Banana Chocolate Chip Muffins

Close up of Banana Chocolate Chip Muffin on a white plate

These incredible Banana Chocolate Chip Muffins are loaded with bananas, sweetened with brown sugar, and filled with lots of chocolate chips!

Course Baking

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings

Calories 187kcal

Author Allison - Celebrating Sweets

Ingredients

Muffins:

½ cup unsalted butter melted and cooled slightly
⅔ cup light brown sugar lightly packed, make sure it is fresh and soft
2 large eggs
2 cups mashed very ripe bananas about 3-4 bananas
2 teaspoons pure vanilla extract
1-¾ cups all purpose flour
1 teaspoon baking soda
¼ teaspoon teaspoon salt
½ cup chocolate chips you can increase to ⅔ cup, if desired

Topping:

¼ cup brown sugar
¼ cup chocolate chips

Instructions

Preheat oven to 350°F.
In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
In a separate bowl, combine the flour, baking soda, and salt. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add chocolate chips (½ OR ⅔ cup) and stir until no streaks of flour remain. Be careful not to overmix.
Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of the each cup with brown sugar and chocolate chips (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.

Notes

Serving: These are best served warm the day they are baked.

Storage: Store leftovers tightly covered in the refrigerator for up to 2 days, reheating before serving. Leftovers can be frozen for up to 2 months. Note: The brown sugar topping will soften over time from the moisture of the bananas.

Nutrition