Breakfast, Recipes

banana chocolate chip muffins

Happy weekend y’all! I think it’s going to be a great one, since it’s going to be 65 degrees here in Chicago! We’ve got plans to fire up the smoker tomorrow for some brisket and sausages. BBQ in February? Hell yes! 😀

But this post is less meaty and more banana-y. So it goes that we didn’t eat our bananas in time, so they started to get brown. I had chocolate chips on hand and thought I’d give banana chocolate chip muffins a go, and whoa, I’m glad I did! I’ll apologize for calling these muffins moist (we all hate that word, right?) but they were. Besides being really tasty, they were also easy to make – win/win.

Since I am not much of a baker, I needed a base for this recipe, and found this great one from Food & Wine. I just tweaked a couple of things in the recipe, and think I’ve landed on a new favorite muffin! Hope you give it a try!



3/4 cups sugar
6 tbs unsalted butter, melted
1 cup mashed overripe bananas (about 3)
1 extra large eggs
1 cup + 6 tbs all-purpose flour
1 1/4 teaspoons baking soda
1 tsp vanilla
1/2 teaspoon salt
3/4 cup chocolate chips

First, preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper foils and spray with non-stick cooking spray.

In a large bowl or standing mixer, combine the sugar, melted butter, bananas and eggs and mix until well combined.

In a medium bowl, whisk the flour together with the baking soda and salt. Then add the dry ingredients to the wet ingredients and mix together until the batter is evenly moistened (sorry!). Fold in the chocolate chips.

Spoon the batter into the prepared muffin cups. Bake for about 20 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let sit in the muffin pan for 5 minutes, then remove to a cooling rack. You should definitely try one while still warm and the chocolate is melty, obviously. 🙂

Feel free to share, or eat these all yourself – you’ll likely want to do the latter.

Cheers to a wonderful weekend, everybody!




35 thoughts on “banana chocolate chip muffins

  1. Oh my goodness, these look absolutely amazing, but unfortunately I’m trying to lose weight and am not baking at the moment. I’ve lost 16lbs in five weeks though, so avoiding banana muffins is obviously working…..

  2. Thanks for sharing! I’m all hungry now…and it’s like ten o’clock at night. Not a chance I’ll be making these until sun up. I’ll dream of them, I guess. 🙂

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  4. Those muffins look just perfect and that chocolate has me drooling! Those darned bananas seem to self destruct as soon as I walk in from the store and John likes his barely yellow. We both love banana bread and I’ll be giving your recipe a try! Enjoy your day my friend!

    1. Haha! 😀 Agreed – I feel like I usually eat one and the rest go bad the next day! At least we have the option of banana bread. Hope you do give it a go. Enjoy your day too Julie!

  5. Yum! We had summer weather today too here in Philly. I almost made steaks on the grill until I found out it was gonna rain. Then I made a tasty shepards pie! It’ll be on the blog next week!
    I was making banana bread with over ripe bananas and now I just freeze the banana and make smoothies with our boys. They love them.

  6. I am a griller at heart, but I have been trying to expand my abilities into the donut and muffin arenas! I think I found a great one to try this weekend! Chocolate banana is one of my favorites combos! What are your thoughts on adding some orange zest to the batter?

    1. Hi there! As you can tell, my specialty lies more with meat as well! 🙂 But these were super easy to make, so hope you do give ’em a try. You could definitely add some orange zest – I’m not a fan of orange + chocolate (I know, crazy right) – but I bet it would be lovely if you dig that combo! Cheers!

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