Banana Chocolate Chip Muffins


  • 2 cups overripe bananas, mashed (about 5 to 6 bananas)
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter, melted (1 1/2 sticks - recipe calls for unsalted, but salted works well too)
  • 3 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup mini chocolate chips (I use what I have on hand, usually regular size semi-sweet chocolate chips and often add more than 1 cup) 


  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon



Preheat oven to 350 degrees F.  Line two 12-cup regular size muffin tins with liners.  If not using non-stick, grease top on tin to prevent sticking. 

In large bowl, mash bananas then add melted butter, sugar, eggs and vanilla (optional),  stir well, mixing thoroughly.

In a medium size bowl add flour, baking soda, salt and cinnamon (optional) - mix until blended well. 

Add the dry mixture to the banana mixture, stirring until the flour mixture is completely moistened - do not over mix. Next, gently fold in chocolate chips, do not over mix.

Spoon prepared batter into muffin cups. I use a Pampered Chef scooper, it makes filling the muffin cups super easy. 

Bake on middle rack of oven for approximately 26-30 mins. Muffins are ready when a toothpick is inserted into the center of a muffin and comes out clean (no wet batter).

Remove from oven and allow to cool for 10 minutes then transfer to cooling rack.  


Vanilla extract and cinnamon are not in the original recipe but make a tasty addition. These muffins are wonderful both ways.