If you like your breakfast sweet, then these Banana Chocolate Chip Muffins are going to wow you. Melted chocolate and crunchy walnuts in a moist banana muffin, these are decadent.
For more tasty breakfast desserts, try these chewy oatmeal banana cookies and this double chocolate banana bread.
Table Of Contents
Recipe Details
When it comes to sweet treats for breakfast, you can’t go wrong with these decadent Banana Chocolate Chip Muffins. They also make a delicious afternoon treat or dessert.
- TASTE: These Banana Chocolate Chip Muffins are so sweet and chocolaty. They have the most scrumptious flavor.
- TEXTURE: Made with ripe bananas, brown sugar, and butter, they are rich and moist. Then add the melted chocolate chips and crunchy walnuts and you have a muffin that’s melt-in-your-mouth good.
- TIME: These muffins will take 37 minutes.
- EASE: This tasty recipe is easy to make and uses pantry basics you already have on hand.
What You’ll Need
Ingredient Notes
- Flour- All-purpose flour is the base of these muffins.
- Butter- This ingredient keeps them nice and moist. Use unsalted so you can control the salt level.
- Sugars- Both granulated white sugar and brown sugar are used. They make this recipe nice and sweet, and the brown sugar adds moisture.
- Eggs- These will help bind the ingredients while adding lift to the muffins.
- Baking soda- This is the main leavening agent. It keeps them airy and fluffy.
- Salt- Just a little to balance the sweet.
- Vanilla- This also enhances the chocolate sweetness in these Banana Chocolate Chip Muffins. Use pure rather than imitation vanilla extract for the best flavor.
- Bananas- Use ones that are very ripe. It doesn’t matter if they’re mushy since we’re baking with them anyway. Very ripe bananas are at the peak of their sweetness.
- Walnuts- Chopped walnuts can be store-bought or chopped at home.
- Chocolate Chips- Semi-sweet chocolate chips have a touch of bitterness in the sweet, which keeps these muffins from being over the top sweet.
Add-ins and Substitutions
- Substitute different nuts- Try this recipe with pecans, hazelnuts, or macadamia nuts instead of walnuts.
- Add cacao powder- Add cacao powder to the batter to give these Banana Chocolate Chip Muffins an extra chocolaty flavor.
- Substitute different chocolates- Make these muffins with white chocolate, dark chocolate, or milk chocolate chips.
- Make it allergen-friendly- Substitute the flour for gluten-free baking flour, 1:1, and use dairy-free butter and chocolate chips. You can also leave out the nuts to avoid allergens.
How to Make Banana Chocolate Chip Muffins
- Mix the butter, sugars, and vanilla. In a large bowl, add the melted butter, granulated sugar, brown sugar, and vanilla. Use an electric hand mixer or whisk to combine everything together for about 1 minute.
- Add the eggs and bananas. Mix in the eggs on medium. Then in a separate bowl, mash the bananas and add them to the batter. Mix again.
- Add the dry ingredients. Sift the flour, baking soda, and salt into the bowl and mix until everything is incorporated.
- Add the walnuts and chocolate chips. Now fold the chopped walnuts and chocolate chips into the muffin batter with a spatula until thoroughly combined.
- Fill the muffin tin. Line the muffin tins with cupcake liners. Then fully fill each of the prepared muffin cups with batter. You should get 12-13 muffins from this recipe.
- Bake. Top the Banana Chocolate Chip Muffins with extra chocolate chips and bake for 20-24 minutes at 350 degrees Fahrenheit.
Pro Tip: Adding extra chocolate chips on top isn’t necessary, but it will make your homemade muffins look even more delicious.
Recipe Tips
- Sift the dry ingredients- This helps them combine thoroughly with the wet ingredients and avoids clumps of flour that will taste bad in your muffin when they cook.
- Ripen the bananas yourself- Place unripe bananas on a baking sheet in the oven and bake for 15 minutes at 350 degrees. Let them cool before using them.
- Use cupcake liners- This saves a lot of mess when you’re baking them as the melted chocolate can ooze out. They’re also easier to store when in paper liners.
- Add chocolate chips on top- This step makes your Banana Chocolate Chip Muffins look professional with a delicious covering of melting chocolate chips generously sprinkled on top.
FAQs
How do I keep my muffins moist?
If you want to keep your muffins moist, allow them to cool completely before storing them in an airtight container. Layer paper towels above and below the muffins to absorb excess moisture so they also don’t get soggy.
Should I refrigerate banana muffins?
No, you don’t need to refrigerate banana muffins. They will last for a week at room temperature in an airtight container, or they can be refrigerated or frozen if you want to keep them longer.
Serving Suggestions
These Banana Chocolate Chip Muffins are great as a sweet morning meal or an afternoon snack. Serve them with your favorite desserts and breakfast dishes.
- Eggs: Serve these muffins with Easy Poached Eggs with Caramelized Onions, Shakshuka, Eggs Benedict, or Quiche Lorraine.
