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.
Ingredients Needed and Substitutions
The ingredients needed to make banana bread muffins are just like what you would need to make banana bread with the added coarse sugar for the top. Be sure to see the recipe card for the 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 the 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 chocolate chip 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! See the recipe card for the 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 these banana chocolate chip 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.
Variations
Banana Nut Muffins
For nut lovers, you can add a cup of chopped nuts to the batter. Our favorite nuts to add are chopped pecans and walnuts.
Simplified Muffins
You can make a more basic version of this recipe by leaving out the chocolate chips and coarse sugar on top.
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.
You can add chocolate chips, blueberries, chopped nuts, coconut, or dried cranberries.
Want more muffin recipes? Try these next:
You don’t wait until fall to make Pumpkin Muffins! They are full of warm spices and dotted with chocolate chips.
In this recipe, bakery-style Blueberry Muffins are filled with plump blueberries, and they have crunchy sugar on top!
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 Streusel Topped Blueberry Muffins are like traditional blueberry muffins, but they have a crunchy pecan streusel topping as well!
Banana Muffins
Video
Ingredients
- 1 cup mashed banana
- ½ cup canola oil
- 2 eggs
- ¼ cup butter melted
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 425˚F. Put mashed bananas, canola oil, eggs, and melted butter in a bowl and whisk to combine.
- In a separate bowl, combine flour, granulated sugar, baking soda, baking powder, and salt. Add to the wet ingredients. Stir to combine.
- Fold in the semi-sweet chocolate chips.
- Fill 12 lined muffin tin cups. Sprinkle with coarse sugar.
- Bake at 425˚F for 5 minutes. Then, leaving the pan in the oven, turn it down to 350˚F and continue baking the muffins for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes.
- Remove from pan and cool completely on wire rack.
