Banana Bread Chocochip Muffin Recipe

Have you ever rescued a sad bunch of bananas and turned them into tiny, chocolatey miracles?

If you have brown bananas staring at you from the counter, stop scrolling and listen for a minute.

This recipe turns those overripe bananas into banana bread chocochip muffins that are moist, quick to make, and almost impossible to stop eating.

Short, honest promise: these muffins are simple, forgiving, and deliver warm chocolate in every bite. Read on and I’ll walk you through the exact ingredients, tools, and small tricks that make these bakery style at home.

What you’ll need

Ingredients

• 1 1/2 cups (190 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon (optional)
• 3 very ripe bananas, mashed (about 1 1/2 cups mashed)
• 1/2 cup (120 ml) neutral oil like vegetable or canola, or 1/3 cup (75 g) melted unsalted butter
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup (170 g) chocolate chips (semi sweet or milk)
• Extra chocolate chips for topping (about 1/4 cup)
• Optional: 1/2 cup chopped walnuts or pecans

Tools & utensils

• Standard 12 cup muffin tin
• Paper muffin liners or nonstick spray
• Large mixing bowl
• Medium mixing bowl
• Fork or potato masher for bananas
• Rubber spatula or wooden spoon
• Measuring cups and spoons or kitchen scale
• Cooling rack
• Toothpick for doneness check

Why these ingredients, in plain language

The bananas bring moisture and sweetness. The oil keeps the crumb soft for days. Two eggs give structure without making the muffins heavy. Chocolate chips are non negotiable for the melt factor. Use very ripe bananas for the sweetest, most intense flavor.

Quick snapshot: what this makes and timing

• Makes: 12 standard muffins
• Oven temp: 350 F (175 C)
• Bake time: 18 to 22 minutes
• Active time: 10 to 15 minutes
• Total time: about 35 minutes (including cooling)

Pro tips (3 to 5 things I actually use every time)

1. Choose the bananas with personality. The more brown spots, the sweeter the batter will be. If bananas are still firm, microwave them for 20 seconds to soften before mashing.
2. Measure flour the easy way. Spoon flour into the cup and level it. Packing flour adds too much and makes dense muffins. A scale is better if you have one.
3. Fold gently. Once you add flour, stir just until you see no big streaks. Lumps are fine. Overmixing steals tenderness.
4. Top with extra chips. A small scatter of chips on top before baking makes the muffins look like they were bought at a bakery.
5. Cool briefly in the tin. Let muffins rest 4 to 5 minutes in the tin before moving to a rack. It keeps them from falling apart.

Substitutions and variations

• Butter for oil. Swap 1/2 cup oil with 1/3 cup melted butter for a richer flavor. Expect slightly denser crumb.
• Brown sugar swap. Replace half of the white sugar with brown sugar for a caramel note.
• Gluten free. Use a 1:1 gluten free flour blend. The texture will be a touch different but still delicious.
• Dairy free. Keep oil, use dairy free chocolate chips.
• Extra add ins. Stir in 1/2 cup dried fruit, shredded coconut, or 1/2 cup oats for texture.
• Mini muffins. Use a mini tin and reduce bake time to 10 to 12 minutes.

Tools required (again — short list)

• Muffin tin (12 cup)
• Liners or spray
• Bowls, spatula, fork
• Measuring tools
• Cooling rack

Make ahead tips

• Batter: You can prepare the batter and refrigerate, covered, for up to 24 hours. Let it come closer to room temp before scooping; add 1 minute to bake time if chilled.
• Baked muffins: Cool fully, then store in an airtight container for up to 3 days. For longer storage, freeze fully cooled muffins in a zip bag up to 3 months.

