Chocolate Chip Banana Bread Muffins

My kitchen counter was crowded with brown bananas last Tuesday morning—that perfect overripe stage where the fruit practically begs to become something wonderful. The whole apartment filled with that incredible smell of bananas meeting warm chocolate, the kind of aroma that makes neighbors pause in the hallway. These muffins have become my go-to when I need baked comfort but don't want to wait an hour for bread to finish.

Last month my sister came over for coffee and caught me with muffins fresh from the oven. We sat at the counter, chocolate melting on our fingers, talking about how something so simple tastes like childhood but feels sophisticated enough for adult breakfasts. Now she texts me whenever her bananas go brown, asking if it's muffin day yet.

Ingredients

• 3 ripe bananas: The blacker the better, they become sweeter and mash into the perfect tender base
• 2 large eggs: Room temperature eggs incorporate more smoothly into the batter
• 80 ml vegetable oil: Keeps these muffins incredibly moist without any butter needed
• 100 g light brown sugar: Adds deeper caramel notes that white sugar just can't match
• 1 tsp pure vanilla extract: Don't skip this, it bridges the banana and chocolate flavors
• 190 g all-purpose flour: Provides structure while still letting the muffins stay tender
• 1 tsp baking powder: Gives them that beautiful domed rise in the oven
• 1/2 tsp baking soda: Works with the acidic bananas for extra lift
• 1/4 tsp salt: Enhances all the other flavors, especially the chocolate
• 120 g semi-sweet chocolate chips: Semi-sweet balances the sweet bananas perfectly

Instructions

Get your oven ready:

Preheat to 180°C and line your muffin tin while the oven warms up

Mash your bananas:

Use a fork or potato masher until they're almost completely smooth with just small chunks remaining

Whisk the wet ingredients:

Combine the bananas, eggs, oil, brown sugar, and vanilla until everything is incorporated

Mix the dry ingredients:

In a separate bowl, whisk together flour, baking powder, baking soda, and salt

Combine everything:

Pour the dry mixture into the wet and stir gently until just combined, some flour streaks are okay

Add the chocolate:

Fold in the chocolate chips by hand, being careful not to overwork the batter

Fill the muffin cups:

Divide the batter evenly among the 12 cups, topping each with a few extra chocolate chips

Bake until golden:

Bake for 18 to 22 minutes until a toothpick comes out with just a few moist crumbs

Cool slightly:

Let them rest in the tin for 5 minutes, then move them to a wire rack

Save

My three year old helped me make a batch last weekend and immediately claimed the muffin with the most chocolate chips visible on top. There's something so satisfying about watching someone pull apart a warm muffin and seeing the steam escape with that chocolate banana perfume.

Getting The Right Texture

The bananas should be so ripe they're almost worrying you, with plenty of brown spots. That natural sweetness and softness is what makes these muffins tender without needing excessive sugar or fat.

Customization Ideas

Sometimes I throw in a handful of chopped walnuts for texture or add cinnamon to the dry ingredients. Whole wheat flour works for half the mixture if you want something heartier, though the texture becomes slightly denser.

Storage And Freezing

These keep beautifully in an airtight container on the counter for three days, though they rarely last that long in my house. For longer storage, wrap each muffin individually and freeze them for up to two months.

• Wrap frozen muffins in a paper towel and microwave for 30 seconds
• Let frozen muffins thaw overnight on the counter for breakfast
• Warm oven baked muffins at 150°F for 5 minutes to refresh them

Save

Warm one up for 20 seconds in the microwave and you'll understand why these disappear faster than I can bake them.

Recipe FAQs

→ How ripe should the bananas be?

Use bananas with plenty of brown spots on the peel—they're sweeter and mash more easily, creating better texture and flavor in your baked treats.

→ Can I use frozen bananas?

Yes, thaw frozen bananas completely and drain any excess liquid before mashing. They work beautifully and actually tend to be sweeter than fresh ones.

→ How do I store these muffins?

Keep in an airtight container at room temperature for up to 3 days, or freeze individually wrapped for up to 2 months. Thaw at room temperature when ready to enjoy.

→ Why is my batter thick?

A thicker batter is normal due to the mashed bananas. It ensures moist results and prevents the muffins from becoming dense or gummy during baking.

→ Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried cranberries work wonderfully. Just keep the total add-ins to about 1 cup to maintain proper texture.