Chocolate Chip and Banana Muffins


Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas. Muffins are an easy baking project because there’s very little prep; this batter comes together in just 15 minutes. For a delicious crunch, feel free to add chopped toasted nuts.

Active Time:
15 mins
Total Time:
1 hrs
24 muffins


  • 1 ½ cups sugar

  • 1 ½ sticks unsalted butter, melted

  • 2 cups mashed overripe bananas (about 6)

  • 3 large eggs

  • 2 ¾ cups all-purpose flour

  • 2 ½ teaspoons baking soda

  • 1 teaspoon kosher salt

  • 1 cup mini chocolate chips (6 ounces)


  1. Preheat the oven to 350°F and line two 12-cup muffin tins with paper or foil liners. In a large bowl, combine the sugar, melted butter, bananas, and eggs; mix thoroughly. In a medium bowl, whisk the flour with the baking soda and salt. Add the dry ingredients to the wet ingredients and whisk until the batter is evenly moistened. Stir in the chocolate chips.

  2. Spoon the batter into the prepared muffin cups. Bake for about 28 minutes, until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached. Let the muffins cool for 10 minutes before turning them out onto a rack to cool completely.

    Chocolate Chip and Banana Muffins
    Fredrika Stjärne

Make Ahead

The banana muffins can be wrapped in plastic and frozen for up to 1 month. Let thaw and toast in a 350°F oven.


To serve these muffins for dessert, warm them just until the chocolate starts to melt, split in half, and top with vanilla ice cream.

Serve With

It's hard to go wrong with really good coffee.

Related Articles