These tender Banana Bread Dark Chocolate Chip Muffins are so buttery, fluffy and packed with the perfect amount of chocolate chips! They make a great breakfast, snack or packed lunch!
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This post was originally posted on 7/30/2014 and updated on 9/07/2020.
Why We Love These Chocolate Chip Banana Muffins
- An easy recipe with simple ingredients and pantry staples.
- Special enough for a fancy brunch but simple enough for a quick breakfast on busy mornings.
- Great way to use up ripe bananas on your counter or in your freezer.
- This recipe makes a big batch, which means you can freeze some. They freeze perfectly!
- Recipe is also easy to cut in half, if you only want a small amount.
- Can also be made into mini muffins, mini bread loaves and large bread loaves.
- The family absolutely LOVES these muffins.
- Serve with breakfast, as a snack or packed in lunches.
Banana Bread Dark Chocolate Chip Muffins Recipe Ingredients
- Salted Butter
- White Sugar
- Eggs
- Pure Vanilla Extract
- Whole Wheat Flour
- Unbleached All Purpose Flour
- Baking Soda
- Salt
- Cinnamon
- Ripe Bananas
- Dark Chocolate Chips
Substitution Suggestions
- Salted Butter: Unsalted butter can be used, but I recommend adding an extra ½ teaspoon of salt to the muffin batter.
- Pure Vanilla Extract: I recommend always using pure extracts. It will provide a more natural flavor rather than the imitation stuff which can leave an unwanted after taste in your baked goods.
- Whole Wheat Flour: You can use all purpose flour or white whole wheat flour in place of the whole wheat flour. You can also use all whole wheat flour if you prefer. The muffins will be a bit more dense, but still delicious. I like to use a half and half blend of whole wheat flour and all purpose flour when I make muffins other baked goods because I like the flavor and texture it gives.
- Ripe Bananas: Make sure the bananas are overripe. The riper the better because the bananas become more sweet as they ripen. An ideal banana is yellow that is covered with black spots.
- Dark Chocolate Chips: Any kind of chocolate chip will work. Whichever type of chocolate chips are your favorite, you can use. Semi-sweet chocolate chips or milk chocolate chips are great options. Dark chocolate happens to be my favorite and these muffins are sweet, so the slight bitterness from the dark chocolate chips blends well with these muffins.
How to Make Chocolate Chip Banana Muffins
- Preheat oven to 350°F and line muffin pans with paper liners or grease well with nonstick cooking spray.
- In a stand mixer fitted with paddle attachment or large bowl and hand mixer, cream together the butter and granulated sugar until fluffy, about 1-2 minutes.
- Add eggs, one at a time, beating well after each addition and then beat in the vanilla.
- Next, add the dry ingredients: whole wheat flour, baking soda, salt and ground cinnamon. Mix on low speed just until combined scraping sides of bowl as needed.
- Then add half of the mashed banana and mix in on low speed just until combined.
- Now add the all purpose flour, mix on low speed just until combined.
- Mix in the remaining mashed bananas just until incorporated.
- Stir in the dark chocolate chips being sure to scrape sides and bottom of the bowl. Make sure it is all mixed together.
- Fill the muffin cups at least ¾ full. Using a large scoop or a ¼ cupful will assure all the muffins will be the same size.
- Bake the muffins for 18-20 minutes. Let the muffins cool in pans for 5 minutes before removing.
How Long to Bake Banana Bread in Mini Loaf Pans
Mini Loaf Pans: Grease the mini loaf pan generously with non-stick cooking spray. Fill the pans ¾ full and bake at 350°F for 20-25 minutes or until a toothpick inserted in the center of a min loaf comes out clean or with just a few crumbs.
Mini Muffins: Bake mini muffins in paper liners or greased mini muffin pan for 12-15 minutes.
9x5 Loaf Pans: This recipe will make 2 loaf pans. Line the pans with parchment paper leaving an inch overhang on the long sides. Divide batter between the loaf pans and bake for 55-65 minutes or until a toothpick or cake tester inserted in center of loaf comes out clean or with few crumbs.
Storing and Freezing Muffins
Storing: Once the muffins have completely cooled store them in an air tight container or zip top bag at room temperature, on the counter, in a bread box or in a cupboard. They will stay fresh for 3-4 days. To keep the muffins longer, simply freeze them.
Freezing: Put completely cooled muffins in a freezer safe airtight container or zip top bag. Label and date the contents and place in freezer. Muffins will last 3-4 months in the freezer. Always make sure to rotate your stock in the freezer.
Thawing: Simply thaw muffins at room temperature.
More Delicious Ways to Use Ripe Bananas
Tips for the Best Chocolate Chip Banana Muffins
- Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add to much flour and you'll end up with fluffy muffins rather than dense or dry ones.
- Do NOT over mix the batter, this will make the muffins very tough and not fluffy. Lumpy batter is good batter.
- Use fun paper liners to make the muffins more exciting. Plus, it makes clean up so much easier.
- Use a scoop for filling muffin pans ¾ full. This helps keep everything even and will ensure even baking throughout. Plus, you'll get the perfect dome shaped muffin tops.
- Make sure the bananas are overripe. They should be yellow and at least half covered with black spots. Overripe bananas give the most flavor and sweetness to the muffins.
- Do NOT skimp on the chocolate chips. You can add a few extra on top of the muffins after filling the cups to make them have an extra pretty presentation.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making baked goods, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their muffin pans and loaf pans are the ones I prefer. Find yourself a consultant, host a party and treat yourself to something new. I also like the Food Network muffin pans and baking pans. You can order them online.
- A large sized scoop that holds about 3 tablespoons is great for these muffins. Again I use the pampered chef one but this large scoop from OXO on Amazon is a great option.
Other Tasty Muffin Recipes:
- Peanut Butter Banana Chocolate Muffins
- Easy Blueberry Muffins
- Banana Nut Muffins
- Peanut Butter Chocolate Chip Muffins
- Lemon Poppy Seed Muffins
- Pumpkin Cream Cheese Muffins
- Strawberry Banana Muffins
- Chocolate Zucchini Muffins
- Cinnamon Sugar Donut Muffins
- Applesauce Mini Muffins
Banana Bread Dark Chocolate Chip Muffins
These tender Banana Bread Dark Chocolate Chip Muffins are so buttery, fluffy and packed with the perfect amount of chocolate chips! They make a great breakfast, snack or packed lunch!
Servings: 32 muffins
Ingredients
- 1 cup salted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 cups unbleached all purpose flour
- 2 cups mashed bananas, about 6 ripe bananas
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line muffin pan with paper liners or grease with nonstick cooking spray.
- In a stand mixer fitted with paddle attachment, cream together butter and sugar until fluffy. About 2 minutes.
- Add eggs, one at a time, beating well after each egg.
- Mix in vanilla extract.
- Add whole wheat flour, baking soda, salt, cinnamon, and mix on low speed just until combined.
- Add half of the mashed bananas and mix on low speed just until incorporated.
- Add all purpose flour and mix in just until combined.
- Mix in remaining mashed bananas on low speed until incorporated.
- Stir in chocolate chips making sure everything is fully combined.
- Using a large scoop or ¼ cup, fill muffin cups ¾ full.
- Top each muffin with a few extra chips, optional.
- Bake 18-20 minutes or until toothpick inserted in center of muffin comes out clean.
- Let cool 5 minutes, remove from pan and cool completely on wire rack or counter.
Nutrition
Serving: 1muffin | Calories: 205kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 202mg | Potassium: 133mg | Fiber: 2g | Sugar: 16g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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