Banana Muffin Recipe – Kids and Adults Will Love
Banana Muffin Recipe That Feels Like a Hug in Muffin Form – (With chocolate chips, of course. Because life is better with chocolate.)
You know those days when your kitchen counter has one lonely, overripe banana just begging to be rescued? Yeah, I’ve been there too. And honestly, that’s how this banana muffin recipe became one of my go-to cozy treats. One soft banana turned into a small batch of warm, golden muffins that my whole home now associates with lazy Sundays, cozy socks, and coffee breaks that last a little too long.
I’ve made these so many times—sometimes for breakfast, sometimes as a “yay me” snack after a rough day—and they never disappoint. They’re soft, not too sweet, filled with gooey little pockets of chocolate… basically, they’re comfort food in muffin form.
And the best part? You don’t need fancy tools or hard-to-find ingredients. Just one bowl, a whisk, and a banana that’s seen better days. Let’s do this together!
? The Banana Muffin Recipe I Swear By (With Chocolate Chips!)
Ingredients
- 1 large ripe banana
- 250 ml milk (approx. 1 cup)
- 1 egg
- 60 g melted butter (approx. 1/4 cup or 4 tbsp)
- 180 g flour (approx. 1 1/2 cups)
- 2 tsp baking powder
- 130 g sugar (approx. 2/3 cup)
- 30–50 g chocolate chips (approx. 1/4 to 1/3 cup)
Instructions
1. Mash that banana like a pro
In a large bowl, mash your ripe banana and mix it with the sugar. The sugar actually helps break it down better—kind of like a sweet little massage for your banana.
2. Add the egg and butter
Crack in the egg and mix until smooth. Pour in the melted butter—but give it a moment to cool so we don’t accidentally cook the egg. (Been there. Learned the hard way.)
3. Dry ingredients, unite!
In another bowl (or skip this and go rogue with one bowl—I won’t judge), mix together the flour and baking powder. If you have time to sift, it helps make things fluffier, but no pressure.
4. Mix & fold like a muffin master
Add your dry ingredients to the banana mixture, pour in the milk, and stir gently. Don’t overdo it—you want to mix just until it comes together. Now for the fun part: fold in those chocolate chips like little treasures.
5. Tin time
Line a 12-cup muffin tray with paper liners and divide the batter evenly. Pro tip: use an ice cream scoop for perfect portions and way less mess.
6. Bake & enjoy the smell
Bake at 180°C (350°F) for about 30 minutes. Keep an eye on them near the end—your oven might have a personality of its own. A clean toothpick means they’re done!
? Easy Twists & Fun Variations
- No chocolate chips? No problem. Add chopped nuts, dried cranberries, or even swirl in peanut butter. (Yes. Do it.)
- Want more banana flavor? Add a second small ripe banana and cut back on the milk just a smidge.
- Vegan version: Flax egg + plant milk + vegan butter = plant-based perfection.
- Gluten-free tip: Use a 1:1 GF flour blend. Slightly softer texture, but still dreamy.
? Storage, Prep & Freezing Tips
- Room temp: Store in an airtight container for 2–3 days.
- Fridge: Keeps fresh up to a week.
- Freezer: Wrap individually and freeze up to 3 months. Perfect for future snack attacks.
- Reheating: 20 seconds in the microwave = muffin magic.
Lunchbox Tip
Let them cool completely before packing—unless you’re into soggy lids. (No judgment. But really, let them cool.)
⏱ Time-Saving Hacks I Use All the Time
- One bowl is enough: Just mix dry ingredients into the wet—gently.
- Freeze your bananas: Peel and freeze ripe bananas in portions for muffin emergencies.
- Bake double: Honestly, you’ll wish you had more. Make a second batch and thank yourself later.
? Dietary Notes
- Contains: Gluten, dairy, egg
- Dairy-free version: Swap in plant-based milk and vegan butter/oil
- Egg-free: Use a flax or chia egg
- Nut-free: As long as you skip nut add-ins, you’re good!
?️ Approximate Nutrition (Per Muffin)
Note: This is based on a 12-muffin batch using the listed ingredients (with 40g chocolate chips). If you add extra bananas, nuts, or go full chocolate-mode, numbers will vary.
- Calories: ~180
- Protein: ~3g
- Fat: ~7g
- Carbs: ~26g
- Sugar: ~13g
- Fiber: ~1g
⚠️ Nutrition Notes
These numbers are estimates and depend on your exact ingredients and portions. If you’re tracking macros, weigh the final baked batch (minus the container), then divide by the number of muffins to get a more accurate per-serving value.
? Let’s Chat!
Have you tried this banana muffin recipe yet? Do you add cinnamon? Peanut butter swirls? Or maybe sneak in extra chocolate chips like I do when no one’s watching?
Share your twist on these muffins in the comments on Pinterest—I love seeing your cozy kitchen creations!
And hey, if this recipe made your day a little sweeter, save it for next time (and maybe share it with a banana-loving friend?). Happy baking!
