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Homemade Banana Chocolate Chip Muffins are loaded with chocolate and ready in minutes. Perfect snack for all.
Moist Banana Chocolate Chip Muffins with buttermilk; easy, fluffy, and loaded with chocolate. Perfect breakfast or snack recipe for ripe bananas.
Got bananas that are a little too ripe? These banana chocolate chip muffins are the perfect fix. They’re soft, fluffy, and filled with melty chocolate chips in every bite. Perfect with a hot cup of coffee, or packed as a grab-and-go snack.
Why You’ll Love Banana Chocolate Chip Muffins
- They use simple pantry ingredients.
- Buttermilk makes them extra soft and moist.
- Chocolate chips make them feel like a treat.
- Great for breakfast, snack, or dessert.
- Freezer-friendly for make-ahead baking.
You know those overripe bananas sitting on the counter? Don’t toss them; turn them into the most delicious, soft banana chocolate chip muffins. These come out fluffy, a little moist in the middle, and every bite has melty chocolate. Perfect for breakfast, snack time, or with a cup of coffee when you need a little pick-me-up.
Print
Banana Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings depending on size 1x
- Category: Cake, Cookies and Tarts, Cupcakes
- Method: Easy
Description
Banana chocolate chip muffins with buttermilk make the perfect breakfast treat. Easy and delicious.
Ingredients
- 2 cups cake flour (or all-purpose works fine too)
- 1 cup muscovado or treacle sugar (brown sugar works if that’s all you’ve got)
- 3 ripe bananas, mashed
- 1 cup buttermilk (or milk + 1 tbsp lemon juice as a swap)
- 1/2 cup neutral oil (canola, sunflower, or even melted butter)
- 2 large eggs
- 1 cup chocolate chips (dark, milk, or a mix)
- 1 tsp baking soda (bicarbonate of soda)
- 2 tsp baking powder
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F).
- Line or grease a muffin tin.
- In a big bowl, beat the eggs, sugar, and salt until creamy and the sugar is mostly dissolved.
- Pour in the oil and mix until combined.
- Mash bananas in a small bowl and stir in the baking soda. Add this to the batter.
- Sift in flour and baking powder.
- Stir gently until just combined (don’t overmix).
- Add the buttermilk and fold it through.
- Toss in the chocolate chips and give one last stir.
- Spoon batter evenly into the muffin tin, filling about ¾ full.
- Bake for about ±18 minutes (depending on your oven), or until a toothpick poked in the middle comes out clean.
- Cool slightly and enjoy warm or at room temp with coffee.
Storage Tip: Keep muffins in an airtight container at room temp up to 3 days, or freeze for up to 2 months.
Notes
Prepared, tried, and tested by Fatima
Homemade Banana Chocolate Chip Muffins that disappear fast. Make them for family or friends.
Banana Chocolate Chip Muffins are soft, moist, and loaded with chocolate chips in every bite. Perfect for breakfast, snack, or anytime indulgence, they are quick to bake and irresistible for all ages.
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