Banana Chocolate Chip Muffins

This classic recipe is ready in less than 30 minutes and is perfect for breakfast or snack.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings standard size muffins

Calories 279kcal

Author Spoonful of Flavor

Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.

For mini muffins, bake for 9 to 11 minutes after the first 5.

For regular muffins, bake for 13 to 1 minutes after the first 5.

For jumbo sized muffins, bake for 15 to 17 minutes after the first 5.

Bananas: Use very ripe bananas with plenty of brown spots.
Flour: Swap in 1-to-1 gluten-free flour if needed.
Sweetener: Use 1/4 cup granulated sugar instead of honey, if preferred.
Milk: Any type works, including dairy-free options.
Chocolate Chips: Use mini or regular chocolate chips—or omit them if you like.
Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for longer storage.