Chocolate Chip Banana Bread Muffins
These quick and easy chocolate chip banana bread muffins are perfect for breakfast, lunchboxes, or an afternoon snack. Made with overripe bananas and pantry staples, they are moist, tender, and kid-approved.
Ingredients
Main Ingredients
- 3 pieces ripe bananas The riper — the sweeter and more aromatic.
- 1/3 cup melted butter Can swap for neutral oil.
- 1 teaspoon baking soda
- 1 pinch salt
- 3/4 cup sugar Adjustable; see variations.
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup chocolate chips Semisweet or dark.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners.
- In a mixing bowl, mash the ripe bananas with a fork until smooth but still slightly textured.
- Stir the melted butter into the mashed bananas until combined.
- Mix in the baking soda and a pinch of salt so they distribute evenly.
- Add the sugar, beaten egg, and vanilla; stir until the mixture is well combined.
- Gently fold in the flour until just incorporated — stop as soon as you don’t see dry streaks.
- Fold in the chocolate chips with a spatula.
Baking
- Divide the batter evenly among the muffin cups (fills about 10–12 standard muffins).
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool in the pan briefly, then transfer to a rack to cool completely before serving.
Notes
These muffins can be served warm with butter or peanut butter, paired with coffee, and stored at room temperature for up to 2 days. Refrigerate for up to 5 days or freeze for up to 3 months.