These are big, bakery-style banana chocolate chip muffins bursting with sweet banana flavor and heaps of melty chocolate! They’re moist, fluffy, and quick to make for breakfast, dessert, or as a snack.
Easy Banana Chocolate Chip Muffins
These bakery-style banana chocolate chip muffins are super moist and fluffy, with bouncy, golden muffin tops and soft, tender middles. They’re made extra large, similar to my chocolate chip muffins, but with the added cozy flavor of my reader-favorite banana bread (seriously though, this one gets RAVE reviews).
If you’re after the perfect quick treat to make to satisfy an aching sweet tooth, look no further! These muffins come together with easy pantry ingredients in under one hour.
My Family Loves These
Listen, my preschooler will never down chocolate chips, so there’s that, but we often make this recipe together and these always disappear the fastest in my house.
- Soft and fluffy. I’ve cracked the secrets to making bakery-worthy muffins at home. These banana chocolate chip muffins are tender and moist, with big, crunchy tops (thanks to the sprinkle of sugar).
- Big banana flavor. I added even more bananas into this recipe and overripe bananas give these muffins their irresistible banana flavor, moisture, and sweetness.
- Easy to make. It’s as simple as mashing the bananas, mixing the muffin batter, tossing in your chocolate chips, and baking. Banana bread (or muffins) are one of the first recipes that my oldest son could make almost entirely by himself with a little help from mom.
Ingredients and Customizations
These are my notes on the important ingredients. Scroll to the recipe card for a printable list of ingredients for these banana chocolate chip muffins.
Bananas – You’ll need about 3 ½ medium-sized bananas to mash up for your muffin batter. Overripe bananas with plenty of brown spots are the best for baking. See below for how to properly measure the bananas in this recipe.
Vegetable Oil – I make my banana chocolate chip muffins with oil and melted butter. Vegetable oil keeps these muffins soft and tender, and fresh at room temperature for days. You can try using another oil if you’d prefer.
Chocolate Chips – I opt for mini chocolate chips over regular-sized, as they distribute more evenly in the batter for plenty of chocolate in every bite. Choose your own adventure here, but I am team mini-chocolate chips all the way.
Sanding Sugar – Sanding sugar is optional, but it gives the muffin tops some irresistible crunch (after 24 hours you’ll lose some of that crunch, but the muffins will still taste delicious!). I recommend using a larger crystals like this one from Wilton, which you can find in most grocery stores with the sprinkles.
Customize This Recipe
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- Add spice. There’s the option to add ½ teaspoon of ground cinnamon for a touch of cozy spice. You can also use nutmeg, cardamom, or pumpkin pie spice.
- Add nuts. Along with the chocolate chips, add ¾ to 1 cup of chopped walnuts or pecans to the batter. You may notice you have some extra batter due to the extra mix-ins
Properly Measure The Bananas
It’s important to measure the bananas with a measuring up after mashing them. I’ve found that more or less than the designated amount changes to texture and moisture to be either too dry or too soggy. Soggy muffins also tend not to rise as high, or they rise great and fall when cooled.
How to Fill the Pan for Bakery-Style Muffins
In case you need some extra guidance when making these muffins, check out my tips and tricks below.
- Leave space between the muffins. You’ll only fill 6 muffins cups per pan. You’ll want to leave one empty well between each filled well in the pan. This leaves room for the muffin tops to bake up and spread without running into one another. If the muffins are too close, the tops will spill into each other as they rise in the oven.
- Overfill the liners. These work best with two large cookie scoops worth of batter, which is approximately 6 tablespoons or a heaping 1/3 cup. You’ll notice they are filled slightly over the top of the liners.
- Extra toppings. Don’t forget to sprinkle a few extra chocolate chips on top and then sprinkle with the sanding sugar for the bakery look.
- Loosen the muffins from the pan. After they’ve cooled in the pan for 15-20 minutes or so, gently run a knife between the edges of the muffin tops and pan to help loosen them from the pan. You’ll want to actually leave them to cool for awhile in the pan, otherwise the muffin tops could separate from the bottom.
Make Smaller Muffins
- For regular-sized muffins, fill the pan 3/4 full, which is about a heaping large cookie scoops worth and bake for 14-18 minutes, it should yield around 15 muffins.
- For mini muffins, fill them right to the top and bake 8-12 minutes. You’ll get closer to 18-24 mini muffins.
