This bakery-style Banana Muffins recipe with chocolate chips has all the goodness of banana bread in a muffin form with crunchy sugar on top!
Everyone loves making banana bread with overripe bananas but have you ever tried making banana muffins instead? Our family and friends love this recipe. Muffins have their own little wrappers so they are easy to serve and easy to grab for an on-the-go breakfast.
Banana Muffins Ingredients
The ingredients needed to make this banana muffins recipe are just like what you would need to make banana bread with the added coarse sugar for the top of the muffins. Scroll down for the complete recipe with ingredient measurements.
- Bananas: We used one cup of ripe mashed bananas in this recipe. When I have leftover bananas that we aren’t going to be able to use, I peel and slice them and store them in an airtight container in the freezer. Then, when we want to make a recipe with bananas, they are ready to thaw and use.
- Oil: We use canola oil in this recipe but you can choose vegetable oil or olive oil if you prefer.
- Eggs: The eggs add fat and moisture to these muffins as well as provide structure and leavening.
- Butter: In addition to the oil we added melted butter. It adds flavor and moisture.
- Flour: The all-purpose flour provides the structure and texture for the banana muffins.
- Sugar: We sweetened the muffins with granulated sugar.
- Baking Powder and Baking Soda: These are the main leaveners in this recipe and they also help with the texture.
- Salt: A little salt adds a lot of flavor.
- Chocolate Chips: We love adding semi-sweet chocolate chips to our banana muffins. Another great add-in is chopped pecans or walnuts.
- Coarse Sugar: We sprinkled coarse sugar over the top of the muffins to make them extra special.
How To Make Banana Muffins
To make this recipe, combine the wet ingredients and dry ingredients separately. Then, combine the two, fill the muffin pan, and bake! Scroll down for the printable recipe card and complete instructions.
- Wet Ingredients: Combine the mashed bananas, canola oil, eggs, and melted butter in a large bowl.
- Dry Ingredients: In a separate bowl, whisk together the dry ingredients before adding them to the wet ingredients in the large bowl. Stir to combine the two but don’t overmix.
- Extras: There are two extras in this recipe to make the muffins even better. The first is the chocolate chips which are stirred into the batter. The second is the coarse sugar that gets sprinkled over the muffin batter once it is in the muffin pan.
- Bake: To make bakery-style muffins, bake the muffins at 425˚F for 5 minutes. Then, without removing the pan, turn the oven down to 350˚F and continue baking the muffins for 16-20 minutes.
Banana Muffins Recipe Frequently Asked Questions
Yes, you can make banana muffins instead of banana bread. Keep in mind that the muffins will bake faster than the bread would’ve.
Banana muffins are considered a sweet bread and are thought of as a dessert or treat. If you want to make a low carb version, use my Low Carb Banana Bread recipe to make muffins (the instructions are included in the recipe).
You can add chocolate chips, blueberries, chopped nuts, coconut, or dried cranberries.
Want more muffin recipes? Try these next:
These moist Pumpkin Muffins are full of delicious spices and chocolate chips. Better make a double batch because they won’t last long!
These Pina Colada Muffins are gluten-free, dairy-free, and are filled with pineapple and coconut. They are the perfect way to start the day and give you a taste of summer all year long!
Banana Oat Muffins are perfect for when you want something with more texture because they include oats and nuts. The best way to enjoy them is warmed up with a little peanut butter on top.
These delicious Streusel Topped Blueberry Muffins are the best version of blueberry muffins because they have a crunchy pecan streusel topping.