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Chocolate Chip Banana Muffins on a wire rack with bananas in the background.
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Chocolate Chip Banana Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Sweet enough for a light dessert, but also great for breakfast, these chocolate chip banana muffins are a cinch to whip up!

Course: Muffins
Cuisine: American
Keyword: banana muffins, chocolate chip banana
Servings: 12 muffins
Calories: 218 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • ⅓ cup granulated sugar
  • ⅓ cup light brown sugar, packed
  • 1/2 cup butter, softened (1 stick)
  • 1 egg
  • 1/4 cup buttermilk
  • 1 cup mashed banana, heaping (about 3 very ripe bananas)
  • 2 cups AP flour, sifted
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1 tsp vanilla extract
  • 1 cup bittersweet or semi-sweet chocolate chips
  • 2 Tbsp turbinado sugar (for topping)
Instructions

  1. Preheat oven to 350 degrees. Line a 12-cup muffin pans with 12 paper liners. Set aside.

  2. Cream butter and both sugars with an electric mixer on med/high speed until light and fluffy, about 2 minutes. Add the egg, blending well.

  3. Combine mashed banana and buttermilk in a small bowl and add the banana mixture to the creamed mixture and beat on medium speed until combined, about 1 minute.
  4. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in small bowl.

  5. Add dry ingredients to wet mixture, mixing until just combined. Stir in vanilla and chocolate chips, being careful not to over mix.

  6. Pour batter into the prepared muffin pan and sprinkle the tops with turbinado sugar.
  7. Bake for about 18 mins or until a toothpick inserted into the center comes out clean.

  8. Let the banana muffins cool in the pan for 5 minutes before removing to cool on a wire rack. Serve warm or cooled to room temperature.

Recipe Notes
  • As with most muffin or cake recipes, don't overmix the batter so you have a tender, not dense or chewy, crumb.
  • Fill the cups up to the top so you get a nice size muffin with a puffy top.
  • Turbinado sugar gives these muffins a nice crunchy top. You can swap granulated sugar (won't be as crunchy) or sparkling sugar (for even more crunch).
  • I like to use muffin liners for easy removal and clean up.
  • Store these muffins at room temperature for several days. I cover mine loosely with foil so the tops don't become soggy.
Nutrition Facts
Chocolate Chip Banana Muffins
Amount Per Serving
Calories 218 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 34mg11%
Sodium 230mg10%
Potassium 171mg5%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 15g17%
Protein 3g6%
Vitamin A 270IU5%
Vitamin C 1.1mg1%
Calcium 57mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.