Easy Banana Muffins
Here’s the banana muffin recipe my family has been making for years! The recipe makes 12 perfect muffins, and they turn out so moist and tender. I love adding chocolate chips, but that’s up to you! These chocolate chip banana muffins are easily one of my favorite muffin recipes, and I’m proud to say I’m not alone. Check the comment section and read through all the happy reviews! I bet you have most of what you need to make these already sitting in your kitchen. If you’d prefer to make a loaf, see our easy banana bread or chocolate chip banana bread recipes! Key Ingredients Bananas: Just like when making banana bread, you want to use very ripe bananas for the most flavorful muffins (the brown and speckly ones are perfect). You’ll need 1 ½ cups mashed, which means you’ll need 2 large or 3 medium bananas. Flour: I use all-purpose flour in these muffins, but I have used whole wheat flour, and they were great. You can also substitute your favorite gluten-free flour blend! Baking Powder and Baking Soda: These help our muffins rise and brown nicely. Butter: I love using butter when making banana muffins. It makes such a difference in flavor! If you want to make them butter-free, you can use plant-based butter or oil like we do in our blueberry muffins (I’ve added a note for this in our recipe below) Brown Sugar: This is the secret to making our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture and a hint of toasty flavor that the brown sugar provides. For tips on reducing the sugar, see our healthier banana bread (made with olive oil and a little less sugar). Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba. Vanilla Extract: Makes our muffins taste even better! Chocolate Chips: I use mini chocolate chips or a combination of mini and regular chocolate chips for my banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine. If you don’t want chocolate, leave it out, or try substituting fruit (like blueberries) or nuts (I love walnuts!). Bananas: Just like when making banana bread, you want to use very ripe bananas for the most flavorful muffins (the brown and speckly ones are perfect). You’ll need 1 ½ cups mashed, which means you’ll need 2 large or 3 medium bananas. Flour: I use all-purpose flour in these muffins, but I have used whole wheat flour, and they were great. You can also substitute your favorite gluten-free flour blend! Baking Powder and Baking Soda: These help our muffins rise and brown nicely. Butter: I love using butter when making banana muffins. It makes such a difference in flavor! If you want to make them butter-free, you can use plant-based butter or oil like we do in our blueberry muffins (I’ve added a note for this in our recipe below) Brown Sugar: This is the secret to making our muffins moist and tender inside. You can substitute granulated sugar, but the muffins will lose a little moisture and a hint of toasty flavor that the brown sugar provides. For tips on reducing the sugar, see our healthier banana bread (made with olive oil and a little less sugar). Egg: Adds structure and tenderness to muffins. For eggless banana muffins, swap the egg for a flax egg or aquafaba. Vanilla Extract: Makes our muffins taste even better! Chocolate Chips: I use mini chocolate chips or a combination of mini and regular chocolate chips for my banana muffins, but chopped chocolate, chocolate chunks, and regular chocolate chips are all fine. If you don’t want chocolate, leave it out, or try substituting fruit (like blueberries) or nuts (I love walnuts!). You don’t need a mixer for this recipe. A fork works perfectly fine for mashing the bananas, and you can use it (or a large spoon) to mix the muffin batter. This recipe should make 12 nicely sized muffins (woohoo!). You’ll know they are ready to come out of the oven when they bounce back a bit when you gently press one with your finger. My family loves these so much, I can’t want for you to make them! And if you need more inspiration, see all of our muffin recipes! Easy Banana Muffins PREP 10 mins COOK 20 mins TOTAL 30 mins PREP 10 mins COOK 20 mins TOTAL 30 mins For the very best banana muffins, use ripe bananas. They are even better if you can wait a day for browned, overripe, and speckled bananas. Just before baking, we fold in a mixture of regular and mini chocolate chips. You can leave them out, use one or the other, or use fruit or nuts like blueberries or walnuts. For more like this, see our banana bread or chocolate chip banana bread! Makes 12 muffins Watch Us Make the Recipe You Will Need 3 ripe medium bananas, mashed, about 1 ¼ cups 5 tablespoons (70g) unsalted butter, melted and cooled slightly 1 ½ cups (195g) all-purpose flour 1/2 cup (95g) packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 1 large egg 1/2 teaspoon vanilla extract 3/4 cup (130g) chocolate chips, try a mix of mini and regular chocolate chips Directions 1Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins. 2Whisk the flour, baking powder, baking soda, and salt in a large bowl. 3In another bowl, whisk the mashed banana, melted butter, brown sugar, egg, and vanilla until blended. 4Stir the banana mixture into the dry ingredients until you no longer see streaks of flour. 5Stir in the chocolate chips. 6Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack. 1Heat oven to 350°F (177°C). Line muffin cups with paper liners. This recipe makes 12 regular-sized muffins. 2Whisk the flour, baking powder, baking soda, and salt in a large bowl. 3In another bowl, whisk the mashed banana, melted butter, brown sugar, egg, and vanilla until blended. 4Stir the banana mixture into the dry ingredients until you no longer see streaks of flour. 5Stir in the chocolate chips. 6Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes. Cool on a wire rack. Adam and Joanne's Tips Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months. Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes. Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter. The nutrition facts provided below are estimates. Storing: These muffins last stored in an airtight container on the counter for up to 3 days. I do not recommend refrigerating them (they dry out), but you can freeze them! To freeze them, place them onto a baking sheet and freeze until hard (1 to 2 hours). Transfer to a freezer-safe bag or container and freeze for up to 3 months. Mini muffins: Use a mini muffin tin and expect that the bake time will be 10 to 15 minutes. Vegan/egg-free muffins: Replace the egg with a flax egg. Melted coconut oil or melted vegan butter can be substituted for melted butter. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1 muffin / Calories 227 / Protein 3.2g / Carbohydrate 33g / Dietary Fiber 2.1g / Total Sugars 15.8g / Total Fat 9.6g / Saturated Fat 5.6g / Cholesterol 28.9mg / Sodium 164.7mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: A Great Caesar Salad Dressing Next Post: Lemon Turmeric Lentil Soup