Banana Chocolate Chip Muffins

The Perfect Sweet & Moist Treat! 🍌🍫

There’s nothing better than a warm, fresh-out-of-the-oven banana chocolate chip muffin—soft, sweet, and loaded with melty chocolate in every bite. These muffins are perfect for breakfast, a snack, or a quick treat, and they’re one of the best ways to use up those overripe bananas sitting on your counter!

Even better? This one-bowl recipe is incredibly easy to make, freezer-friendly, and can even be baked into a delicious banana bread loaf instead of muffins.

Why You’ll Love This Recipe

✔ Super Moist & Fluffy – Thanks to bananas, yogurt, and melted butter.✔ Rich Banana Flavor – The older the bananas, the sweeter the muffins!✔ Easy & One-Bowl – Just mix, scoop, and bake—no complicated steps.✔ Freezer-Friendly – Make a double batch and freeze some for later.

The Recipe: Banana Chocolate Chip Muffins

Ingredients:

• 3–4 overripe bananas (the darker, the better!)

• 1 ½ cups granulated sugar

• ½ cup yogurt (Greek or regular, or sour cream)

• 1 stick (½ cup) melted butter

• 2 eggs

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 ½ cups all-purpose flour

• ½ – 1 cup chocolate chips (adjust to your preference)

Instructions:

1. Prep & Preheat

• Preheat your oven to 350°F (175°C).

• Line a muffin tin with paper liners or grease with cooking spray.

2. Mash the Bananas

• In a large mixing bowl, mash the bananas until smooth. Or use a stand mixer

• The riper the bananas, the sweeter and more flavorful your muffins will be!

📌 Pro Tip: If your bananas aren’t ripe enough, you can quickly ripen them by baking them at 300°F for 10–15 minutes until blackened.

3. Mix the Wet Ingredients

• Add the sugar, yogurt, melted butter, eggs, and vanilla extract to the mashed bananas.

• Stir until well combined.

4. Add the Dry Ingredients

• Sprinkle in the baking soda, salt, and flour, and gently fold into the wet mixture.

• Be careful not to overmix—this keeps the muffins soft and fluffy!

5. Stir in the Chocolate Chips

• Fold in ½ to 1 cup of chocolate chips (depending on how chocolatey you want them).

• Save a few to sprinkle on top before baking for extra melty goodness.

6. Scoop & Bake

• Divide the batter evenly into the muffin tin, filling each about ¾ full.

• Bake for 20–30 minutes, or until a toothpick inserted in the center comes out clean.

📌 Pro Tip: For a banana bread loaf, pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 45–60 minutes.

7. Cool & Enjoy!

• Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

• Enjoy warm or at room temperature!

Make Ahead & Freezing Tips

These banana chocolate chip muffins freeze beautifully, making them perfect for meal prep or busy mornings.

🥶 To Freeze:

• Let the muffins cool completely.

• Place in a single layer in an airtight container or zip-top bag.

• Freeze for up to 3 months.

🔥 To Reheat:

• Microwave for 20–30 seconds, or pop them in a 350°F oven for 5–10 minutes.

📌 Pro Tip: Double the recipe and freeze half for a quick and easy grab-and-go breakfast!

Ways to Customize This Recipe

🍌 Make It Healthier: Use ½ whole wheat flour for a fiber boost.🥜 Add Some Crunch: Stir in chopped walnuts or pecans.🍯 Naturally Sweetened: Swap ½ cup of sugar for honey or maple syrup.🥥 Tropical Twist: Add shredded coconut for extra flavor!

Why You Need to Try These Muffins

These Banana Chocolate Chip Muffins are soft, moist, and packed with rich banana flavor. The melty chocolate chips make them extra indulgent, and they’re so easy to whip up in just one bowl.

Whether you’re making them for breakfast, as a snack, or meal prepping for the week, this recipe is a keeper!

If you try these muffins, tag me on Instagram @Weeknight_Homemaker—I’d love to see your delicious creations!

Happy baking!

Lauren 💕

The Weeknight Homemaker