Super moist and soft, these easy banana chocolate chip muffins will need a full glass of milk to go along with them.
My teenager has been on a banana kick lately. I’ve been buying so many bananas that I’m finding within a matter of days I have more ripe bananas than I know what to do with.
I hate to just throw out a bunch simply because they’ve turned brown. That’s where this recipe comes in to play. It calls for extremely ripe bananas.
I cringe when I hear the word moist but there is simply no other word to describe how soft and delicious these banana chocolate chip muffins are.
I had to warn my son to keep his hands off the muffin pan until I had a chance to photograph the finished product.
It was hard for him to resist which is why you see his sweet face in my recipe photos.
What is a ripe banana?
This recipe uses simple pantry staples and ripe bananas. You know the ones with the brown specks and spots. Easy to mix up, quick to bake and they promise to disappear quickly.
You seriously need a glass of milk to accompany these muffins. They’re full of chocolatey deliciousness and sweet banana flavor.
I used a full cup of chocolate chips because my son only wanted chocolate in his banana muffins but you could swap out half the chips for nuts of your choice.
Another great substitution to make them sugar-free would be to swap out the sugar for 1/2 cup unsweetened applesauce.
This recipe is similar to my banana muffins with a streusel topping but I added extra bananas which is why they turned out so moist. There’s that word again!
Let me know how you enjoyed these banana muffins in the comments below.
Hungry for more?
Easy Moist Banana Chocolate Chip Muffins
- 4 ripe bananas
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semi sweet chocolate chips
- Preheat the oven to 350°F and make sure your rack is in the center of the oven.
- Using a mixer, mashed together the bananas with the butter until well blended. Next, add the sugar, egg and vanilla. Finally add in the baking soda, salt and flour and mix well.
- Fold in the chocolate chip saving a few for the tops of the muffins.
- Spray a 12-count muffin pan with cooking spray. Fill each muffin tin with batter and sprinkle the remaining chocolate chips on top.
- Bake the muffins for 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool before handling.