakfast, snacks, lunchboxes, or even dessert with a bit of whipped cream.
- It is one of the most forgiving muffin recipes out there.
- And it always, always bakes up beautifully.
Some days you want something indulgent like cupcakes or a layered cake. Other days you want something homemade that feels simple and homey. These muffins belong to the latter. They are honest comfort food.
If you love fruity muffins, you might also enjoy my Lemon Blueberry Muffins or the warming sweetness of Cinnamon Cherry Muffins. And for banana lovers, make sure to try my Banana Bread Muffins with Ginger too.
When to Make These Muffins
I reach for this recipe all year long, but it especially shines in a few moments:
- When you have one lonely banana on the counter that turned brown overnight.
- When you want something homemade but don’t have time for complicated recipes.
- When you need a reliable snack that kids and adults will both love.
- When you’re prepping a week’s worth of grab-and-go breakfasts.
I also find that this banana muffins recipe is perfect for weekend baking. You make the batter while your coffee brews and enjoy warm muffins shortly after. It’s a little ritual that turns an ordinary morning into a cozy one.
And if you enjoy sharing your creations online or collecting new ideas, you can follow my Pinterest board where I always post my newest recipes:
DailyAppetizer Pinterest
Banana Bread Muffins Recipe
Ingredients You’ll Need
These muffins don’t require much. In fact, most of the ingredients are pantry staples:
- 1 large ripe banana
- 250 ml milk (about 1 cup)
- 1 egg
- 60 g melted butter (1/4 cup)
- 180 g flour (1 1/2 cups)
- 2 tsp baking powder
- 130 g sugar (2/3 cup)
- 30–50 g chocolate chips
Even though the recipe starts with only one banana, the banana flavor still comes through nicely thanks to the sugar mixing technique. If you want a stronger banana flavor, you can absolutely add a second banana and reduce the milk slightly.
Step-by-Step: How to Make the Muffins
1. Mash the Banana Like a Pro
Start by placing your banana in a large bowl and mashing it with the sugar.
This approach softens the banana even more, giving the muffins a smoother texture.
It’s a quick step, but it makes a noticeable difference in the final result.
2. Add the Egg and Butter
Mix in the egg until the batter looks cohesive.
Then pour in the melted butter—just make sure it has cooled slightly.
Warm butter is fine, but hot butter can cook the egg, which we’re definitely not going for.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour and baking powder.
If you feel like sifting, go ahead, but I won’t judge if you skip it.
This recipe works beautifully even without sifting.
4. Bring the Batter Together
Add the dry ingredients into the wet mixture and pour in the milk.
Stir gently. The most important thing here is not to overmix.
A few small lumps are a good sign—you’ll get softer muffins.
Then fold in the chocolate chips.
Moments like this make baking fun. The chocolate pieces look like tiny treasures scattered through the batter.
5. Fill the Muffin Tin
Prepare a 12-cup muffin tray with liners.
Using an ice cream scoop gives clean portions and helps ensure even baking.
Fill each cup about three-quarters full.
6. Bake
Bake at 180°C (350°F) for around 30 minutes.
Every oven behaves slightly differently, so start checking at 25 minutes.
A clean toothpick is the universal signal that they are ready.
When you see that golden top and feel that warm banana-chocolate aroma spreading through your kitchen, you’ll know you’re about to bite into something truly comforting.
Easy Variations That Keep Things Fun
One of the reasons this banana muffins recipe is so versatile is that you can tweak it without fear. Here are some ideas:
- Skip the chocolate chips and add chopped walnuts or hazelnuts.
- Stir in dried cranberries for a tart contrast.
- Add a spoonful of peanut butter and swirl it into the batter.
- Replace part of the milk with yogurt for extra moistness.
- Use mini chocolate chips for a different texture.
You can also adjust the sweetness.
If you prefer lighter muffins, reduce the sugar slightly.
If you love rich, sweet muffins, add a touch more chocolate.
Fun Twists You Can Try
Here are a few more options that work beautifully:
- Add a second banana for stronger banana flavor.
- Use half brown sugar and half white sugar for deeper taste.
- Add a pinch of cinnamon or ginger to warm up the flavor.
- Make mini muffins and reduce the baking time.
And if you follow a plant-based diet, you can easily make a vegan version:
- Replace the egg with a flax egg.
- Use plant-based milk.
- Swap the butter for vegan butter.
It’s surprisingly simple and still delicious.
Time-Saving Tips I Love
I bake often, and over time I’ve gathered a few little habits that save effort without sacrificing flavor:
- One bowl is enough if you’re careful with mixing.
- Freeze ripe bananas so you always have some ready.
