Banana Chocolate Chip Muffins are the perfect combination of sweet, ripe banana combined with semi-sweet chocolate chips. These muffins are moist, delicious, and a perfect twist on regular banana bread.
As soon as fall comes around, I start stocking up on fresh baking powder, baking soda, sugar, flour, and vanilla in preparation for all the baked goodies that I will be making in the coming weeks and months…basically until June comes back around and it’s too hot to turn the oven on.
As I was going through my pantry I found an open bag of chocolate chips! Score! So I decided to switch things up for my kids and make something with chocolate. Over-ripe bananas lying around and some chocolate chips in the pantry = my son’s new favorite baked good, Banana Chocolate Chip Muffins. Actually, I should say that I decided to switch things up for one of my kids – my youngest son doesn’t like baked goods. Gasp! How he is my child, I do not know! The kid doesn’t eat muffins, most cakes, bagels, or most of the other carbalicious stuff I crave. Thankfully, my eldest does!
I have to admit something. I hate bananas. I mean bananas themselves. You will never see me take a bite of an actual banana, but man, I love their flavor in baked goods. Let those babies turn black and they add a unique sweetness and moist texture to baked breads.
My favorite fall goodie that I make is my Cranberry Banana Bread. It’s so good, I make it at least twice a month! As much as I love that bread, it is a nice change to have something with chocolate in it! These moist muffins fly off the counter as both breakfast and dessert, so it’s a win-win.
I thought the flavor of banana combined with semi-sweet chocolate chips would be a perfect pairing, and it is. These muffins are chocolately, moist, sweet, but not too sweet. If I’m not eating them as soon as they come out of the oven (which is the best way!!), I pop them in the microwave for about 10 seconds or so to heat them up and get the chocolate inside all melty. Yum!
- Wait to make this until your bananas are black. Black bananas = sweeter banana flavor.
- You could experiment with other types of chocolate chips (milk chocolate, dark chocoate, etc), but I used semi-sweet because they melt nicely without making the muffins too sweet.
Love pumpkin? Try my Cinnamon Pumpkin Mini Muffins. With flavors of nutmeg, cinnamon, and pumpkin, they just scream fall!
- 1 cup sugar
- 1 stick of butter, softened
- 2 very ripe bananas, mashed
- 1 tsp. vanilla extract
- ¼ cup milk
- 2 eggs
- 2 cups all-purpose flour
- 2 tsp. baking powder
- pinch of salt
- 1½ cups semi-sweet chocolate chips
- Preheat oven to 350. Cream room temperature butter and sugar together in a mixer until smooth and fully combined. Add mashed bananas, vanilla, milk, and eggs and mix until incorporated. Add flour, baking powder, and salt, and mix slowly until combined. Fold in chocolate chips and fill 18 muffin cups about ¾ full.
- Bake for 27-29 minutes or until the muffins start to get golden brown around the edges. Check on them around 25 minutes as ovens can vary.