Sometimes you just need something warm and sweet to get through the day. These Banana Chocolate Muffins are the perfect solution for your busy family. You only need one bowl and a few pantry staples to start. This recipe turns those brown bananas into a treat everyone loves. It is fast, simple, and very satisfying.
It’s 6pm, you’re tired, and you want a quick snack for tomorrow. These muffins come together in just 35 minutes. Your kitchen will smell like sweet vanilla and rich chocolate. There is no need for a heavy stand mixer here. Just grab a fork and a bowl to get started. You can feel good about this wholesome homemade snack.
Why This Recipe Is a Winner
This recipe is a lifesaver for busy meal prep days. You can whip up a batch while cleaning the kitchen. It uses only one bowl, which means less cleanup for you later. The muffins stay moist for days thanks to the bananas. They are perfect for school lunches or a quick breakfast. Your kids will reach for these every single time.
These Banana Chocolate Muffins are also very budget-friendly. You likely have most of the ingredients in your pantry right now. Instead of tossing overripe fruit, you create something delicious. It is a great way to reduce food waste at home. This recipe is beginner-friendly and works every time you try it. Even the pickiest eaters will ask for seconds.
Simple Method
The process is incredibly easy and doable for any home cook. You start by mashing your bananas right in the mixing bowl. Then, you stir in the wet ingredients one by one. There is no complicated folding or sifting required here. Just follow the steps and watch the batter come together. You will have perfect muffins in under an hour.
Simple Ingredients
These muffins use mostly pantry staples you already have on hand. Fresh, spotty bananas are the star of this show.
- 3 large overripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1.5 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Step-by-Step
- Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, mash the bananas with a fork or whisk until smooth.
- Whisk the melted butter into the mashed bananas until fully incorporated.
- Add the sugar, egg, and vanilla extract to the bowl and stir until combined.
- Sprinkle the baking soda and salt over the wet mixture and stir well.
- Add the flour to the bowl and stir with a spatula until just combined, ensuring no dry streaks remain without overmixing.
- Fold in 3/4 cup of the chocolate chips into the batter.
- Distribute the batter evenly among the 12 muffin cups and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these muffins warm from the oven for the best experience. The chocolate chips will be gooey and delicious. You can spread a little butter on a warm muffin. Pair them with a cold glass of milk for the kids. They also go great with your morning cup of coffee. Pack them into containers for easy weekday lunches.
Keep It Fresh
Store your leftovers in an airtight container at room temperature. They will stay soft and fresh for up to three days. For longer storage, you can keep them in the fridge. These muffins also freeze beautifully for up to three months. To reheat, just pop one in the microwave for 20 seconds. It will taste just like it was freshly baked.
Tips for Best Results
- Use bananas with lots of brown spots for the best flavor.
- Do not overmix the batter once you add the flour.
- Let the egg reach room temperature for a smoother batter.
- Sprinkle extra chocolate chips on top before baking for extra appeal.
- For a fall twist, add a teaspoon of ground cinnamon.
- Grease the top of the muffin tin to prevent sticking.
- Check for doneness with a toothpick to avoid dry muffins.
Ways to Switch It Up
- Swap semi-sweet chips for dark chocolate for a richer taste.
- Use a 1:1 gluten-free flour blend to make these gluten-free.
- Add half a cup of chopped walnuts for a nice crunch.
- Replace the butter with coconut oil for a dairy-free option.
Quick Answers
Can I freeze these muffins?
Yes, these muffins freeze very well for up to three months. Wrap them tightly in plastic wrap or a freezer bag. Thaw them at room temperature or warm them in the microwave.
What if my bananas aren’t ripe enough?
You can ripen bananas quickly in a 300°F oven for 15 minutes. The skins will turn black, but the fruit will be soft. This makes them perfect for these Banana Chocolate Muffins.
Can I use oil instead of butter?
You can certainly use vegetable oil or melted coconut oil. Butter provides a richer flavor, but oil makes them very moist. Use the same 1/3 cup measurement for the swap.
I hope these easy muffins bring a little joy to your busy week. They are a staple in my kitchen, and I know your family will love them too. Happy baking!
— Alex
Ingredients
- 3 large overripe bananas, mashed
- 1/3 cup unsalted butter, melted
- 1/2 cup granulated white sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1.5 cups all -purpose flour
- 1 cup semi -sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and grease a standard 12-cup muffin tin or line with paper liners.
- In a large mixing bowl, mash the bananas with a fork or whisk until smooth.
- Whisk the melted butter into the mashed bananas until fully incorporated.
- Add the sugar, egg, and vanilla extract to the bowl and stir until combined.
- Sprinkle the baking soda and salt over the wet mixture and stir well.
- Add the flour to the bowl and stir with a spatula until just combined, ensuring no dry streaks remain without overmixing.
- Fold in 3/4 cup of the chocolate chips into the batter.
- Distribute the batter evenly among the 12 muffin cups and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
