Hearty Banana Muffin Recipe

Whenever I see speckled brown bananas sitting on my counter, I don’t see food waste, but rather an opportunity for something special. There is something incredibly satisfying about turning that forgotten fruit into a warm, sweet Banana Muffin for breakfast.

This recipe yields the most tender crumb I’ve ever tasted, and the pockets of melted chocolate make them impossible to resist. It’s a simple, comforting bake that makes the whole kitchen smell like home.

The Secret to Perfect [Banana Muffin]

The texture here is incredibly soft and moist without being heavy or greasy. I love that you don’t need a mixer if you don’t want one, making cleanup a breeze.

You can easily customize these by swapping the chocolate chips for walnuts or pecans if you crave a little crunch. It is the kind of reliable Banana Muffin recipe that comes out perfectly golden every single time.

They freeze beautifully, so I often make a double batch to have a quick grab-and-go snack ready for busy weeks. Trust me, having these stashed away feels like a gift to your future self.

After enjoying a sweet breakfast, I love planning savory options like my Hearty Candied Salmon Dip Recipe for afternoon snacking. If you are looking for a simple dinner side later in the day, my Zesty Easy Sautéed Onions Recipe is another kitchen staple I use constantly.

Gathering Your [Banana Muffin] Ingredients

Here’s what you’ll need to get started:

• Unsalted butter: I use this softened to room temperature to control the salt level in the batter.
• Granulated sugar: Provides the perfect amount of sweetness and helps create a light structure.
• Eggs: Two large eggs at room temperature help bind everything together.
• Ripe bananas: You want about 3 medium bananas that are very brown and spotty for the best flavor.
• Vanilla extract: Adds a warm, floral background note that complements the fruit.
• All-purpose flour: Measured correctly, this gives the muffins their structure without being dense.
• Baking soda: This is the leavening agent that helps the muffins rise beautifully.
• Salt: A pinch balances the sugar and enhances the banana flavor.
• Semi-sweet chocolate chips: These add pockets of melty goodness, though you can use nuts if preferred.

My Method for Perfect [Banana Muffin]

Let’s get cooking!

1. Start by preheating your oven to 350°F and lining a standard 12-count muffin tin with paper liners. I like to have everything ready to go because the batter comes together very quickly once you start mixing.
2. In a large mixing bowl, cream together the softened butter and sugar until the mixture looks pale and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to create a smooth base.
3. Mash your bananas thoroughly with a fork until they are liquidy with just a few small lumps remaining, then stir them into the butter mixture along with the vanilla extract. In a separate small bowl, whisk together the flour, baking soda, and salt to ensure there are no clumps of baking soda.
4. Gently stir the dry ingredients into the wet mixture, stopping just when you see the last streaks of flour disappear. Overmixing at this stage can make the Banana Muffin tough, so use a light hand.
5. Fold in about 3/4 cup of the chocolate chips, reserving the rest for the tops. Scoop the batter evenly into the muffin liners, sprinkle the remaining chips on top, and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean.

My [Banana Muffin] Secrets

The most important trick is to use bananas that are heavily spotted or even mostly brown for the best natural sweetness. If your fruit is still green or bright yellow, the Banana Muffin flavor just won’t be as deep or rich.

Be careful not to overmix the batter once you add the dry ingredients, or the texture might become tough instead of fluffy. I always stop mixing as soon as the flour streaks disappear to ensure a tender crumb.

If you want bakery-style domes, fill your muffin liners almost to the top rather than just two-thirds full. A high initial oven temperature helps them spring up, but this standard method works wonderfully for a classic Banana Muffin shape.

Best Ways to Enjoy [Banana Muffin]

I love eating these warm right out of the oven with a little smear of salted butter to contrast the chocolate. They are also fantastic paired with a hot cup of coffee for a slow, relaxing weekend morning.

You can easily pack a Banana Muffin in a lunchbox for a midday treat that feels homemade and special. My kids adore finding one of these wrapped up as a surprise dessert after their sandwiches.

If you love simple, homemade baking as much as I do, come join me on Pinterest for more inspiration.

Easy Banana Muffin Recipe

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• Author: Amelia Bryan
• Total Time: 30 min
• Yield: 12 muffins
• Diet: Vegetarian

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Description

Soft, moist, and packed with chocolate chips, these banana muffins are the perfect way to use up overripe bananas. Ready in 30 minutes.

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Ingredients

• 190g all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 115g unsalted butter, softened
• 140g granulated sugar
• 2 large eggs, room temperature
• 3 large overripe bananas, mashed
• 1 tsp vanilla extract
• 175g semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time.
3. Add the mashed bananas and vanilla extract to the wet mixture, stirring until combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gently stir the dry ingredients into the wet mixture until just combined; do not overmix.
5. Fold in 3/4 of the chocolate chips carefully.
6. Divide the batter evenly among the muffin cups and sprinkle the remaining chocolate chips on top.
7. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For a nutty version, swap chocolate chips for walnuts. Ensure bananas are very brown for best sweetness.

• Prep Time: 8 min
• Cooling Time: 5 min
• Cook Time: 22 min
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 295
• Sugar: 21g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: banana muffin recipe, chocolate chip banana muffins, easy breakfast, moist muffins, baking with bananas