83% would make this again

Banana Bread Chocolate Chip Muffins

Q: What is the number one mistake made when making banana bread?

The top mistake is overmixing the batter. Stirring it too much makes the bread dense and tough instead of light and soft.

Q: Do chocolate chips taste good in banana bread?

Absolutely! Chocolate chips add a lovely sweet surprise that pairs perfectly with banana's natural sweetness. They melt just enough to make each bite extra delicious.

Q: How do I keep muffins soft and moist?

Use moist ingredients like yogurt, mashed fruit or maybe applesauce. Don’t overmix and bake just until they’re done, not any longer. Let them cool and store in an airtight container. That helps to keep them soft for longer.

Q: Can I use self-rising flour for banana muffins?

Yes you can! Self-rising flour already has baking powder and salt mixed in, so it’s a handy shortcut that can save you measuring steps.

Q: Can you make banana muffins with only two bananas?

For sure! Plenty of recipes use just two ripe bananas and still make soft 'n' flavourful muffins. Your muffins will still feel rich without needing a mountain of bananas.

Vish G

August 8, 2025

Banana Bread Chocolate Chip Muffins are the best of both worlds. Soft ‘n’ fluffy banana bread with rich melty chocolate trapped in every bite. They’re quick to make, perfect for breakfast, snacks or even as a sweet treat after dinner. Grab some bananas and let’s make your kitchen smell amazing. I mean, who doesn’t love something sweet after a meal right?

PREP TIME

10 MIN

COOK TIME

18-22 MIN

SERVINGS

Ingredients

3 medium overripe bananas, mashed well
½ cup (100g) light brown sugar
¼ cup (60ml) vegetable oil or melted coconut oil
¼ cup (60g) plain Greek yogurt
1 large egg
1 tsp vanilla extract
1 cup (125g) all-purpose flour / plain flour
½ cup (60g) whole wheat flour (or more all-purpose/plain flour)
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup (90g) semi-sweet or dark chocolate chips (plus a few for topping)
Optional cinnamon-sugar topping: 2 tbsp sugar mixed with ½ tsp ground cinnamon
Optional: ½ cup (60g) chopped walnuts, pecans, or dried cranberries

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, mash the bananas until mostly smooth. Stir in the brown sugar, oil, Greek yogurt, egg and vanilla until well combined.
In a separate bowl, whisk together the flours, baking soda, baking powder and salt.
Sprinkle a tablespoon of the flour mixture over the chocolate chips and any nuts or dried fruit you’re using. Toss to coat (this helps stop them sinking).
Add the dry ingredients to the wet ingredients. Gently fold together with a spatula until just combined, a few lumps are fine.
Fold in the chocolate chips and any nuts or dried fruit. Just don’t overmix.
Divide the batter evenly between the muffin cups. Sprinkle the cinnamon-sugar mixture on top if using, and add a few extra chocolate chips for looks.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool fully.
Once cool, store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.