Banana Chocolate Chip Muffins

This Banana Chocolate Chip Muffins recipe will make you a fan if you love banana bread and chocolate. They are so delicious! What a great breakfast treat!

Banana Chocolate Chip Muffins
Yesterday I woke up and discovered that our bananas were far too brown to eat. I wanted to make something I could have for breakfast so I mashed them up and made these really easy banana muffins (adapted from my Mom’s banana bread recipe).
Normally I’d top them with nuts but I had a small amount of mini chocolate chips up in the cupboard so I tossed them in. I’m glad I did!
These Banana Chocolate Chip Muffins turned out to be way more delicious than expected! Banana and chocolate, how could you go wrong? I can definitely see myself making these again! Enjoy and happy Friday!
 

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Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins Recipe

 This Banana Chocolate Chip Muffins recipe will make you a fan if you love banana bread and chocolate! They are so delicious! What a great breakfast treat!
5 from 1 vote
Pin Rate
Course: Breads & Muffins, Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Calories: 172kcal
Author: Andrea
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup + 2 Tbsp granulated sugar
  • 1 large egg
  • 1 cup very ripe bananas - mashed (about 1-2)
  • 1/4 cup butter - room temperature
  • 1/4 cup buttermilk
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp vanilla
  • 1/2 cup mini chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Prepare a muffin tin with spray or 12 paper liners.
  • In the bowl of a stand mixer, beat together sugar and butter. Add egg and vanilla, beating just until incorporated.
  • Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
  •  In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in chocolate chips, saving a few to sprinkle on top of each muffin.
  • Pour batter into prepared muffin tin, filling each ⅔ of the way full (sprinkle chocolate chips on top if desired).
  • Place in oven and bake for approximately 22-25 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.

Nutrition

Serving: 1muffin | Calories: 172kcal | Carbohydrates: 27g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. Not only do these look delicious, your pictures look so great too. I think it’s so hard to photograph food. Please write a post to help the rest of us who lack your talent! Thanks so much for sharing this with my readers. I’m so glad you came back again.

    Warmly, Michelle

  2. i’ve made this recipe for years as a loaf; call it banana split bread….i’ve never added maraschino cherries altho i’ve been told that’s a good addition, too.
    this recipe is a favorite of everyone in my family!!!!