5.0 from 72 votes
Chocolate Chip Banana Muffins
These chocolate chip banana muffins are based off my well-loved classic banana muffins. They are packed full of chocolate chips and can be made in minutes WITHOUT a mixer! Recipe includes a how-to video!
Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 12 muffins
Calories: 243 kcal
Course:
Breakfast , Bread , Baked Goods
Cuisine:
American
Ingredients
- 1 cup mashed overripe bananas (typically 2 large bananas for me)
- ⅓ cup unsalted butter melted and cooled until not warm to the touch
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- 3 Tablespoons buttermilk
- 1 large egg lightly beaten room temperature preferred
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 1 cup chocolate chips plus additional for topping, if desired
- Granulated sugar for topping optional
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with liners. Set aside.
- In a large mixing bowl, combine mashed bananas, melted butter, and sugars and stir well.
- Add buttermilk, egg, and vanilla extract and stir until well incorporated.
- In a separate, medium-sized mixing bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry mixture to the wet and use a spatula to gently fold ingredients together until about 50% combined.
- Add chocolate chips and fold into the batter until batter is just combined and chips are well distributed.
- Evenly divide batter into prepared muffin tin. Top with additional chocolate chips and a light sprinkling of granulated sugar, if desired.
- Place in center rack of 425F (220C) preheated oven. Bake for 8 minutes then, without opening oven door, reduce oven temperature ot 350F (175C) and continue to bake another 7-8 minutes, until baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in pan for 5-10 minutes then carefully transfer to a cooling rack to cool completely before enjoying (I use a butter knife to gently lift them out of the pan and then pick them up carefully and transfer them).
Cup of Yum
Notes
- Milk chocolate or semisweet chocolate chips will work equally well here, use your favorite kind.
- Store in an airtight container at room temperature for up to 4 days. Muffins may also be individually wrapped and frozen for up to 3 months.
Nutrition Information
Serving
1muffin
Calories
243kcal
(12%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
30mg
(10%)
Sodium
196mg
(8%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
218IU
(4%)
Vitamin C
4mg
(4%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 243
% Daily Value*
| Serving | 1muffin | |
| Calories | 243kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 196mg | 8% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.