- Pancakes: Pair these Banana Chocolate Chip Muffins with Buttermilk Pancakes, Blueberry Breakfast Crepes, Cottage Cheese Pancakes, or Dutch Baby Pancakes.
- Smoothies: Enjoy them with an Acai Bowl, Mandarin Banana Smoothie, or Blueberry Smoothie Bowl.
- Beverages: Serve this recipe with a cup of hot coffee, tea, or Hot Chocolate. You can also try it with a homemade Caramel Frappuccino (Starbucks Copycat) or Pumpkin Spice Latte.
Make This Recipe in Advance
Make ahead: You can make these ahead of time and store them in the fridge or freezer. They warm up easily in the microwave or oven.
Storing: Store these muffins by letting them cool completely before placing them in an airtight container with a paper towel over them.They will last for about a week in the refrigerator or at room temperature.
Freeze: You can freeze them once they’ve cooled in an airtight container for up to 3 months. When you are ready to serve, just allow them to defrost overnight in the fridge and then warm them up in the microwave for about 30 seconds.
Watch Video Recipe Here
More Scrumptious Muffins!
Full Recipe Instructions
Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are melt-in-your-mouth delicious. Chocolate, walnuts, bananas, & butter make these sweet treats so yummy.
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Servings: 12 Muffins
Calories: 415kcal
Ingredients
- 3/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1/2 cup golden brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 4 ripe bananas
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1 cup walnuts chopped
Instructions
- In a large mixing bowl, add 1/4 cup granulated sugar, 1/2 cup golden brown sugar, and 3/4 cup of unsalted melted butter. Use an electric hand mixer to combine everything together for about 1 minute on medium-low speed.
- Then add 1 teaspoon vanilla extract along with 2 large eggs and mix them in on medium speed.
- Now in a separate bowl, mash up 4 ripe bananas (medium-sized). Then add them to the muffin batter.
- Then sift the dry ingredients in this order: 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Now mix the dry ingredients into the banana muffin batter.
- Lastly, add 1 cup of chopped walnuts and 1 cup of semisweet chocolate chips. Fold them in with a spatula.
- Line a muffin tin with cupcake liners and fill each muffin full. You should get about 12-13 full muffins out of this recipe.
- Now top the muffins with extra chocolate chips and bake at 350 degrees Fahrenheit for 20-24 minutes.
Notes
- Sift the dry ingredients- This helps them combine thoroughly with the wet ingredients and avoids clumps of flour that will taste bad in your muffin when they cook.
- Ripen the bananas yourself- Place unripe bananas on a baking sheet in the oven and bake for 15 minutes at 350 degrees. Let them cool before using them.
- Use cupcake liners- This saves a lot of mess when you’re baking them as the melted chocolate can ooze out. They’re also easier to store when in paper liners.
- Add chocolate chips on top- This step makes your Banana Chocolate Chip Muffins look professional with a delicious covering of melting chocolate chips generously sprinkled on top.
Nutrition
Calories: 415kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 205mg | Potassium: 314mg | Fiber: 3g | Sugar: 24g | Vitamin A: 422IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 2mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Lorna says
Hi Dina… I have to say these are by far the BEST choc chip banana muffins I have ever made!!!!!
I have just finished one( still warm) and was totally delish…
Only difference I made, was I used pecans instead of walnuts..But other than that followed your recipe to a “T”.. First time I have ever added more choc chips on the top, but what a difference it made..
Absolutely fab recipe.. (I actually got 16 muffins think my bananas were a tad larger).. and the 20min bake was the perfect time…
I’m so glad I came across your website whilst browsing…
Many thanks from Scotland….😊 🏴
Dina says
Lorna, I am so thrilled to hear that you enjoyed these muffins so much! Thank you for taking the time to write such kind words! I really appreciate it!😊
Kayla says
Hello 🙂
I have a dumb question lol do you use light brown sugar or dark brown sugar?
Thank you so much
Dina says
Hi Kayla 🙂 Definitely not a dumb question! Better to ask than ruin muffins 😉 I use golden brown sugar. You can use any of these sugars and it will work. It will have only a subtle difference. I hope that helps and I hope you love these banana muffins! Let me know how they turn out! 🙂
Julia says
wowowww I just tried this and this was definitely the best muffin recipe I’ve tried on yt!! sooo yummyyy 😌🤩 tysmm 💖
Dina says
Julia, I am so happy to hear that you loved this banana chocolate chip muffin recipe so much! Thank you so much for taking the time to write your kind feedback 🙂 I really appreciate it!!
Ara says
So fun and delicious I love this recipe I will definitely recommend it to my friends ✨✨❤️❤️😍🥰🥳
Dina says
Thank you for the kind words, Ara! I am so happy you loved this recipe!
