Banana Chocolate Chip Muffins
These Banana Chocolate Chip Muffins are soft, moist, and packed with ripe banana flavor and melty chocolate chips. They make a perfect breakfast, snack, or dessert and come together in just one bowl.
Ingredients
- ½ cup unsalted butter softened
- ⅔ cup granulated sugar
- 2 large eggs room temp, lightly beaten
- 3 ripe bananas mashed
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips divided
Instructions
- Cream butter and sugar. Add eggs, bananas, and vanilla.
- In another bowl, whisk flour, baking soda, and salt.
- Stir dry into wet mixture until just combined.
- Fold in ¾ cup chocolate chips.
- Divide batter into muffin cups. Top with remaining chips.
- See full steps with tips & photos → https://mischacrossing.com/banana-chocolate-chip-muffins/
Notes
- Use very ripe bananas for the best flavor and natural sweetness.
- For extra texture, add chopped nuts like walnuts or pecans.
- Muffins can be stored in an airtight container at room temperature for 2–3 days or frozen for up to 2 months.
- For mini muffins, reduce baking time to 12–15 minutes.