Name: Banana Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Cuisine: Breakfast or Snack
Ingredients: 1 cup mashed banana (2-3 very ripe bananas); 1/4 cup honey; 1/4 cup coconut oil, melted; 2 tablespoons almond milk or dairy milk; 1 egg; 3/4 cup plain Greek yogurt; 1 teaspoon vanilla; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup mini chocolate chips

If you’re searching for a moist, easy, and absolutely scrumptious breakfast or snack, look no further than Banana Chocolate Chip Muffins. These beauties blend the natural sweetness of ripe bananas with gooey chocolate chips, brightened by creamy Greek yogurt for a treat that’s both nourishing and crave-worthy. Whether enjoyed warm and fresh from the oven or packed up for a midday pick-me-up, these muffins are about to become your new go-to recipe for making mornings (or snack time) something special.

Banana Chocolate Chip Muffins Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Banana Chocolate Chip Muffins starts with wholesome, everyday ingredients. Don’t let their simplicity fool you — each element plays a key part in the flavor, texture, and irresistibly golden tops. Let’s dive into what you need and why each item matters!

Bananas: Overripe bananas are the star, lending moisture, sweetness, and that classic flavor.
Honey: Adds gentle sweetness and keeps the muffins tender without refined sugar.
Coconut oil: Melted coconut oil gives richness and helps the muffins stay soft and moist.
Milk (almond or dairy): Loosens the batter for the perfect bake and lends extra moisture.
Egg: Binds the muffins together for the right structure and rise.
Plain Greek yogurt: Packs in protein and creaminess, making the muffins extra fluffy.
Vanilla: Adds a sweet, mellow aromatic base that enhances all the other flavors.
All-purpose flour: The backbone of the muffin, giving them just the right crumb.
Baking soda & baking powder: A dynamic duo for height and lift — you’ll get those lovely domed tops.
Salt: Brings out the sweetness and balances the flavors.
Mini chocolate chips: Little bursts of melty chocolate in every bite!

How to Make Banana Chocolate Chip Muffins

Step 1: Mash and Mix the Wet Ingredients

Start by grabbing a big mixing bowl and mashing up your ripe bananas until nice and smooth. Stir in the honey and melted coconut oil, blending thoroughly so every bite is kissed with sweetness and richness. Don’t rush this — this first step helps create that perfect, tender muffin crumb.

Step 2: Add the Egg and Creamy Elements

Next, beat the egg right into your banana mixture. Once that’s fully incorporated, mix in the milk, Greek yogurt, and vanilla. You’ll notice the batter starting to look lush and creamy (and smell amazing). This combo gives these Banana Chocolate Chip Muffins their pillowy texture.

Step 3: Blend the Dry Ingredients

In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt. Pre-mixing makes sure the leaveners and salt get evenly distributed, ensuring your muffins rise consistently and have a balanced flavor throughout.

Step 4: Combine and Fold in Chocolate Chips

Add your dry mix to the bowl of wet ingredients, sprinkle in those mini chocolate chips, and gently stir until just combined. Resist the urge to overmix — a light hand keeps your Banana Chocolate Chip Muffins soft instead of tough. Stop as soon as you don’t see streaks of flour.

Step 5: Rest the Batter

This is a secret weapon step! Let your muffin batter rest for at least 10 minutes. It lets the flour hydrate and makes for fluffier, lighter muffins — totally worth the patience.

Step 6: Prep and Fill the Muffin Tin

Preheat your oven to 350°F and line your muffin pan with parchment or paper liners. Using a 1/4 cup scoop, portion the batter into the tins. You’ll get about 16 muffins in total, perfect for sharing or snacking all week.

Step 7: Bake to Perfection

Bake your muffins for 15 to 17 minutes until they’re lightly golden and spring back when touched. Every oven is a little different, so check at the 15-minute mark and add a minute or two if needed. Nothing beats the smell of Banana Chocolate Chip Muffins wafting through your kitchen!

How to Serve Banana Chocolate Chip Muffins

Garnishes

Top your warm muffins with an extra sprinkle of mini chocolate chips, a dusting of powdered sugar, or a few banana slices for an eye-catching finish. Sometimes, a little smear of nut butter on top sends them over the edge into pure breakfast bliss.

Side Dishes

Pair these muffins with a bowl of Greek yogurt and fresh berries for a balanced breakfast. They also go beautifully with a hot cup of coffee, herbal tea, or even a cold glass of oat milk for a cozy snack arrangement.

Creative Ways to Present

Turn your Banana Chocolate Chip Muffins into a brunch centerpiece by stacking them on a pretty cake stand, or wrap them up in parchment and twine for a grab-and-go treat. Want to get playful? Serve them with a drizzle of warm chocolate sauce or honey at your next brunch gathering for a little extra wow-factor!

Make Ahead and Storage

Storing Leftovers

Store leftover muffins in an airtight container at room temperature for up to 3 days. They stay moist and delicious, making them just as tempting with your afternoon coffee as they were fresh out of the oven.

Freezing

These Banana Chocolate Chip Muffins freeze beautifully! Once completely cool, wrap each muffin individually in plastic wrap or foil, then pop them in a freezer-safe bag. They’ll keep well for up to 2 months, perfect for those days when you need a grab-and-go treat.

Reheating

To enjoy a warm muffin, just unwrap and microwave it for 20 to 30 seconds. If you prefer, you can reheat several at once in a low oven (about 300°F) for 5-7 minutes. This brings back that just-baked aroma and softness in a flash.

FAQs

Can I use frozen bananas for Banana Chocolate Chip Muffins?

Absolutely! Thaw the bananas completely and drain off any extra liquid before mashing. Frozen bananas actually work wonderfully and make these muffins just as moist and flavorful.

What can I use instead of coconut oil?

You can substitute melted butter or a neutral vegetable oil if you don’t have coconut oil on hand. Each swap brings a slightly different flavor, but your muffins will still turn out tender and delicious.

Can I make Banana Chocolate Chip Muffins gluten-free?

Definitely — simply swap an all-purpose gluten-free flour blend for the regular flour. Make sure to check your baking powder and chips for hidden gluten, and you’re good to go.

How do I prevent muffins from sticking to the liners?

Parchment paper liners are fantastic for releasing muffins cleanly. If using classic paper liners, letting the muffins cool for at least 10 minutes before removing often solves the problem. A little nonstick spray inside the liners helps too!

Can I double the recipe for a crowd?

Yes, this recipe doubles (or even triples) beautifully. Just split the batter between mixing bowls and avoid overfilling each muffin cup. You’ll have trays of Banana Chocolate Chip Muffins ready for parties, potlucks, or hungry houseguests in no time.

Final Thoughts

There’s really nothing like the comforting aroma and satisfying bite of homemade Banana Chocolate Chip Muffins. Each batch is cozy, nourishing, and absolutely packed with flavor — perfect for breakfast, snacks, or whenever you need a little pick-me-up. Give them a try and share the delicious joy with friends and family!