Our easy Banana Chocolate Chip Muffins are full of chocolate chips, bananas, and are so moist and delicious, you’ll not only want to eat them for breakfast but for snacks throughout the day.
I decided to take an old-fashioned muffin recipe and turn it into these amazing Chocolate Chip and Banana Muffins. Make sure to check out these Lemon Bisquick Cookies and our Lemon Blueberry Cupcakes that are made from Bisquick.
If you are looking for another muffin recipe, then make sure to check out our Strawberry Oatmeal Muffins or our Apple Banana Muffins.
🥘Ingredients
At the bottom of this post, you will find complete instructions in the recipe card.
- unsalted butter
- white granulated sugar
- eggs
- bananas
- milk
- pure vanilla extract
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- semi-sweet chocolate chips
- chopped walnuts, optional
See recipe card for quantities.
🔪Instructions
You will find complete instructions in the recipe card below.
Mix together the ingredients.
Gently fold in the chocolate chips so you don’t overmix the matter.
Add the batter to the prepared muffin tin.
Bake and enjoy!
Hint: Do not overmix the batter. You will get dense and dry muffins if you overmix it.
🧾Substitutions
- Walnuts – this is totally optional
- Milk – I used 2%, however, you can use whole.
📖Variations
- Banana – fill free to omit the chocolate chips and just do banana muffins.
- Apple – dice up a couple of apples and make Apple Banana Muffins.
- Bisquick – head over to this site to get their recipe for Bisquick Banana Muffins if you are wanting to use that as your base instead of flour.
🍽 Equipment
- large bowl
- spatula
- muffin tin
- measuring cups
- knife
- cutting board
- wire rack
- paper liners (if you want to use them)
- whisk
- 2 small bowls
- fork
🥫Storage
Countertop: Place the muffins, once they have cooled, in an airtight container. They will last for up to three days.
Freezer: Make sure the muffins have cooled completely, then wrap each one in plastic wrap and then place them into a freezer-safe bag. They will be good for up to three months.
Thawing: Let them defrost on the counter overnight or if you are in a hurry, remove them from the plastic bag and wrapper and place them in the microwave.
Defrost them at one-minute intervals at 50% and keep checking them. Once they are defrosted, pop them back into the microwave for 30 seconds to one minute.
💭 Top tips
Make sure to measure your flour correctly. You must scoop the flour out with a spoon into the measuring cup then level it with a knife. If you put the scoop in and get your flour that way, you won’t get the correct amount.
Do NOT overmix the batter. Mix just until it’s combined.
FAQ
Yes, you can. However, you must defrost them first. Due to the liquid that will naturally be inside there, using them will result in really moist muffins.
Blueberry, banana, or oatmeal. Of course, any muffins are great for breakfast, however, these are the ones that I think would be best to start off the morning right.
Measured the flour incorrectly
Make sure that when you are measuring out the flour, use the spoon and level method. Do not just place the measuring cup into the flour and level it.
Overmixed the batter
Make sure when you are mixing the batter together, just mix until everything is incorporated, do not continue mixing it.
Baked too long
Start checking your muffins about 5 minutes before the end of the bake time. Make sure to use a cake test or toothpick to test the doneness.
📚History behind the recipe
Muffins have been around since the 10th century. Even though these are British and American specialties, the word muffin, is actually a version of “moufflet” which is French.
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