Ara says
Hello,
OMG ur recipe was awesome I’ll recommend it to my friends it was so delicious!✨
Dina says
Thank you so much! You are too kind! It makes my day when people love my recipe so much! I hope your friends love these banana chocolate chip muffins as well! Thank you so much for your feedback and support! 🙂
Cenza M says
Tried this recipe and had great results! I used vanilla paste instead of extract and omitted the nuts. They were super moist and soft and deliciously rich. I sprayed my cupcake liners and they don’t stick to the muffins at all. I got 15 perfectly sized muffins from one batch of the batter. Definitely a make-again recipe! Adding it to my recipe book.
Dina says
I am so happy to hear that this recipe was such a success! Thank you for the awesome feedback 🙂
Rachel VH says
I made these last night and they turned out perfect! The only thing I adjusted was I used vanilla Greek yogurt in place of the butter to make them a bit healthier. I was able to get 18, perfect sized muffins from the batter. The only thing I would do differently next time is either spray my cupcake liners or skip them altogether and spray the muffin pan, as they are sticking to the liners. Either way, this will be my go-to banana muffin recipe! Thank you!
Dina says
Thank you for the kind feedback, Rachel I really appreciate it!
Sauda says
Amazing! easy to make. The children didn’t like the walnuts unfortunately but will try again with less walnuts and crush them finely.
Dina says
I’m glad you enjoyed this recipe. I hope the kids love it without the walnuts next time 🙂
Heidi U. says
On a whim, I decided to make these and they were so moist and delicious. I definitely will make these again!
Dina says
I am so glad you loved these banana chocolate chip muffins!
Rae-Lee says
Absolutely delightful muffins probably the nicest I’ve ever made , light fluffy and so tasty and yum.
Dina says
Yay! That is so awesome to hear that you loved my banana muffins! Thank you so much for your feedback! I hope you try more recipes from my blog! 🙂
Janey says
This recipe is definitely a keeper. It was easy to follow and used everyday ingredients. I love that you used real butter and not oil. It also makes the perfect amount. I’ve made chocolate chip banana bread before, but I’ve never made chocolate chip banana muffins. These muffins are super moist and delicious. My grandson is going to love these!
Dina says
Janey, I am so happy to hear that you enjoyed these muffins! Thank you for your kind recipe feedback! 🙂
Julie says
Is it 415 calories per muffin? Thanks these are so yummy!!!
Dina says
Yes, that is correct. The calories are based on a rough estimate. There is a good amount of butter in these, hence the high calorie count lol. Glad you enjoyed them 🙂
Melanie romany says
Excellent recipe it was delicious.
Dina says
Thank you for the kind feedback Melanie! I am so glad you loved these banana muffins!
Mary says
These are the most moist and delicious muffins! made them twice now, second time per request of grandchildren. it’s a keeper. taste even better at night for a snack with a cup of tea
Dina says
Mary, that’s incredible! Thank you so much for leaving your kind feedback! I am so glad you and your grandchildren loved these banana chocolate chip muffins!
Nathalia says
Hi unfortunately i can’t get metric to work
Kind regards, Nathalia
Dina says
Hmmm that’s odd that it’s not working. I tried clicking it from my website and it seemed to work fine. Here are the metric measurements if you still can get it to work: 170g unsalted butter, 50g granulated sugar,110g golden brown sugar , 218.75g all-purpose flour , 180g semisweet chocolate chips, 117g walnuts.
Quinn says
This recipe is perfect the only thing I add is about a spoonful of sour cream because I love a super dense and moist muffin!
Dina says
Awesome tip Quinn, I will have to try that 🙂 Glad you love these banana chocolate chip muffins!
Jo says
Yummy! Threw a little sprinkle of flaky salt on top – perfect!
Dina says
Sounds like a wonderful addition Jo. Glad you loved this recipe!
Y says
So delicious! I’ve made these 3x for my family already. This is our
favorite banana muffin recipe.
Dina says
Thank you so much for the kind review 🙂 I am so happy to hear that you and your family love this recipe so much!
Liz says
What can i use in place of the butter? I prefer to omit this from our diet to the extent possible. Tha k you!
Dina says
Hi Liz, you can use a light-tasting oil instead, but you will need to use a little less since oil is liquid at room temperature and butter is solid at room temperature. I have not tested this recipe with oil yet, so I do not know the exact amount you would need.
Rachel VH says
I made these using Greek yogurt in place of the butter- I do that with a lot of my baking! You substitute cup for cup, so in the case of this recipe you would use 3/4 cup Greek yogurt. They turned out perfect!
India says
I’ve made these several times and each time they were perfect!!
They will definitely be in rotation for my family. Did I read correctly that each muffin is 415 calories? If so, I need to scale back on eating so many 😂
Dina says
Hi India, I am so happy to hear that you love these banana chocolate chip muffins! The calories are a rough calculation, but I think in this case it’s pretty spot on. The generous amounts of butter really spike that number 😆