So easy to whip up, the BEST Chocolate Chip Banana Muffins are light, tender and supremely moist! Filled with sweet banana flavor and studded with plenty of chocolate chips, this banana muffin recipe is great for breakfast or a quick grab-and-go snack, and kids love them!
Grab and measure out all ingredients. Combine butter, eggs, milk, vanilla and sugar. Mix well to combine.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine and eliminate any lumps. Add half of the dry ingredients to the wet ingredients, mix until there are no lumps, then repeat with the other half. Add the mashed bananas and chocolate chips, mix gently to combine but don’t over mix.
Fill 18 lined muffin tins (or muffin tins that have been sprayed with nonstick cooking spray) with the batter. Sprinkle extra chocolate chips on top.
Bake at 350ºF for 16-18 minutes. Test doneness by inserting a butter knife or toothpick and looking for only a few crumbs instead of wet batter remaining. Let cool for a few minutes and enjoy!
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Notes
Banana bread. This recipe works as bread too! Will fill two 8-in x 3 3/4-in x 2 3/4-in loaf pans. Bake at 350ºF for about 45 minutes.Mini muffins. Use a mini muffin pan and bake 12-14 total minutes at 350°F.Leftover muffins. Muffins stay fresh at room temperature for up to about 2 to 3 days in an airtight container. If you need to store the muffins for a longer period of time, I’d recommend keeping them in the fridge or the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they were freshly baked.Freezing muffins. These muffins, like most, freeze beautifully – simply place them in a resealable bag then freeze for up to 3 months. You can either thaw your muffins at room temperature, or warm them up in the microwave when you’re ready to eat.