These chocolate chip banana muffins are moist and soft, the perfect on-the-go breakfast option or after-dinner dessert. They come together in under 30 minutes, and the ingredients are mixed in no time in a food processor. Ripe bananas and your favorite chocolate chips are the perfect combination for your next baking session!
Yes, I have a mild obsession with banana-based desserts, and it is no secret I buy bananas on purpose, knowing we won't eat them all before they brown!
My banana pancakes without milk are incredibly popular, and the batter is prepared in a blender. In contrast, my vegan banana bread is made with only five ingredients, and the mashed bananas leave some chunks in the sponge! Yummy!
Now, this recipe is completely different while still using ripe bananas! These moist muffins are soft and smooth, and the chocolate chips can be easily swapped for nuts or raisins, while they can also be baked as maxi or mini muffins!
You will want to make this easy recipe every weekend, as while the muffins rise, your whole house will smell delicious. Then, when you bite into your first banana chocolate chip muffin, the gooey chocolate chips will seal the deal!
Jump to:
💎 Why This Recipe Works
- These banana sponge muffins are moist and smooth and have just the right amount of delicious chocolate chips!
- The batter is created in less than 5 minutes, and the muffins bake in only 17 minutes!
- This chocolate chip banana muffin recipe can be easily amended for different occasions! Nuts or raisins can easily be added, while chocolate chips can be swapped for toffee or peanut butter chips. The muffins can also be served warm with a scoop of vanilla ice cream as dessert!
🛒 Ingredients
- Bananas: While the bananas should be well-matured so that they have brown spots, you don't want to use overripe bananas. If they are completely brown or black and the flesh is mushy, then they will be too sweet and may overpower the dish. For optimal baking results, it's best to use ripe bananas that are still firm and yellow with a few brown speckles.
- Butter: It is important to use unsalted butter. It would be even better if you remembered to take it out of the fridge an hour before you plan to use it!
🔔 Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions And Variations
- Flour: You can use self-raising flour instead of all-purpose flour. In this case, reduce the amount of baking powder to just ½ tsp.
- Sugar: While I love using brown sugar, like demerara or muscovado, granulated sugar can be used instead.
- Chocolate Chips: For this recipe, I often use milk chocolate chips or dark chocolate chopped in small chunks, as I find white chocolate chips too sweet. Semi-sweet chocolate chips are a great option if you have them, as they are made for baking. You can opt for mini chocolate chips or regular chocolate chips, while I would avoid chunks too big, as the area may become too moist and not bake properly.
- Other Add-Ons: Feel free to swap the chocolate chips out or add other flavorings. Great options are chopped nuts, such as hazelnuts, walnuts, pecans, or peanuts. If adding raisins, don't overdo it, as they are very sweet, too!
- Flavoring: In my banana bread recipe, I use maple syrup as an optional add-on, and it would work here, too! Vanilla extract is a great one, too. Almond extract adds nuttiness but use it sparingly as it is very strong. A tablespoon of rum [or a little extract] adds depth to the sponge and pairs great with banana! Coffee extract, on the other hand, adds a subtle bitterness that enhances the sweetness of the fruit and chocolate.
- Coconut Oil: Melted butter can be swapped for melted coconut oil. If possible, opt for extra virgin for a very natural, sweet taste and the best quality.
👩🏻🍳 How To Make (Step-By-Step)
- Preheat the oven to 400 F [or 180 degrees Celsius in a FAN oven, Gas Mark 6, or 200 degrees Celsius in a static oven].
- Melt the butter in the microwave or bain-marie without warming it up.
- Add the bananas, brown sugar, and melted butter to the food processor and blend. Then add the eggs. [Picture 1]
- Sieve the all-purpose flour, baking soda, and baking powder in a separate bowl, and mix with the salt.
- Start adding the dry ingredients to the banana batter, 3-4 tablespoons at a time. [Picture 2] Rather than a continuous blending action, it is best to incorporate the flour mix with short pulses.
- Continue doing so until you are left with only a teaspoon of flour, and add the chocolate chips to it.
- Finally, add the chocolate chips to the batter, and mix it using a spatula or spoon. [Picture 3]
- Now, prepare the muffin tin. Add a few grains of raw rice to the bottom of each muffin hole. [Picture 4] On top of the raw rice, add the muffin liners.
- Fill the liners with the muffin batter about two-thirds of the way. This recipe makes 12 regular-sized muffins. [Picture 5]
- Bake the banana chocolate chip muffins on the middle shelf of the oven for 17 minutes or until thoroughly cooked.
- Once ready, remove the muffin pan from the oven and place it on a cooling rack for 5 to 10 minutes to cool slightly.
- Finally, remove the banana chocolate chip muffins from the tin and enjoy with a cup of tea or coffee or with a nice scoop of ice cream or a little whipped cream! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Yes, you can use frozen bananas in banana chocolate chip muffins. Thaw them overnight in the refrigerator, at room temperature for a few hours, or in the microwave in 30-second increments. Once thawed, drain any excess liquid, then use them in the muffin batter as you would fresh bananas.
