These healthy banana chocolate chip muffins are soft, moist, and loaded with ripe banana and semi-sweet chocolate chips. The crunchy streusel topping is my favorite part because it gives the muffins a little texture without making them complicated.
When you are wondering what to do with ripe banana, this recipe is a great go-to. I also love these alongside my Banana Walnut Muffins when I have a few extra bananas to use. Keep reading to see how simple these muffins are to make.
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Try These Easy Banana Muffins With Chocolate Chips
I love how soft these muffins are inside, with sweet banana, little pockets of melted chocolate, and that crumbly streusel on top. They are just as good for breakfast as they are when you want something sweet in the afternoon as a dessert.
Why You’ll Love It
- Soft and moist: Ripe bananas and oil keep the muffins tender without making the batter complicated.
- Chocolate chips: Semi-sweet chocolate adds just enough richness against the sweet banana.
- Crunchy topping: The simple streusel gives the soft muffins a buttery, crumbly finish.
- Easy mixing: Everything is stirred together by hand, so there is no electric mixer to deal with, and you still get a fluffy texture.
Ingredients
- Ripe bananas: This is where most of the banana flavor comes from. Use the measured amount for the batter rather than relying on a specific number of bananas, since bananas can vary quite a bit in size. Overripe brown bananas work especially well because they have a stronger, sweeter banana flavor.
- Canola or vegetable oil: Oil helps keep these muffins soft and moist. I like it here because it mixes easily into the batter without adding extra work.
- Semi-sweet chocolate chips: These give you little pockets of chocolate throughout the muffins without making them overly sweet. You can also add a few extra chips on top if you like.
- Cold unsalted butter: The cold butter is important for the streusel because it helps create those crumbly pieces when mixed with the flour and brown sugar. Soft butter won't give you quite the same topping.
How to Make Healthy Banana Chocolate Chip Muffins
1. In a medium bowl, combine flour, baking powder, and ½ teaspoon salt and set aside. In a large mixing bowl, whisk mashed bananas and sugar until combined. Slowly stir in oil. Then add large eggs and vanilla.
2. Add dry ingredients to the wet ingredients and whisk to combine.
3. Fold in chocolate chips and banana chunks. The batter is thick enough that you can easily spoon it with an ice cream scoop or tablespoon into the liners.
4. In a medium bowl, make the streusel topping. Combine flour, brown sugar, and butter with your fingers until it has a crumbly structure. This works best when the butter is very cold and cubed when combining it. Sprinkle on top of the batter evenly.
5. Then divide batter into 18-20 muffin liners. Use one or two 12-muffin pans. Fill the muffin cups between ¾ to almost full.
6. Then top with streusel and bake at 425°F (220°C) for 5 minutes, then lower the temperature to 350°F (175°C) and bake an additional 11-13 minutes or until a toothpick in the center comes out clean.
7. Remove the muffin tin and let cool on a wire rack. Serve and enjoy!
Recipe Tips
- Don't use an electric mixer. Stir with a whisk and mix only until the ingredients are combined. Overmixing can make the muffins dry.
- Measure the bananas by weight for more consistent results, since the size of individual bananas varies.
- For tall, bakery-style muffins, don't skip the initial 5 minutes at the higher oven temperature. Lower the temperature after those first 5 minutes and continue baking.
- Very ripe, brown bananas work especially well because they have a stronger, sweeter banana flavor.
- If your bananas are still yellow, you can bake them at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using them.
What Can You Serve With This?
- Greek yogurt and fresh fruit for a simple breakfast.
- A cup of coffee or tea.
- Fresh berries on the side.
- Scrambled eggs for a more filling breakfast.
- A glass of cold milk for an easy snack.
FAQs
Start baking the muffins at 425°F (220°C) for the first 5 minutes, then lower the oven temperature to 350°F (175°C). The initial high temperature helps the muffins rise high from the beginning.
Overmixing or overbaking can leave muffins dry. Stir the batter only until the ingredients are combined and check the muffins after the recommended baking time.
Yes. Let the muffins cool completely, then wrap each one tightly in plastic wrap. Place the wrapped muffins in freezer bags or containers and freeze for up to 3 months.
Recipe
Healthy Banana Chocolate Chip Muffins
Ingredients
muffins
- 2 cups all-purpose flour, spooned and leveled
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ⅓ cups ripe bananas, mashed
- ½ cup granulated white sugar
- ½ cup canola or vegetable oil
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 medium ripe banana, chopped
streusel topping
- ⅜ cup all-purpose flour, spooned and leveled
- ¼ cup packed light brown sugar
- 3 tablespoon cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 19-20 muffin liners. Set aside.
- Make the muffins: Combine flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, using a whisk, stir mashed bananas and sugar just until combined. Slowly mix in vegetable oil just until combined. Add eggs and vanilla and stir just until incorporated. Add dry ingredients and stir to combine. Don't overmix at any step. Fold in chocolate chips and banana chunks just until combined. Set aside.
- Make the streusel: In a medium bowl combine flour, sugar, and butter and mix with your fingers until you have a crumbly mixture.
- Divide batter into muffin liners and sprinkle with streusel (and a few additional chocolate chips on top if desired). Fill liners between ¾ and almost full. Look at the step-by-step photos above. You will get about 20 muffins.
- Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 11-13 minutes or until a toothpick in the center comes out clean. Don't overbake or your muffins will end up dry. Let cool for about 10 minutes then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature up to 3 days.
Notes
Cooking Time and Temperature
Bake at 425°F (220°C) for 5 minutes, then reduce to 350°F (175°C) and bake for another 11-13 minutes.Taste & Texture
These muffins are soft and moist inside with sweet banana, semi-sweet chocolate chips, and a crunchy, buttery streusel topping.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 3 days.
- Refrigerator: If stored in the refrigerator, the muffins stay fresh for up to 1 week.
- Freezer: Cool completely, wrap each muffin tightly in plastic wrap, place in freezer bags or containers, and freeze for up to 3 months.
- Reheat: Not specified.
Serving Recommendations
- Serve them for breakfast with coffee, tea, or fresh fruit.
- Enjoy them as an easy afternoon snack with a glass of milk.
Recipe Variations and Substitutions
- Banana ripening: If your bananas are yellow rather than overripe, bake them at 300°F (149°C) for about 30-40 minutes until black and soft. Let them cool to room temperature before using.
- Extra chocolate: Add a few additional chocolate chips over the batter before baking if desired.
- Banana amount: For consistent results, measure the bananas used in the batter rather than relying on a specific number of bananas.
Proper Storage Tips
- Keep baked muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the muffins for up to 1 week.
- To freeze, wrap each completely cooled muffin individually in plastic wrap and place them in freezer bags or containers for up to 3 months.
Pro Tips
- Mix the batter by hand with a whisk rather than using an electric mixer.
- Stop mixing as soon as the ingredients are combined to keep the muffins soft and moist.
- Use very ripe brown bananas for a stronger, sweeter banana flavor.
- Keep the streusel butter very cold and cut it into small pieces before mixing it with the flour and brown sugar.
Video
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