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
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
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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Jess says
My kid and I made these last night and they were delicious! 🥰 We really enjoyed the mashing and sifting! Great flavor and texture!
Dina says
That’s awesome Jess! Glad you all loved it!
Mo says
I’m just reviewing the recipe and the comments and I noticed that the photo you included of ingredients is showing, 1 1/2 C of butter. The recipe says 3/4 C. Please correct me if wrong. Please advice back as I’m about to make these lively looking muffins.
Dina says
Hi, please follow the written recipe for the amount of butter (3/4 C). I accidentally added too much butter in the photo and realized it after the ingredients were used up in the recipe. Thank you for catching that tough!
Lori says
This now has become my go to banana nut muffin recipe!
Have a double batch in the oven now, in hopes of having some to freeze (that is if the family doesn’t eat them all first!)
Dina says
Wow Lori, that’s awesome! Thank you for your kind words 🙂
McKenzie says
I make these muffins weekly! I’d like to make it into mini loaves. Could you advice the oven temp and baking time for this?
Dina says
Hi McKenzie, I have not made these muffins into mini loafs, but I would keep the same temp and increase the bake time by a few minutes. Its hard to say exactly how much longer so I would just keep checking doneness with a toothpick. Enjoy 🙂
Flora says
Absolutely perfect!
But I would like to substitute the butter for oil. What would the right amount of vegetable oil be?
Dina says
I am so glad you love this recipe Flora! Hmm, great question. I have not tested this recipe with oil but if you were to sue oil instead, I would reduce the amount since oil isn’t a solid at room temp like butter. It may make the batter too runny. I am not too sure how much you would need to reduce the amount of oil since I have not tested it yet.
Nicole says
I’ve made this recipe with oil and use 1/2 cup plus a teaspoon and it always turns out great.
Dina says
I am glad you love it Nicole!
Susan Ryerson says
Delicious!! Thank you for the great recipe!
Dina says
You are very welcome Susan! Happy to hear you found these muffins delicious. Thank you for your feedback! 🙂
Dee says
Easy!
Dina says
Glad to hear you found these muffins easy to make!
Terri says
Delicious!!
Dina says
Thank you for your feedback Terri!
Tina Guirguis says
Super yummy and moist! Definitely recommend this recipe, my kids love it and so does my husband 😍
Dina says
Wow that is amazing Tina! Thank you for awesome feedback!
Susi says
I enjoyed these very much. I swapped the flour for gluten free flour, added 1 tsp xantham gum and used dark choc chips. Easy, tasty, versatile recipe! I will make these again! Thank you!
Dina says
Susi, I am so happy to hear that you enjoyed these muffins! Thank you for the feedback 🙂
Anna says
Such a great recipe ! I had 4 bananas that needed to be used, so I decided to use all 4 instead of 3 per recipe and it turned out amazing!
Dina says
Thank you, Anna! I’m very happy to hear you enjoyed this banana chocolate chip muffins recipe! It’s always nice to see how small tweaks can have amazing results. Thanks for sharing your kind feedback. 🙂
Suzi says
These look amazing when done. The recipe was super easy to follow. I baked mine for 22 minutes and they are perfect.. I guess it’s good I don’t sleep well right now. Fresh banana chocolate chip muffins for the family – for the win.
Dina says
Thank you so much for your kind words, Suzi! I’m thrilled that you found the recipe easy to follow and that these muffins turned out perfectly. There’s nothing better than fresh banana chocolate chip muffins with the whole family. Enjoy the muffins, and thank you so much for sharing your experience! I hope you enjoy more recipes from my food blog. 🙂
PATTY RICKS says
Absolutely delicious 😋 😍 😊. Didn’t change anything with the recipe, they came out perfect.
Dina says
Awesome to hear that Patty! Glad to hear this recipe came out perfectly for you. Thank you so much for taking the time to leave your kind comment! 🙂
Robyn says
The taste is delicious..but, I think there is too much butter in the recipe because they look and feel a bit greasy. Also, with no baking powder in the recipe, the muffins did not rise much. I used a silicone muffin pan which I don’t usually so maybe that was the issue? Idk. 5 stars for taste though.
Dina says
Hi Robyn, this recipe does call for a little more butter than a typical banana muffin recipe. The extra butter is what makes them so moist. You are more than welcome to reduce the amount of butter next time 🙂
Dina says
Ok, this may be a stupid question, but i REALLY want to make these, and i only have 3 ripe bananas! Will it work??
Dina says
Hi Dina, yes I think you can get away with making this with 3 bananas 🙂
Courtney says
I make these all the time! The calculator on the recipe itself helps, I just adjust it to the amount of bananas I have and sometimes I use just slightly under what it calls for and they are perfect every time!!
Dina says
Courtney, I am so glad that you love this recipe! Thank you for taking the time to write your kind feedback!
Lindsay says
So delicious! I made these and split the flour half all purpose and half cake flour and they were so fluffy, my family loves these!
Dina says
What a great idea Lindsay! Thank you for the kind feedback 🙂
Emily Murphy says
I made these in my mini cupcake pan and our kids went crazy for them! Perfect quick snack.
Dina says
That is amazing Emily! I am thrilled to hear that your kids loved these muffins so much!
Katherine says
Have made these SO many times!! My friends always rave when I make them – they are now requested!
Dina says
That is so awesome to hear Katherine! I am so happy that everyone raves about my banana muffins so much! Thank you so much for using my recipe and supporting my food blog! I hope you find more recipes from my food blog to enjoy with your friends and family! 🙂
Austin says
It was a great experience to eat
Dina says
Glad to hear you loved these muffins Austin! Thank you for your feedback! 🙂
Tori says
I’ve made these so many times that I’ve lost count! And although not intended, I am able to substitute several 1-to-1 gluten free flour blends and get moist muffins that keep much better than specific gluten free recipes I’ve tried.
Dina says
I am so glad that you love this recipe and its so adaptable! Thank you for the feedback Tori!