About the Recipe
Some recipes just stand the test of time, and these Banana Chocolate Chip Muffins are exactly that kind of keeper. I've been making these for years, and they've become one of my younger daughter's all-time favorites - which means more to me than any five-star review ever could.
You know what really warmed my heart recently? I picked up a banana chocolate chip bread from a bakery (because sometimes even moms need a break!), and my daughter took one bite and said, "Mom, yours is way better than this." That's the kind of compliment that makes all those years of baking worth it, right?
What makes these muffins so special is how reliably delicious they are. They come out moist and tender every single time, with just the right amount of banana flavor and plenty of chocolate chips in every bite. It's the kind of recipe that uses up those brown bananas sitting on your counter (we all have them!) and turns them into something everyone gets excited about.
Best of all? This is an easy, kid-friendly recipe that doesn't require any fancy techniques or hard-to-find ingredients. Whether you're baking with little ones or just want something simple and satisfying for breakfast or snacking, these muffins deliver. They're perfect for lunchboxes, after-school treats, or that moment when you need a little something sweet with your coffee.
Ingredients
3 ripe bananas, mashed
1 egg
1/2 cup vegetable oil
1 tsp. vanilla extract
1 cup granulated sugar
1 1/2 cups AP flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. kosher salt
1 cup mini chocolate chips
Extra mini chocolate chips for topping
Instructions
Preheat the oven to 350 degrees and either line a cupcake tin with liners or generously spray it.
Combine bananas, egg, oil, vanilla, and sugar in a bowl, either by hand or using a stand mixer with a paddle attachment. Mix until thoroughly blended.
In a separate bowl, sift together flour, baking soda, cinnamon and salt.
Mix wet ingredients into dry. Fold in chocolate chips.
Fill the muffin cup until it is 3/4 full, then sprinkle with a few mini chocolate chips.
Bake 20-25 minutes until a skewer comes out clean. Let rest in pan for 10 minutes.
Take the cups out of the tin and set them on a cooling rack until completely cool.
Notes
Chocolate options - I have previously prepared this recipe with dark chocolate chips inside the muffins and mini semi-sweet chocolate chips sprinkled on top. They taste delicious both ways!
Coat cupcake liners with spray - I typically use both liners and spray. First, place the liners in the tin, then spray the inside of the liners. This makes it easier to remove the liner from the muffin while keeping the muffin intact.
