This post may contain affiliate links. Read my disclosure policy. We’ve had so many questions about turning our chocolate chip banana bread into muffins so here you go – your guide to the best banana muffins! While we love classic banana bread, these muffins bake fast (25 minutes) and the flavor is just as good.
Banana Muffins Video
Watch me turn those brown, mushy bananas into the best banana bread muffins with chocolate chips. See how easy this recipe truly is, and then let’s get baking!
Easy Banana Muffin Recipe
If you’re staring at a few browning, speckled bananas on the counter, please don’t toss them! Those ripe bananas add the perfect natural sweetness to this banana muffin recipe. The browner the better, in fact! Once they are smashed up and baked into muffins, you’ll never see how brown they started anyway. Since chocolate chips make everything better, we’ve tossed a few into the batter. They add great moisture and a gooey chocolate chip is the equivalent of melty cheese in the dessert world. One look at our chocolate chip cookies and you’ll agree.
Ingredients for Banana Muffins
Whip up these banana muffins with just a few pantry staples, like flour and sugar. You’ll need 30 minutes and a muffin pan for the single-serving-sized treats.
Dry ingredients – flour, baking soda, salt Wet ingredients – unsalted butter (to control the sodium level), sugar, eggs, and vanilla Ripe Bananas – 3 medium-sized bananas (about 1 cup) mashed up. Brown is best since it has the most natural sugar. Here’s how to determine if they are past ripe. If they aren’t quite ripe, see our tips below on how to ripen them quickly. Chocolate Chips – we prefer semi-sweet chocolate chips, but you can use any kind you prefer. You can omit if you’d prefer, or also substitute the chocolate chips with an equal amount of toasted chopped pecans or walnuts for banana nut muffins, or replace them with raisins for banana raisin muffins.
Can I use Frozen Bananas in Banana Bread Muffins?
If you have overripe bananas and aren’t ready to use them, toss them in a ziploc (peel on) and freeze them for later. Before adding frozen ripe bananas to the recipe, thaw completely at room temperature, or in the refrigerator overnight. Frozen bananas tend to release more moisture so peel and lightly pat dry with paper towels to remove excess liquid.
How to Make Banana Muffins
Our easy Banana Muffins recipe comes together in just a few minutes and has that irresistible banana flavor and a moist, spongy crumb.
Pro Tips for Moist Banana Muffins
There are 3 key points for achieving moist and tender muffin:
Use very ripe or overripe bananas. Underripe bananas will be difficult to mash and won’t incorporate into the batter well. Do not skimp on the butter. Since there is no other ‘liquid’ in this recipe, softened butter is needed for a soft and moist crumb. Watch our video on how to soften butter in 5 minutes. Don’t over-bake. If you’re wondering how long to bake banana muffins, test for doneness by inserting a toothpick into the center after 25 minutes and continue baking only if you see wet batter on the toothpick.
Please DO NOT throw away your overripe bananas because they are the secret ingredient for these moist and delicious banana muffins. The browner and spottier the peel, the better!
Freezing: Place cooled muffins in an airtight freezer container for up to 3 months. To Reheat: Thaw on the counter or in the fridge.
What is YOUR favorite way to use overripe bananas?
More Muffin Recipes
Enjoy our top-rated, made-from-scratch, bakery-quality muffin recipes. I hope you find some new favorites here.
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