Storing and Freezing
- To Store. Use an airtight container and keep at room temperature for up to 3-4 days. Lining the bottom of the container with a paper towel helps to absorb any excess moisture and keeps the muffins from becoming soggy.
- Freeze. These banana muffins freeze great! Keep them frozen in an airtight container or freezer bag for up to 1 month. Defrost the muffins at room temperature. If you are planning to freeze, you might want to skip the sanding sugar.
More Banana Recipes
Print
Banana Chocolate Chip Muffins
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
- Cuisine: American
Description
These are big, bakery-style banana chocolate chip muffins bursting with sweet banana flavor and heaps of melty chocolate. Make these moist and fluffy homemade muffins for breakfast, dessert, or as a snack.
Ingredients
- 2 cups Mashed banana (about 3 ½ medium bananas)
- 1/2 cup (118ml) Vegetable oil
- 2 tablespoons (28g) Unsalted butter, melted and slightly cooled
- 2 Large eggs, at room temperature
- 2 tablespoons (30ml) Milk (any type)
- 1 teaspoon (5ml) Pure vanilla extract
- ½ cup (110g) Light brown sugar, packed
- ½ cup (95g) Granulated sugar
- 2 1/2 cups (300g) All-purpose flour, sifted
- 1 ½ teaspoons (6g) Baking soda
- 2 teaspoon (8g) Baking powder
- 1/2 teaspoon Salt
- 1 cup (224g) Mini semi-sweet chocolate chips (plus additional for garnish).
- Sanding sugar for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Peel and mash the bananas with a potato masher or a fork. Combine the bananas with the oil, butter, eggs, milk, and vanilla extract. Beat all of the wet ingredients until everything is well combined. Add the sugar and beat until it’s incorporated.
- Combine the remaining dry ingredients in a large mixing bowl. Whisk to combine. Add the dry ingredients to the bowl of wet ingredients and beat until it just starts to combine, fold in the chocolate chips.
- Line a 12-cup muffin pan with 6 paper liners, alternating them with an empty space in between. Use ¼ cup measuring cup to fill muffin liners to the very top, and add 1 tablespoon of batter on top of that. Add a few chocolate chips on top as well as sanding sugar.
- Bake the muffins for 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Be sure to check a couple of different muffins.
- Let the muffins rest in the pan for about 30 minutes, then transfer them to a cooling rack. Allow them to cool to room temperature or slightly warmer.
Notes
- Storing: The muffins will stay moist for 3-4 days when stored in an airtight container at room temperature. Line the bottom of the container with a paper towel to absorb extra moisture.
- Freeze: Once cooled, muffins can be frozen for up to one month in an airtight container.
It’s important to measure the banana using a measuring cup instead of just estimating it by the number of bananas. More or less bananas affect the texture and moisture of the muffins. - Add spice. There’s the option to add ½ teaspoon of ground cinnamon for a touch of cozy spice. You can also use nutmeg, cardamom, or pumpkin pie spice.
- Add nuts. Add ¾ to 1 cup of chopped walnuts or pecans to the batter. This will increase the yield slightly, so you may have enough for 13 muffins.
- Overfill the liners. These work best with two large cookie scoops worth of batter, which is approximately 6 tablespoons or a heaping 1/3 cup. You’ll notice they are filled slightly over the top of the liners.
- Loosen the muffins from the pan. After they’ve cooled in the pan for 15-20 minutes or so, gently run a knife between the edges of the muffin tops and pan to help loosen them from the pan.
- Halve the recipe for 6 large muffins.
Adjust the size
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- For regular-sized muffins, fill the pan 3/4 full, which is about a heaping large cookie scoops worth and bake for 14-18 minutes, it should yield around 15 muffins.
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- For mini muffins, fill them right to the top and bake 8-12 minutes. You’ll get closer to 18-24 mini muffins.
Nutrition
- Serving Size: 1
- Calories: 309
- Sugar: 21.9 g
- Sodium: 272.2 mg
- Fat: 12.5 g
- Carbohydrates: 46.7 g
- Fiber: 1.8 g
- Protein: 4.3 g
- Cholesterol: 36.1 mg
I made these this morning and woke up my husband with the delicious scent of fresh muffins! Thank you for this recipe! It made my day!
What a wonderful way to wake up! Thank you Christine!
Julie,
Your recipes are amazing!!! The overall uniqueness of the aesthetic and deliciousness is what keeps me drawn to your site!! Im in love with the step by steps and I’ve learned so much. This muffin recipe is over the moon!!
Thank you Ami!