Name: Chocolate Chip Banana Muffins
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 very ripe bananas; 1/3 cup butter (melted); 1/2 cup sugar (raw, organic); 1/2 teaspoon baking soda; 1 pinch salt; 1 large egg (beaten); 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour (organic, unbleached); 1/2 cup chocolate chips (or nuts, raisins, etc.)

This is such a simple recipe and delicious and one I bet you will use regularly once you know it. I don’t know about you but when I buy bananas my family either eats them all in 3 seconds or they suddenly don’t feel like eating bananas for weeks. So, I often find myself with a whole bunch of bananas that are too ripe to eat. Chocolate Chip Banana Muffins to the rescue! The best part is that you can throw them in the freezer and they are just as good coming out of the freezer as they are the day you made them. For more mouthwatering recipes, explore the From Scratch Desserts collection.

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One of my favorite things about this recipe is that you only need one bowl and you don’t need a mixer. It’s a dump-and-go recipe after the bananas are mashed. I sometimes consider myself a lazy baker and I don’t always feel like mixing things in certain steps. Can you relate? This is a no-brainer recipe and one that is perfect for kids to help with because it doesn’t matter the order the ingredients go in. Grab your ingredients and get started on these chocolate chip banana muffins.

What You’ll Need:

muffin pans– I love my cast iron pans!
overripe bananas
sugar– I like using raw and organic when possible.
flour-I use Organic Unbleached Flour
baking soda
salt
butter
egg
vanilla- bonus if you made it yourself!
chocolate chips, raisins, pecans, or whatever else you like adding to your banana muffins

Chocolate Chip Banana Muffins Directions

Preheat the oven to 350º and prepare muffin pans. If you’re using cast iron pans like mine I like to just put a little bit of oil in the pan if it looks dry. I don’t use any cupcake papers and never have a problem with them sticking. I love that the cast iron is nontoxic and I have a few different cast iron pans. Switching one thing at a time to a nontoxic alternative is such a great way to slowly but surely live more of a nontoxic lifestyle. If you want to see more of the items that we have switched out check out this blog post where I share 5 Essential Swaps for a Nontoxic Home.

Mash the bananas with a fork in a medium bowl until they are smooth. Stir in the melted butter. Add sugar, baking soda, salt, egg, and vanilla. Stir to combine. Are you following so far, I know this is tough 🤣 Add flour and mix until combined. Fold in chocolate chips or other add-ins. I like to add chopped pecans to banana bread or muffins too but my daughters don’t so I sacrifice for them!

Time to Bake

Pour batter into muffin pans and bake for about 20 minutes. The tops should be golden and a toothpick should come out clean. Allow them to cool for 5 minutes and then remove the muffins from the pan to continue cooling.

chocolate chip banana muffins, cast iron pan

You can keep them at room temperature for up to 4 days or freeze for longer storage. I love making more than one batch of these are a time and then sticking them in the freezer for a rainy day. They are so good coming out of the freezer too and are perfect to bring to a picnic or to feed a bunch of kids coming over.

Banana Bread Variations

Like I mentioned above, you can trade the chocolate chips for nuts or leave them out altogether. I also use this recipe to make full banana bread loaves. If you make a loaf, cook it for 50-60 minutes in a 350º oven. You can also make mini loaves; just alter the cook time depending on the size.

Frequently Asked Questions

How can I make this recipe healthier?

There are a few ways you can make this recipe a little healthier. It already uses only 1/2 cup of sugar but you can reduce it more. You can add oatmeal to the recipe to add some fiber and make it a more filling and balanced snack. You’d also be getting the iron, magnesium, phosphorus, and B-vitamins that oats are rich in. You can also swap the white flour for whole wheat flour.

Can I use frozen bananas?

Yes! I sometimes prefer frozen bananas in my chocolate chip banana muffin recipe. Bananas that have been frozen offer more moisture to the recipe than fresh bananas. The freezer process breaks down the starches in the banana which makes them sweeter than fresh bananas, enhancing the flavors in your bread or muffins. It is also really convenience to use frozen bananas because you don’t have to wait for your bananas to ripen.

Can I double the recipe?

You absolutely can! I often double this recipe to make two loaves of bread or 24 muffins in one batch.

How can I make the bananas ripen faster?

There are a few ways to make your bananas ripen quickly. If you want your bananas to ripen in a day or two then try putting them in a brown paper bag and fold the top. The bag will trap the ethylene gas inside the bag and will help the banana ripen faster. It usually takes 1-2 days but keep checking every 12 hours or so to see if they’re ready. If you add an apple or a tomato to the bag the bananas will ripen faster.

If you need the bananas to be ripened even quicker, you can stick them in the oven. This is the fastest way that I know of to get your bananas ripe enough to bake with. Preheat your oven to 300º and bake them on parchment paper for 15-20 minutes. The heat helps the banana release the gases and ripen quickly. The sweetness will also be intensified. The skins will turn black, just to warn you.

Don’t forget to Leave Us a Comment

Thanks for checking out this recipe! We absolutely LOVE it and it’s a staple all year long. If you make it please let us know how you like it by leaving us a review. If you use any variations let me know what they are. If you want more baking recipe suggestions here are a few you could check out: