These easy Banana Chocolate Chip Muffins are soft and moist. They are the perfect way to use up ripe bananas, and freeze well so you can always have muffins on hand! This banana chocolate chip muffin recipe makes 7 muffins but can easily be scaled to use any bananas you have!
Hi hi! Just popping in to share this recipe for my super easy homemade banana chocolate chip muffins! These are a bit of a riff on the recipe that I grew up eating that my Mum made. I have been meaning to get a non vegan version of my vegan banana muffins up here for a while, because we all love options!
These banana chocolate chip muffins tick a bunch of boxes for me - they come together quickly, and are a great way to use up extra ripe bananas that I know that you have on your counter right now! These can be done in 30 minutes and don't require any fancy ingredients or equipment.
I have a ton of other homemade muffin recipes on my website too if you are after some more options!
Does resting muffin batter make a difference?
I know a lot of recipes often get you to rest the batter for muffins. This is to let the flour hydrate a little, which is meant to help the texture.
I tested resting the batter for this banana chocolate chip muffin recipe and didn't see a big difference, and to me, muffins should be a quick throw together recipe. These banana chocolate chip muffins come together in less than 30 minutes - no resting needed!
Homemade Muffin Liners for Bakery style muffins
I like making my own paper liners for muffins - using a square of parchment paper that extends over the edge of the hole in the muffin cup means that you get a lovely tall lofty bakery style muffin.
To make your own muffin liners, cut 14cm (5.5") squares of parchment paper, and use a drinking glass or something similar to press them into the pan - you may need to use a little of the muffin batter to hold them down.
If you don't want to make your own liners, regular cupcake liners work great too, or if you trust your muffin pan you can bake them straight into a greased pan. Because they aren't being supported by the paper they will spread into a little more of a muffin top, but I promise that it tastes the same!
The Key to a good muffin top - an initial blast of heat.
You will notice that there are two temperatures in this banana chocolate chip muffin recipe - an initial higher temperature for the first 10 minutes, then you drop the temperature down for the remainder of the bake time.
I found that during my recipe testing process this initial first blast of temperature helps the muffin to get a good rise on it, and the lower temperature for the second part of the bake ensures that the middle of the muffin is baked all the way through.
My favourite way to reheat homemade muffins
Banana chocolate chip muffins are amazing fresh on the day that they are made, but if you are eating them after that, I recommend either quickly zapping them in the microwave to refresh them, or if you're feeling spicy, split them in half vertically, butter both halves, and place face down on a griddle or skillet. They get super toasty and a little bit caramelised and it's very, very good.
What makes a tough muffin?
The main culprit to a tough muffin is over mixing - this develops gluten in the mixture and causes the muffin to be chewy. Make sure that when you are adding the wet ingredients to the dry ingredients you carefully fold the mixture in - do not whisk or stir too hard. Leave a few streaks of flour when you add the chocolate to ensure that you do not over mix when incorporating it in.
❤️ Made this recipe and love it? ❤️
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
30 Minute Banana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 7 muffins 1x
- Category: Muffins
- Method: baking
- Cuisine: american
Description
These easy Banana Chocolate Chip Muffins are soft and moist. They are the perfect way to use up ripe bananas, and freeze well so you can always have muffins on hand!
Ingredients
- 250g all-purpose flour
- 2 ½ tsp (10g) baking powder
- 100g granulated sugar
- ½ tsp kosher salt
- 100g unsalted butter, cold from the fridge is fine
- 200g whole milk, lukewarm or at room temperature
- 1 large egg (50g without shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- 250g over ripe banana, mashed (weight is of flesh of banana, not skin)
- 150g dark chocolate, chopped, or chocolate chips
- Raw / turbinado sugar for sprinkling, optional
Instructions
- Preheat the oven to 430°f / 220°c. Line a muffin tin with liners of your choice - you can make your own by cutting 5.5” (14cm) squares of parchment. I made seven muffins, if you want them a little smaller you can make 8-9 muffins.
- In a medium bowl, sift together the flour, baking powder, sugar, and salt.
- In a medium saucepan, melt the butter over low heat until melted, then add the milk, briefly placing it over the heat again if the milk causes the warm melted butter to curdle. Leave to sit for a few minutes to cool slightly. Add the vanilla and mix to combine.
- Add the egg and mashed banana to the milk and butter mixture, and whisk with a fork to combine. Add the wet ingredients to the dry ingredients, and mix until some flour still remains, then add the chocolate and mix until just combined.
- Divide the batter evenly between 7 holes in the muffin tin using a spoon or scoop (I used a #8 or a ½ cup scoop), then sprinkle with turbinado sugar.
- Bake the muffins for 10 minutes at 430°f / 220°c, then turn the temperature down to 375°f / 190°c and bake for another 11-12 minutes until the muffins spring back when touched and a skewer inserted into the middle comes out clean.
- Remove from the oven and leave to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to 4 days. Re warm briefly before eating.
Notes
If you make your own muffin liners, you can use a drinking glass or something like a tart tamper to press them in! I use pre-cut parchment paper which is 14cm (5.5") square, but you can also cut your own squares.
