🍌 Banana Chocolate Chip Muffins (Just Like Grandma’s!) 🍫

🍌✨ Stop! Don’t bin those spotty bananas—turn them into pure bakery magic.

Picture this: your kitchen wrapped in the scent of warm banana bread and molten chocolate, a tray of towering, bakery-style muffins emerging with crackly tops and gooey chips peeking through. One bite and you’re greeted with a cloud-soft crumb that melts on your tongue, pockets of melty chocolate, and the cozy hug of real banana flavor.

👩‍🍳 These chocolate-studded banana muffins have become our family’s love language. My daughter and I bake them every Sunday, and the first warm muffin never makes it past the cooling rack because who can resist that buttery, chocolatey steam? 💛 Whether you’re packing school lunches, prepping grab-and-go breakfasts, or simply craving a sweet weekend pick-me-up, this recipe is your golden ticket to muffin perfection.

💛 Why You’ll Love These Muffins

• ✔️ Supremely moist – thanks to ultra-ripe bananas 🍌
• ✔️ Chocolate overload – melty chips in every bite 🍫
• ✔️ Perfectly balanced – just sweet enough, never cloying
• ✔️ One-bowl wonder – whisk by hand or blitz with a mixer
• ✔️ Meal-prep hero – freeze beautifully for busy mornings
• ✔️ 30-minute magic – from counter to warm-in-your-hand in half an hour

🧰 Tools You’ll Need

• Muffin tin (12-cup)
• Parchment cupcake liners (no sticking!)
• Large mixing bowl + medium bowl
• Hand mixer (optional)
• Ice cream scoop (for perfect portions!)
• Wire rack

🗝️ Key Ingredients

✨ Bananas: The riper, the better—brown spots mean major flavor.
✨ Butter: Softened unsalted butter makes the crumb rich and tender.
✨ Sugar: Granulated white sugar balances the natural banana sweetness.
✨ Eggs: Bind everything together and give the muffins lift.
✨ Flour: Use all-purpose flour, measured correctly.
✨ Chocolate chips: Semi-sweet works best—some folded in, some sprinkled on top!

👩‍🍳 How to Make Banana Chocolate Chip Muffins

Preheat oven to 175 °C (350°F). Line a muffin tin with parchment paper liners. 🧁

In a large bowl, cream softened butter and sugar until light and fluffy. 🧈🍬

Add lightly beaten eggs 🥚 and mix well.

Mash ripe bananas with a fork (a few lumps are fine!) and stir into the batter with vanilla extract. 🍌✨

In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients just until combined — don’t overmix! 🥣

Fold in chocolate chips, saving a handful for topping. 🍫

Scoop batter evenly into prepared muffin cups using an ice cream scoop. Top with remaining chocolate chips.

Bake for 25–30 minutes, until golden and a toothpick comes out clean. ⏱️

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. ❄️

Fluffy, moist, and filled with melty chocolate — the perfect snack or breakfast-on-the-go! 🎉🧁

🍪 Pro Tips

• Don’t overmix the batter—lumps are okay!
• Use parchment liners to prevent sticking.
• Add chopped walnuts for crunch (optional but yum!).
• Use a cookie scoop for even-sized muffins.
• Swap chocolate chips for mini ones for more chocolate in every bite.

🧊 How to Store Banana Muffins

• Room Temp: Store in an airtight container up to 3 days.
• Fridge: Keeps fresh for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months. Reheat in microwave or oven.

📌 More Recipes You’ll Love

• Snickerdoodle Cheesecake Bars: The Ultimate Triple Threat Dessert 🎉🍪🍰
• Quick & Moist 4 Ingredient Banana Bread: So Tender and Delicious
• Banana Bread Brownies with Brown Butter Frosting
• Fluffy Banana Pancakes: The Irresistible Breakfast Treat You Can’t Miss

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