Banana Chocolate Chip Muffins (Fluffy, Dairy-Free Option)
These banana chocolate chip muffins are soft, fluffy, and loaded with melty chocolate chips, made with overripe bananas and melted butter. Swap in vegan butter and plant milk for a dairy-free batch.
I grew up making these with my mom and my grandma, and they’re still the muffins I make every time there’s a sad, spotty bunch of bananas on my counter. I usually make mine with vegan butter and dark chocolate chips.
Banana chocolate chip muffins are soft muffins made with mashed overripe bananas, melted butter, sugar, eggs, flour, and chocolate chips, baked at a high temperature for tall, golden tops. They taste like banana bread, just lighter, fluffier, and more buttery, and they’re ready in about 34 minutes.
Why You’ll Love These Muffins
- 15 minutes of hands-on time. Mash, stir, scoop, done.
- Pantry staples only. If you have bananas, you have muffins.
- They freeze beautifully. Bake a dozen, freeze half, and you’ve got grab-and-go breakfasts for weeks.
Ingredients for Banana Chocolate Chip Muffins
- Overripe bananas: the browner and spottier, the better. They’re sweeter and mash smooth. Frozen bananas work too, thaw them first and they basically mash themselves.
- Unsalted butter: melted. Vegan butter works the exact same way for dairy-free muffins.
- Sugar: regular white sugar.
- Eggs: large, at room temperature so they blend into the melted butter.
- Vanilla extract: pure vanilla rounds out the banana flavor.
- Milk: any milk. Unsweetened almond, soy, or cashew milk all work for dairy-free.
- All-purpose flour, baking powder, and salt: the dry base. The baking powder is what gives you those tall, domed tops.
- Chocolate chips: semi-sweet, dark, milk, or white. Use more than you think you need, and save a handful for the tops.
How to Make Banana Chocolate Chip Muffins
- Preheat the oven to 400°F and line or grease a 12-cup muffin pan.
- Mash the bananas in a large bowl.
- Beat in the melted butter, sugar, eggs, vanilla, and milk until smooth.
- Whisk the flour, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet and stir until just combined. A few lumps are fine.
- Fold in the chocolate chips.
- Divide the batter between the muffin cups and press a few extra chocolate chips on top.
- Bake for 19 to 22 minutes, until golden and a toothpick comes out clean. Start checking at 19 minutes, overbaked muffins go dry fast.
- Cool in the pan for 5 minutes, then move them to a wire rack.
Mini and Jumbo Muffins
This batter works in any size pan. Mini muffins need a shorter bake, so start checking early, and jumbo muffins need a few extra minutes. For a recipe built for minis, try my Gluten Free Mini Chocolate Chip Muffins.
How to Store and Freeze Banana Muffins
Let the muffins cool completely, then keep them in an airtight container at room temperature for 1 to 2 days. For longer, wrap them individually and keep them in the fridge.
To freeze: flash freeze the muffins on a tray for 20 to 30 minutes, then move them to an airtight container or freezer bag, with parchment between layers. Label with the date. They keep for 2 to 3 months. Thaw on the counter or warm one in the microwave.
Banana Chocolate Chip Muffins (Fluffy, Dairy-Free Option)
Ingredients
- 2 medium overripe bananas mashed
- ½ cup butter can use vegan butter
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- ⅔ cup milk can use non dairy milk
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 400F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a medium size bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the butter, sugar, eggs, vanilla extract, and milk.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Then fold in chocolate chips. Batter will be thick.
- Spoon the batter into liners and bake for 19-22 minutes until golden and a toothpick comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Nutrition
The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.
About Bailey
I love to bake, cook, exercise, and document all of the above. Nutrition is not low fat. It is not low calorie. It’s not feeling deprived or being hungry all the time. It’s nourishing your body with real, whole foods so that you are consistently satisfied and energized to live your life to the fullest! Read more…
