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Banana Bread Muffins

Discover the ultimate easy banana bread muffin recipe! Made in just one bowl and mixed entirely by hand, these muffins deliver all the nostalgic comfort of your beloved banana bread. Expect an exceptionally moist texture, a deep and satisfying banana flavor, and don't forget those irresistible pockets of melty chocolate chips.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 muffins
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups 240 grams all-purpose flour
  • 1/2 cup 100 grams granulated sugar
  • 1/2 cup 100 grams packed light brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/3 teaspoon salt
  • 1 1/3 cups approx. 300-305 grams mashed ripe bananas (about 3 medium or 2 very large bananas)
  • 2 medium eggs or 1 extra-large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 2/3 cup 150 grams or 5.3 oz unsalted butter, melted
  • 1/3 cup 80 ml or 75 grams milk (any kind)
  • 1 1/3 cups approx. 235 grams miniature chocolate chips

Method
 

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 16-cup muffin tin, or two standard 12-cup tins (using 16 cavities), or line with paper liners.
  2. Combine Wet Ingredients: In a large bowl, whisk together the mashed bananas, lightly beaten eggs, vanilla extract, melted butter, and milk until well combined.
  3. Add Dry Ingredients: Add the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt to the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. A few small streaks of flour are okay; do not overmix.
  4. Fold in Chocolate: Gently fold in the miniature chocolate chips.
  5. Fill & Bake: Divide the batter evenly among the 16 prepared muffin cups, filling each about two-thirds to three-quarters full. Bake for 20-25 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
  6. Cool: Let the muffins cool in the tin(s) for 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • Unlock Extra Flavor & Moisture with Frozen Bananas: For the ultimate moist and sweet banana muffin, try using bananas that have been previously frozen and then thawed. The freezing process breaks down the cell walls of the banana, releasing more natural sugars and moisture. This simple step can significantly enhance the texture and depth of banana flavor in your finished muffins.
  • Achieve Perfectly Uniform Muffins with an Ice Cream Scoop: For consistently even-sized muffins that bake uniformly, use a standard-sized ice cream scoop (about 1/4 cup capacity) to portion and transfer the batter into your muffin tins. This not only ensures a professional look but also helps with even baking.
  • Create Adorable Mini Banana Bread Muffins: This recipe easily adapts to make approximately 24 delightful mini banana bread muffins – perfect for parties, lunchboxes, or a smaller treat! Simply use a mini muffin tin (grease it well!) and adjust the baking time to 13-15 minutes, or until a toothpick inserted into the center comes out clean.
  • Customize for Healthier Banana Muffins: Looking to make a healthier banana muffin? Feel free to experiment with these smart substitutions:
    • Boost Fiber: Replace up to half of the all-purpose flour with whole wheat flour for added nutrients and a slightly nuttier taste.
    • Reduce Sugar: You can often reduce the total sugar quantity by up to half, especially when using very ripe bananas, which are naturally sweeter.
    • Lower Fat: Substitute half of the melted butter with unsweetened applesauce to maintain moisture while reducing overall fat content.
    • Moderate Chocolate: If you prefer, you can reduce the amount of chocolate chips (though we think they're essential!).
  • Whip Up Delicious Vegan Banana Muffins: It's easy to make this recipe completely plant-based! For vegan banana bread muffins that are both egg-free and dairy-free:
    • Use melted coconut oil in place of butter.
    • Substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg / chia egg (1 tablespoon ground flaxseed/chia seeds mixed with 2.5-3 tablespoons water, let sit for 5-10 minutes to gel).
    • Choose your favorite dairy-free milk alternative (such as almond, soy, oat, or pea protein milk).
    • Ensure you're using vegan-friendly chocolate chips that do not contain any dairy ingredients.
  • Proper Storage for Lasting Freshness: Enjoy your homemade banana bread muffins for days with these storage tips:
    • Room Temperature: Once completely cooled, store the muffins in an airtight container at room temperature. They will stay fresh for up to 4 days.
    • Freezing for Later: These muffins freeze beautifully! For longer storage, wrap individual muffins tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or gently warm in a microwave or oven. This makes them perfect for make-ahead breakfasts or snacks.