- Double the batch and freeze half for later.
- Line the muffin tin with paper cups to skip washing the tray.
These small steps make baking feel doable even on a busy weekday.
How These Muffins Look During the Process
From the moment you mix the batter to the moment they come out of the oven, these muffins look warm, homey, and delicious. The batter is light in color with little chocolate flecks throughout, and once baked, the muffins rise beautifully with a soft golden top.
They hold their shape, they don’t sink, and they cool perfectly without collapsing.
They are everything you want from a simple banana muffins recipe.
If You Love Muffins, Try These Next
Since muffins are one of the most fun and forgiving baked goods, I’ve shared several other favorites on my blog:
Each one has a different personality, but all are simple, comforting, and family-friendly.
And don’t forget to follow my Pinterest page for fresh recipes as soon as they’re published:
DailyAppetizer Pinterest
Final Thoughts
This banana muffins recipe is one of those simple, reliable kitchen staples that you’ll come back to again and again. It’s quick, forgiving, and uses ingredients you probably already have. The muffins come out moist, soft, and lightly sweet, with little bursts of chocolate in each bite.
Whether you bake them for breakfast, a midday snack, or just because you need something warm and comforting, they deliver exactly what you expect: a delicious homemade treat that doesn’t feel like work.
If you’re looking for a recipe that fits into busy weekdays, lazy Sundays, or cozy baking moments, this one will become a favorite in no time.
Feel free to explore the other muffin recipes linked above, and join me on Pinterest to catch new recipes as soon as they go live.
Banana Muffins Recipe with Chocolate chips
If you’ve been searching for a banana muffins recipe that is simple, comforting, and packed with all the soft, moist goodness you expect from homemade muffins, you’re in the right place. This is one of those recipes I reach for when I want something quick, cozy, and guaranteed to lift the mood in the kitchen.
Ingredients
- 1 large ripe banana
- 250 ml milk (about 1 cup)
- 1 egg
- 60 g melted butter (1/4 cup)
- 180 g flour (1 1/2 cups)
- 2 tsp baking powder
- 130 g sugar (2/3 cup)
- 30–50 g chocolate chips
Instructions
1. Mash the Banana Like a Pro
Start by placing your banana in a large bowl and mashing it with the sugar. This approach softens the banana even more, giving the muffins a smoother texture. It’s a quick step, but it makes a noticeable difference in the final result.
2. Add the Egg and Butter
Mix in the egg until the batter looks cohesive. Then pour in the melted butter—just make sure it has cooled slightly. Warm butter is fine, but hot butter can cook the egg, which we’re definitely not going for.
3. Combine the Dry Ingredients
In another bowl, whisk together the flour and baking powder. If you feel like sifting, go ahead, but I won’t judge if you skip it. This recipe works beautifully even without sifting.
4. Bring the Batter Together
Add the dry ingredients into the wet mixture and pour in the milk. Stir gently. The most important thing here is not to overmix. A few small lumps are a good sign—you’ll get softer muffins.
Then fold in the chocolate chips.
Moments like this make baking fun. The chocolate pieces look like tiny treasures scattered through the batter.
5. Fill the Muffin Tin
Prepare a 12-cup muffin tray with liners. Using an ice cream scoop gives clean portions and helps ensure even baking. Fill each cup about three-quarters full.
6. Bake
Bake at 180°C (350°F) for around 30 minutes. Every oven behaves slightly differently, so start checking at 25 minutes. A clean toothpick is the universal signal that they are ready.
When you see that golden top and feel that warm banana-chocolate aroma spreading through your kitchen, you’ll know you’re about to bite into something truly comforting.
Notes
One of the reasons this banana muffins recipe is so versatile is that you can tweak it without fear. Here are some ideas:
- Skip the chocolate chips and add chopped walnuts or hazelnuts.
- Stir in dried cranberries for a tart contrast.
- Add a spoonful of peanut butter and swirl it into the batter.
- Replace part of the milk with yogurt for extra moistness.
- Use mini chocolate chips for a different texture.
You can also adjust the sweetness. If you prefer lighter muffins, reduce the sugar slightly. If you love rich, sweet muffins, add a touch more chocolate.
Fun Twists You Can Try
Here are a few more options that work beautifully:
- Add a second banana for stronger banana flavor.
- Use half brown sugar and half white sugar for deeper taste.
- Add a pinch of cinnamon or ginger to warm up the flavor.
- Make mini muffins and reduce the baking time.
And if you follow a plant-based diet, you can easily make a vegan version:
- Replace the egg with a flax egg.
- Use plant-based milk.
- Swap the butter for vegan butter.
It’s surprisingly simple and still delicious.
