Banana Chocolate Chip Muffins

These banana chocolate chip muffins are simple, soft, and exactly what I make when there are a few overripe bananas sitting on the counter that need to be used up. They come together quickly, use basic ingredients, and bake for exactly 20 minutes.

You can also make these with fresh-milled flour. If you do, give the batter a little time to rest before baking so the freshly milled flour has a chance to fully hydrate.

If you’re using fresh-milled flour, let the batter rest for about 15–20 minutes before baking to give the flour time to fully hydrate. I use ½ cup of chocolate chips, but you can always add a few extra on top before baking. These bake for exactly 20 minutes in my oven.

Banana Chocolate Chip Muffins

Soft and naturally sweet banana muffins made with maple syrup and chocolate chips. Make them with all-purpose flour or swap in fresh milled flour for a wholesome, whole-grain option.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 ½ cups mashed ripe banana about 3 medium bananas
• ½ cup unstalted butter melted
• 1 large egg room temperature
• ½ cup pure maple syrup
• ½ teaspoon vanilla extract
• 1 ½ cups all-purpose flour or fresh milled flour
• 1 teaspoon ground cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips

Method

 

1. Preheat the oven to 375°F. Grease or line a standard 12-cup muffin tin.
2. Add the mashed banana and melted butter to a large mixing bowl. Stir until combined.
3. Add the egg, maple syrup, and vanilla extract and mix until combined.
4. Add the flour, cinnamon, baking soda, and salt. Stir just until the dry ingredients are incorporated.
5. Fold in the chocolate chips.
6. If using fresh milled flour, let the batter rest before baking to give the freshly milled flour time to fully hydrate.
7. Divide the batter evenly between the 12 muffin cups.
8. Bake at 375°F for 20 minutes.
9. Let the muffins cool in the pan for about 5 minutes before transferring them to a wire cooling rack.

Notes

Bananas: Very ripe, heavily spotted bananas will give you the best flavor and natural sweetness.

Fresh milled flour: Fresh milled flour can be substituted for the all-purpose flour. After mixing the batter, allow it to rest so the freshly milled flour can absorb the moisture and fully hydrate before baking. This helps improve the finished texture of the muffins.

Butter: If using unsalted butter instead of salted, increase the added salt to ½ teaspoon.

Chocolate chips: Use semi-sweet, milk, or dark chocolate chips depending on your preference.

Liners: I have not had luck with traditional cupcake liners for any muffins, they like to stick. I switched to these natural liners and they peel right off!

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