Basically, the browner the better for bananas. You don't want them rotten or mouldy, but a lot of brown is good! If your bananas aren't super over ripe that's fine too (I often make muffins when they are just a little spotty) - we are working with weight, so the quantity used will be accurate!
Can I make these vegan or dairy free?
I have just the answer for you - make my vegan banana muffins! The recipe is already adapted to be dairy free and egg free for you!
I love to use chopped chocolate instead of chocolate chips in my banana chocolate chip muffin recipe - in NZ eating chocolate is basically the same price as chocolate chips, so I prefer to go for something higher quality. Chopping your own chocolate also means you get a nice range of sizes of chunks, ranging from that delicious chocolate dust to bigger pieces. I often grab just whatever chocolate needs using up in the house and doing a mixture of kinds of chocolate!
The great thing about muffins is that they freeze super well. I place them onto a baking sheet lined with parchment paper and freeze until solid, then transfer to a ziploc bag. They will keep in the freezer for up to 3 months. Defrost at room temperature before eating - I prefer them toasted or warmed if they have been previously frozen.
These can easily be made with frozen bananas - defrost the bananas overnight or for a few hours at room temperature. I usually strain off any excess juices but if you like to keep them in go for it. (we are weighing them so the amount will be correct)
Comments
Laura says
A great recipe to do with the kids - mashing bananas, sifting etc was such a hit! We managed to get 24 smaller muffins out of a single mixture. Great for the kids lunchboxes and they are delicious!
Olivia says
I love how whenever I bake a Cloudy Kitchen recipe I know it’s going to be lit. These were so straightforward to make (especially being in grams) and soooo scrumptious. Will be saving the recipe and using as my staple banana choc chip muffin recipe. Thanks Erin for another superb recipe! (I mixed milk choc chips and dark choc chunks - soooo good)
Brydie says
So good, thanks Erin. Was slightly annoyed I had to dirty a teaspoon for the salt and vanilla essence 🤣 more grams the better, less dishes ha! Thanks again for a fab recipe.
Erin Clarkson says
Hahah alternatively you measure those with your heart!
Zoe says
Thank you this was a great recipe 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Stevie says
another perfect recipe, so delicious!
Sam says
Easy quick and delicious recipe. I think these are the best muffins I've ever made so thank you!
Aparna says
Love the receipe, it turned out so good and super easy to follow for beginners as well. Thank you Erin for capturing all your experiments, i specially love the little tips you share.
Caroline Carlisle says
I live at a high elevation (9,118') and I've made these twice this week (once low in Kansas and once high in the mountains) and they were wonderful! I didn't change anything in Kansas, but to adapt for the elevation I add an additional egg, 25 g of flour, and reduced the baking powder to 6 g. Baked at 450 for 8 minutes and 390 for the last 10. Thanks for a great recipe, I'll definitely add it to the cooking class I do with kids 😋
Claire says
Delicious! Erin’s recipes are always so good and the details in the post are really helpful if you’re new to baking. 10/10 will snack again.
Hermione says
I made these with my son - they were very simple to make and turned out really well. They tasted delicious and we will definitely be making them again when we next find ourselves with overripe bananas that needed using up!
Selene says
Yum! Easy recipe though I may need to get more organized to get them made in 30 min!
Lou says
I’m yet to use a recipe by Erin that doesn’t turn out AMAZINGLY well… I don’t think a bad Cloudy Kitchen recipe even exists! Absolutely *loved* these muffins— so easy to make (my toddler joined in too!) and I cannot believe how beautiful and fluffy they came out. Didn’t top with raw sugar because we didn’t have any but they were still SO delish. Thank you so much for your wonderful recipes Erin! I haven’t been baking as much as I used to since becoming a mum & your recipes have inspired me to start again 🙂
Astrid Van Boom says
I enjoyed the muffins 🙂 However, not sure why liquid ingredients, the milk, is shown in grams and not in ml. I live in NZ and here we measure liquids in ml/litres and solids(flour, butter,etc.) in grams/kg.
Erin Clarkson says
It's ok if it's different, it doesn't mean that it's wrong. Doing it this way means the whole thing can be done on a scale.
KL says
Love, love these muffins! With Erin’s recipes, you know they’re going to turn out wonderful and delicious. She rigorously recipe tests and even provides weighted measurements - bless! I’ve made them as-is and also gluten-free using Bob’s Red Mill gluten free flour (1:1 sub) and they still turn out moist and flavorful. Thank you, Erin!
Eliza says
Super moist and simple, no buttermilk or excessive sugar needed. Love the tips about the parchment paper, have wanted to do that for ages, looked very fancy!
Emma says
I am a dedicated Cloudy Kitchen fan. I'm a long time baker and I usually make recipes I come across once to trial and then iterate from there. But with Erin's ones every recipe I try comes out perfect and I never, ever have to modify them. I love the attention to detail Erin gives and her instructions are so clear and simple. The muffins are bangers.
Erin Clarkson says
Thank you so much, this is so lovely!
Louise says
Delicious!!
Madie says
These are so yummy! Super easy and so soft and springy, not at all dense like some recipes can be. My new go-to for this classic lunchbox addition. Thanks so much!