Banana bread taste – but in light, fluffy, buttery muffin form. Then fill them with chocolate and these Banana Chocolate Chip Muffins are breakfast perfection.
Ok – I realize this recipe isn’t the most “New Year’s Resolution Friendly”. But I had overripe bananas and chocolate chips. And considering that last week I ate fudge, pancakes and thick-cut bacon for breakfast most days (yes… all three each day) – these muffins are a significant step up in the health factor. And they’re completely delicious – so I’ll do a few extra squats and call it even.
Banana Chocolate Chip Muffins it is. These are soft, super moist, filled with delicious banana bread flavors – but in fluffy muffin form and filled with chocolate chips. You’ll love how they feel rustic & homey – plus they’re super easy to make.
This recipe is actually thanks to a dear friend who messaged me a few days ago asking about making my Banana Bread. She ended up baking hers into muffins (genius) – making me realize I needed a true Banana Muffin recipe on Just So Tasty. So here goes.
You’re going to love the flavor of these muffins first and foremost. They have the perfect banana taste that’s complimented so well by lots of vanilla and a touch of cinnamon. The banana flavor on its own is delicious – but then fill your muffins with chocolate chips and we’ve gone off the charts. Melty chocolate chips and bananas are so delicious – but if you’re feeling overzealous you could also add 1/2 cup chopped walnuts for that salty & sweet combo. (PS we’re using butter because buttery, fluffy, muffin deliciousness is…. well buttery delicious).
So onto the baking tips.
To get started you’ll first cream together the butter and sugar, then beat in your eggs and vanilla followed by whisking in the mashed bananas and milk. After sifting together your dry ingredients, you’ll VERY gently fold the dry ingredients into your banana mixture using a large wooden spoon or spatula. The batter will be very thick.
With muffins it’s 100% imperative to be very careful not to over mix once you combine your dry & wet ingredients. I know I sound bossy here – but muffin batter should be mixed until only just combined or your muffins become tough and no longer tasty. 🙁 🙁 To help you not over mix – have your butter, eggs & milk all at room temperature before getting started. This helps the ingredients combine more easily so you won’t have to mix too aggressively. Plus – it ensures your muffins have a more uniform texture.
I also recommend using buttermilk for your muffins because it creates the softest, moistest muffin crumb without weighing them down. I know buying buttermilk is rather… annoying. But I keep coming back to it in recipes because it really & truly leads to the best texture. I promise. But if you’re in a pinch, you can make your own homemade version (see the recipe notes).
Now, I’ve rambled a lot here – but I just want to ensure you have the tastiest breakfast. And I do promise that making these delicious muffins is actually very easy despite ALL my notes. Delicious banana bread flavor – but super light, fluffy, buttery & not one bit dense. With chocolate too, and we’ve got muffin perfection.
- 2 cups and 1/2 all-purpose flour spooned & levelled
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter softened to room temperature
- 3/4 cup plus 2 tablespoons light brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- 3/4 mashed bananas use very ripe bananas
- 3/4 buttermilk room temperature*
- 1 cup chocolate chips
Preheat the oven to 425F and line a 12 cavity muffin tin with muffin papers or spray with non-stick cooking spray.
In a large bowl sift together the flour, baking powder, salt and cinnamon.
In a second large bowl beat together butter and sugar using a hand-held or electric mixer on medium speed until light and fluffy. Add in the eggs & vanilla and continue mixing. Once combined, turn off the mixer and fold in the mashed bananas & buttermilk using a rubber spatula or wooden spoon until smooth.
Very carefully fold the wet ingredients into the dry ingredients using your wooden spoon or rubber spatula. When approximately half combined - add in the chocolate chips and fold until the batter is just combined. A few lumps are completely ok.
Spoon the muffin batter into your prepared muffin pan until each cavity is filled to the top. Optionally sprinkle a few chocolate chips or banana slices on top of each muffin. Bake for 5 minutes at 425F then turn the oven down to 375F and cook for an additional 10-12 minutes until an inserted toothpick comes out clean. Do not remove your muffins from the oven when you turn the oven down to 375F.
Allow to cool for 5 minutes in the muffin pan, then remove from the pan and continue cooling on a wire rack for 5-10 minutes before eating.