Yes, in the recipe, I suggest tossing the chocolate chips in flour, which will prevent them from sinking to the bottom of the banana muffins while baking. In addition, if desired, some chocolate chips can be reserved and added on top of the muffins just before baking.
Once completely cooled, banana chocolate chip muffins can be stored in an airtight container on the countertop for three days or in the fridge for five days. You can freeze them for up to three months; simply wrap them individually in cling film. To serve them again, thaw them overnight in the fridge, for a couple of hours on the countertop, or a few seconds in the microwave.
💡 Expert Tips and Tricks
- Pulsing Instead of Continuous Blending: To prevent overmixing the batter, use short pulsing actions in the food processor. This results in less gluten development, making your muffins softer and fluffier.
- Sift Dry Ingredients: Sift all your dry ingredients not just once but twice - trust me, the extra minute it takes is worth it! This incorporates air into the flour, making your muffins lighter and ensuring an even distribution of leavening agents for uniform rise.
- Use an Ice Cream Scoop for Even Distribution: For perfectly uniform muffin sizes - and consequently, even cooking times - use an ice cream scoop to divide the batter among the muffin cups. If you don't have one, use measuring spoons!
- Room-Temperature Ingredients: Use ingredients like eggs and butter at room temperature for better incorporation and a smoother batter texture.
- Rest the Batter: If you have time, allow your banana muffin batter to rest for up to 30 minutes before baking. This resting period helps hydrate the flour fully and results in a more cohesive and tender crumb. I don't recommend resting for longer as the bananas start turning brown.
🍴 More Delicious Recipes to Try
Have you given this recipe a try? We'd love to hear your thoughts! Please leave us a ⭐ review below, and don't forget to tag us @spiceandlife_com on Instagram and Pinterest. Your feedback means the world to us, and we really appreciate it. For more recipes, follow us on Pinterest, Facebook, YouTube, and Instagram. Thank you! 🙏
🍽️ Recipe
Quick Banana Chocolate Chip Muffins
Ingredients
- 4 Medium Ripe Bananas
- 125 g Brown Sugar Muscovado or Demerara
- 125 g Unsalted Butter
- 2 Eggs
- 200 g All Purpose Flour
- 2 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 30 g Chocolate Chips
Instructions
- Preheat the oven to 400 F [or 180 degrees Celsius in a FAN oven, Gas Mark 6, or 200 degrees Celsius in a static oven].
- Melt the butter in the microwave or bain-marie. Do not overheat it or allow it warm up.
- Add the four peeled and chopped bananas, brown sugar, and melted butter to the food processor. Blend the wet ingredients until you obtain a smooth cream with barely any bits of banana left.
- Next, add the eggs and blend until fully incorporated. From now on, everything that is added to the processor should be blended just until incorporated, not longer than that.
- In a separate bowl, sieve the all purpose flour, baking soda, and baking powder, and mix with the salt.
- Start adding the dry ingredients to the banana batter 3-4 tablespoons at the time, and blend until incorporated, but don't overmix. Rather than a continuous blending action, it is best to incorporate the flour mix with short pulses.
- Continue doing so until you are left with only a tespoon of flour.
- To the remaining teaspoon of dry ingredients, add the chocolate chips and mix them well.
- Finally, add the chocolate chips to the batter, and mix it using a spatula or spoon. If possible and easier, remove the blender blades.
- Now, prepare the muffin tin. To the bottom of each muffin hole, add a few grains of raw rice; these will help capture the moisture that usually settles at the bottom of the muffins. On top of the raw rice, add the muffin liners.
- Fill the liners with the muffin batter about two-thirds of the way. This muffin recipe will make 12 regular sized muffins.
- Bake the banana chocolate chip muffins on the middle shelf of the oven for 17 minutes, or until thoroughly cooked. Test they are baked thoroughly by pressing the top gently [if the sponge springs back it's done], or by inserting a clean toothpick into the center of a muffin - if it comes out clean or with a few moist crumbs, they are done.
- Once ready, remove the muffin pan from the oven and place it on a cooling rack for 5 to 10 minutes to cool slightly.
- Finally, remove the banana chocolate chip muffins from the tin and enjoy with a cup of tea or coffee, or with a nice scoop of ice cream or a little whipped cream!
Notes
- Bananas: While the bananas should be well matured, so that they have brown spots, you don't want to use over ripe bananas. If they are completely brown or black, and the flesh is mushy, then they will be too sweet and may overpower the dish. For optimal results in baking, it's best to use ripe bananas that are still firm and yellow with a few brown speckles.
- Storage: Once completely cooled down, banana chocolate chip muffins can be stored in an airtight container on the countertop for 3 days, or in the fridge for 5 days. You can also freeze them for up to three months; simply wrap them individually in cling film. To serve them again, thaw them overnight in the fridge, for a couple of hours on the countertop, or a few seconds in the microwave.
Jasmine says
This is something I've yet to try! I tried the banana bread, and it was fantastic! I love how simple and straightforward your recipes are!
Elle says
Thank you, Jasmine! You are too kind!