Banana Chocolate Chip Muffins

Hallelujah, spring is almost here! What better way to celebrate than with some gorgeous tulips? These beauties kept me company while whipping up a batch of yummy, comforting banana chocolate chip muffins.

I admit I often don’t get through a whole bunch of bananas before they start to go bad. Mu usual go-to for mushy bananas is a nice banana walnut bread, but I’ve been looking for another option. These fit the bill! Replacing the walnuts with chocolate chips is a great way to satisfy my sweet tooth. I hope you enjoy!

Banana Chocolate Chip Muffins


  • 2 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 overripe bananas
  • 1 cup brown sugar (light or dark, either is fine)
  • 3/4 cup (1.5 sticks) unsalted butter, melted and cooled
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat oven to 375 degrees and lightly butter 2 muffin tins.
  2. In a large bowl, combine the flour, baking soda and salt; set aside.
  3. Mash 2 of the bananas with a fork in a small bowl so they still have some texture.
  4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes.
  5. Add the melted butter, eggs and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated.
  6. Fold in the chocolate chips and the mashed bananas with a rubber spatula.
  7. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.
  8. Bake until a toothpick stuck in the muffins come out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out onto a cooling rack. Serve warm, or at room temperature.
  9. Help yourself! Try not to eat too many 🙂

*Recipe adapted from Tyler Florence’s Banana Nut Muffins. 

Banana Chocolate Chip Muffins


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