Go Back

Best Chocolate Banana Muffins

Delightful and comforting chocolate banana muffins with a soft, moist texture and gooey chocolate chips, perfect for breakfast or any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas Use overripe bananas for best flavor.
  • 1 cup sugar
  • 1/3 cup melted butter Can substitute coconut oil for a dairy-free option.
  • 1 teaspoon vanilla extract
  • 1 piece egg
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup flour
  • 1/2 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for texture.
  3. Add sugar to the mashed bananas and stir in the melted butter until well combined. Then, add vanilla extract and the egg. Mix until homogeneous.
  4. In another bowl, whisk together the baking soda, salt, and flour. Gradually incorporate this dry mixture into the wet mixture. Stir gently until just combined.
  5. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Spoon the batter into your prepared muffin tin, filling each cup about 2/3 full.
  7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months. Reheat in the microwave for 10-15 seconds.