Banana Chocolate Chip Muffins shaped for make-ahead mornings, brunch, or easy daytime meals.
Small-Batch Banana Chocolate Chip Muffins — Morning Wins in Four Cups
Tender, banana-sweet muffins studded with melty chocolate chips that are designed for make-ahead mornings, easy brunches, or a portable daytime treat.
These muffins are the kind of small-batch bake that feels deliberate: enough for a few breakfasts without committing to a whole dozen. Ripe bananas give the batter a silky, naturally sweet moisture, while a mix of granulated and light brown sugar adds a hint of caramel at the crumb edges. When they come out of the oven the tops are golden and slightly domed; break one open and you’ll find a tender, pillowy interior dotted with glossy semi-sweet chips that melt into little islands of chocolate.
The method keeps things simple and forgiving. Mash the bananas until mostly smooth, whisk the wet together, and combine with the dry ingredients just until everything comes together—overmixing is the quickest route to tough muffins. Folding the chips in last keeps them suspended in the batter, and saving a few to press on top makes each muffin look as good as it tastes. Because this is a four-muffin batch, it’s perfect for testing a tweak in sweetness or chocolate ratio without waste.
Make them the night before for an effortless grab-and-go breakfast: cool completely, then store in an airtight container at room temperature for a day or two, or wrap and freeze for longer keeping. Reheat briefly in the microwave or a warm oven to revive that just-baked texture. These muffins are equally happy beside a morning coffee, tucked into a lunchbox, or served with yogurt and fruit for a relaxed brunch.
Ingredients
How to Make Banana Chocolate Chip Muffins
- Preheat the oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the egg, melted butter, milk, and vanilla extract and whisk until blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
- Divide the batter evenly among the 4 prepared muffin cups (about 1/2 to 2/3 cup batter per cup for full-sized muffins). Smooth tops and press reserved chips on top.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or to warm if serving immediately).
- Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 2 months. Reheat 20–30 seconds in the microwave from thawed for a quick make-ahead breakfast.
Recipe Card
Banana Chocolate Chip Muffins
Banana Chocolate Chip Muffins shaped for make-ahead mornings, brunch, or easy daytime meals.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Line a 4-cup muffin tin with paper liners or grease the cups lightly.
- In a medium bowl whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl mash the bananas with a fork until mostly smooth (a few small lumps are fine). Add the egg, melted butter, milk, and vanilla extract and whisk until blended.
- Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the semi-sweet chocolate chips, reserving a few to sprinkle on top if desired.
- Divide the batter evenly among the 4 prepared muffin cups (about 1/2 to 2/3 cup batter per cup for full-sized muffins). Smooth tops and press reserved chips on top.
- Bake in the preheated oven for 18–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely (or to warm if serving immediately).
- Store cooled muffins in an airtight container at room temperature for up to 2 days or freeze individually wrapped for up to 2 months. Reheat 20–30 seconds in the microwave from thawed for a quick make-ahead breakfast.
Nutrition
- Carbohydrates
- 97
- Saturated Fat
- 16.1
- Sodium
- 460
- Fiber
- 3.7
- Unsaturated Fat
- 15.2
- Protein
- 9
- Fat
- 31
- Cholesterol
- 90
- Trans Fat
- 0.2
- Calories
- 657
- Sugar
- 52