Step by step instructions

1. Preheat and line. Preheat oven to 350 F (175 C). Line a standard 12 cup muffin tin with paper liners or spray lightly with nonstick spray.
2. Dry mix. In a medium bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon if using. Set aside.
3. Mash bananas. In a large bowl, mash 3 ripe bananas with a fork until mostly smooth with a few small lumps for texture.
4. Add wet ingredients. To the mashed banana add 1/2 cup oil or 1/3 cup melted butter, 2 large eggs, and 2 teaspoons vanilla. Stir until combined.
5. Bring together. Add the dry ingredients to the wet. Fold gently with a spatula until just combined. Stop when you still see a few flour streaks.
6. Add chocolate chips. Fold in 1 cup chocolate chips. Divide batter evenly among 12 muffin cups, filling each about 3/4 full. Sprinkle a few extra chips on top of each.
7. Bake. Bake at 350 F for 18 to 22 minutes. Start checking at 18 minutes. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.
8. Cool. Let the muffins cool in the tin for 4 to 5 minutes, then transfer to a cooling rack to finish cooling. Eat warm or at room temperature.

Cooking time efficiency tips

• Have your wet and dry bowls ready before you start. This is a quick batter and can be done in under 15 minutes with practice.
• Use a small ice cream scoop for even muffin sizes and faster filling.
• If you want taller muffin tops, fill liners slightly more and place the tin on a hot baking sheet for the first 5 minutes of bake time only. Then remove the sheet and continue baking.

Nutritional breakdown (approximate per muffin)

Numbers are estimates based on common ingredient values and a yield of 12 muffins. Use exact brands for precise numbers.

Per muffin	Calories	Carbs (g)	Fat (g)	Protein (g)	Sugar (g)
Estimate	305 kcal	43 g	16 g	4.5 g	22 g

If you swap oil for butter the fat will change slightly. Using less sugar or dark chocolate chips will reduce sugar totals.

Leftovers and storage

• Room temp: Store cooled muffins in an airtight container for up to 3 days. Put a paper towel in the container to absorb moisture and keep tops from getting sticky.
• Refrigerator: Not necessary and can dry them out unless you live somewhere very hot. If you do refrigerate, wrap tightly and bring to room temp before eating.
• Freezer: Freeze individual muffins in a single layer on a sheet for 1 hour, then transfer to a freezer bag. Thaw at room temp or microwave 20 to 30 seconds.

FAQ

Can I halve the recipe?
Yes. Cut every ingredient in half and use a 6 cup muffin tin or bake as 6 muffins.

What is the best banana texture for mashing?
Soft, heavily spotted bananas are ideal. If bananas are not ripe, they will not mash easily and the muffins will be less sweet.

My muffins sink in the center. Why?
Common causes are underbaking, opening the oven too early, or too much moisture. Make sure oven temp is accurate and check with a toothpick.

Can I use brown sugar only?
Yes. Using brown sugar adds a caramel note. Replace all sugar with brown sugar and expect a slightly moister muffin.

How do I prevent chocolate chips from sinking?
Toss chips in a tablespoon of flour before folding in. That helps them suspend in the batter.

Serving ideas and pairings

• A simple spread of softened butter or peanut butter makes these a filling breakfast.
• Pair with brewed coffee or a cold glass of milk.
• Chop and fold into yogurt for a quick parfait twist.

Small tweaks that feel fancy

• Fold in a teaspoon of espresso powder with the dry ingredients for a subtle chocolate boost.
• Add a sprinkle of coarse sugar on top before baking for a light crunch.
• Use salted butter and skip the added salt in the dry mix for a gentle savory contrast.

Final notes on technique

• Measure flour properly. Too much flour makes dry muffins.
• Do not overmix. Little lumps are fine.
• Use room temperature eggs for even mixing.
• If using melted butter, cool slightly before adding to eggs to avoid scrambling.

Wrapping Up

Make these muffins when bananas start to look ghostly. They take minutes to throw together and reward you with warm, chocolate pockets and a soft crumb that stays tender for days.

Try the swaps. Try mini versions. Try one now, one later, and tell me which tweak surprised you most.

Leave a comment with your result, your best substitution, or any questions. I read every comment and I love hearing what you did different.