Name: Banana Chocolate Chip Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 joyful breakfast or snack, look no further than these Banana Chocolate Chip Muffins. They’re every bit as delightful as they sound: tender, fluffy, and brimming with sweet banana flavor and irresistible pops of chocolate. Thanks to Greek yogurt and a hint of honey, these muffins are a healthier treat you’ll want to make again and again—whether you need a quick grab-and-go breakfast or a treat for your afternoon coffee break. Banana Chocolate Chip Muffins are a guaranteed way to brighten up any day!

Banana Chocolate Chip Muffins Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are simple, but each one plays a starring role in achieving perfectly moist, flavorful Banana Chocolate Chip Muffins. Every step, from the ripe bananas to the mini chocolate chips, ensures you get a batch of muffins that’s truly unforgettable.

Mashed Bananas: Use 2-3 very ripe bananas; their natural sweetness and moisture are the secret to loving these muffins.
Honey: Adds gentle sweetness and helps keep the muffins moist without relying on refined sugar.
Coconut Oil: Melted, it makes the muffins tender while adding a subtle tropical note.
Milk (Almond or Dairy): A splash of milk lightens the batter and ensures that soft crumb.
Egg: Acts as a binder and adds richness—your muffins will rise beautifully.
Plain Greek Yogurt: This healthy swap brings creaminess, extra protein, and tangy depth of flavor.
Vanilla Extract: A touch of vanilla brings out the best in both banana and chocolate.
All Purpose Flour: The base for structure; measure well and don’t over-mix for light, airy muffins.
Baking Soda and Baking Powder: This dynamic duo gives you that coveted dome-shaped rise.
Salt: Just a bit, but it makes all the flavors sing!
Mini Chocolate Chips: The mini size means you’ll get delightful chocolate in every single bite.

How to Make Banana Chocolate Chip Muffins

Step 1: Mash the Bananas and Mix the Wet Ingredients

In a large bowl, start by mashing the bananas until they’re almost smooth, with just a few small lumps for texture. Stir in the honey and warm melted coconut oil. Once combined, add in the egg and mix well, then stir in the milk, Greek yogurt, and vanilla extract. This mixture should look rich and creamy—and it’s the flavor foundation for your Banana Chocolate Chip Muffins.

Step 2: Combine the Dry Ingredients

In a separate, smaller bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures the leavening agents are evenly distributed, so every muffin rises to perfection without any surprises.

Step 3: Bring the Wet and Dry Together

Gently fold the dry ingredients into your wet mixture, being careful not to over-mix (stop as soon as you see the flour disappear). Add the mini chocolate chips and give the batter one final fold. It should look thick and a little lumpy—perfect for moist muffins!

Step 4: Let the Batter Rest

This is the secret step! Let your muffin batter rest for at least 10 minutes before baking. This little pause lets the flour fully hydrate and makes your Banana Chocolate Chip Muffins extra fluffy. Use this time to preheat your oven and line your muffin pan with parchment liners.

Step 5: Portion and Bake

Using a 1/4 cup scoop, fill each muffin cup almost to the top. This recipe makes about 16 muffins, so grab a second pan or work in batches. Bake at 350 degrees for 15-17 minutes, or until the muffin tops are lightly golden and a toothpick comes out clean (except, of course, for a little melted chocolate!).

How to Serve Banana Chocolate Chip Muffins

Garnishes

Need a finishing flourish? Sprinkle a few extra chocolate chips on top before baking for extra chocolate appeal. If you like things a little fancy, try a dusting of powdered sugar or a drizzle of warm peanut butter to instantly elevate your Banana Chocolate Chip Muffins.

Side Dishes

There’s no wrong way to enjoy these muffins, but they’re heavenly served with a bowl of fresh fruit salad, a plate of scrambled eggs, or a big cup of Greek yogurt. For a coffee shop experience at home, pair your warm muffin with a cappuccino or an iced latte!

Creative Ways to Present

Serving these to guests? Try arranging the Banana Chocolate Chip Muffins on a pretty cake stand or layering them in a rustic basket with colorful napkins. For kids or brunch buffets, mini muffins are always a hit! You can also split them, toast gently, and spread with butter or nut butter for the ultimate treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Banana Chocolate Chip Muffins in an airtight container at room temperature for up to 3 days. Slip a paper towel in the container to absorb any extra moisture and keep them fresh and fluffy. They’re a perfect grab-and-go snack all week long.

Freezing

Thinking ahead? These muffins freeze beautifully! Let the Banana Chocolate Chip Muffins cool completely, then wrap each one individually in plastic wrap and place in a freezer-safe bag. They’ll keep their flavor for up to 3 months and make a great emergency treat.

Reheating

To revive that “just-baked” magic, pop a muffin in the microwave for about 20 seconds, or reheat in a 300-degree oven for 5 minutes. The chocolate chips will get gooey again, and your kitchen will smell like a bakery all over!

FAQs

Can I use whole wheat flour instead of all purpose flour?

Yes, you can swap in half or all whole wheat flour for a heartier, more wholesome muffin. Just note they may be a tad denser, so you might add a splash more milk to keep the Banana Chocolate Chip Muffins tender.

What’s the best way to ripen bananas quickly?

If you’re in a hurry, pop your unpeeled bananas on a baking sheet and bake at 300 degrees for about 15 minutes. Let them cool, then peel—they’ll be perfectly soft and sweet for your Banana Chocolate Chip Muffins!

Can these muffins be made dairy-free?

Absolutely! Use a plant-based yogurt and your favorite dairy-free milk. The rest of the ingredients in these Banana Chocolate Chip Muffins are naturally dairy-free (just be sure to check your chocolate chips, too).

How do I avoid dry or tough muffins?

The number one tip is to avoid over-mixing your batter—stir just until the flour is combined. Also, don’t over-bake; keep an eye on your muffins starting at the 15-minute mark for the best Banana Chocolate Chip Muffins texture.

Can I double the recipe?

Go for it! This recipe easily doubles for parties or meal prepping. Just make sure not to overfill your mixing bowl and gently fold in the ingredients as usual for foolproof results every time with your Banana Chocolate Chip Muffins.

Final Thoughts

Whether you make them for breakfast, snacking, or to share with loved ones, these Banana Chocolate Chip Muffins are a batch of comfort and cheer. I hope you’ll give them a try—the smell alone will have everyone running to the kitchen for just one more!

Banana Chocolate Chip Muffins Recipe

Ingredients You’ll Need

How to Make Banana Chocolate Chip Muffins