How to make easy banana muffins from scratch. We add mini chocolate chips, but they are excellent plain or with nuts added. Jump to the Easy Banana Muffins Recipe or read on to see our tips for making them.
Forget the air freshener, make these muffins instead! The sweet aroma of banana, sugar and chocolate baking in the oven is amazing. If a candle maker is reading this, we just found your new scent.
YOU MAY ALSO LIKE: Easy banana bread recipe with ripe bananas, flour, butter, eggs and spices. This one is so good, you’ll want to make 2 loaves. Jump to the full Banana Bread Recipe.
How to Make Really Good Banana Muffins
These easy banana muffins come together quickly and you don’t need any fancy equipment to make them.
Start with the dry ingredients: flour, brown sugar, baking powder, baking soda, and salt. Just mix everything with a fork or whisk. For the wet ingredients, combine 3 very ripe bananas with an egg, vanilla extract, and melted butter. Then simply stir the wet ingredients into the dry until a batter forms.
For a lighter version of these muffins, take a look at our Healthy Banana Blueberry Muffins. In that recipe, we swap olive oil for the butter, use whole wheat flour and add blueberries.
For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better.
Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.
YOU MAY ALSO LIKE: You only need one bowl to make this easy blueberry muffin recipe with blueberries, flour, sugar, vanilla, and vegetable oil. Jump to the Blueberry Muffin Recipe.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy Banana Muffins Recipe with Chocolate Chips
- PREP
For the best banana muffins, use very ripe bananas. In fact if you can wait a day for browned, overripe and speckled bananas, they are even better. Just before baking, we throw in mini chocolate chips. You could leave them out or swap for regular chocolate chips or fruit like blueberries or strawberries.
You Will Need
5 tablespoons unsalted butter, melted and cooled slightly
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
3 ripe medium bananas, mashed with a fork (about 1 1/4 cups mashed)
1 large egg
1/2 teaspoon vanilla extract
3/4 cup mini or regular-size chocolate chips
Directions
Heat oven to 350 degrees F. Line muffin cups with paper liners. (This makes more than 12 muffins, so you will need to bake in batches).
Whisk the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted butter, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. Stir in chocolate.
Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and come out clean, about 25 minutes.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
I made it and its phenomenal!!!
Made with my 10-year old with 3 minor adjustments and we LOVE them! Here were the adjustments: 1. Substituted 1 cup whole wheat flour and 1/2 cup almond meal for the white flour– just to get a bit more protein and fiber in there. 2. Substituted canola oil or the butter to cut down on the saturated fat 3. Made 12 muffins total and took them out after 20 minutes They were perfect: sweet, moist, and delicious! Thanks so much for the recipe
OH MY GOODNESS!!! These muffins are terrific! They are sturdy (like a muffin should be, I don’t want one that falls apart) and they have just the right proportions of banana/chocolate. I followed the recipe exactly and was rewarded with perfection. I made 12, so they puffed up nice and pretty! Also, they baked up just fine in a sprayed tin, without paper muffin liners. When I store muffins, I put them in a ziplock plastic bag that I have “vented” with 6 small, pea-sized cut holes. This prevents the muffins from getting too moist/mushy. This morning the texture of the muffins were firm and just lovely. THANK YOU for posting this great recipe. HAPPY, HAPPY, HAPPY :o)
Thank you for sharing this delicious recipe. I made a double batch & froze the remainders for a later date.
Delicious recipe! The recipe made 12 regular muffins and 8 mini muffins which was perfect for my family of 4! I baked the minis for 12 minutes and the regular for 18 minutes 🙂
These are lovely, thank you. They don’t rise as high as some muffins but that’ll be because of the fresh banana in the mix. I found that the mix makes 12 cupcakes exactly, 1/4 cup of mixture in each liner.
This recipe only made 12 muffins, not 16 and 25 minutes is too long to bake them. Mine came out very brown!
Thank you for this recipe! I just made it today and the muffins turned out perfectly fluffy and moist. I a must try for sure! I added walnuts in the batter and instant oatmeal at the top for decoration. This recipe will definitely be a go-to!
Turned out great! Kids love them!!!