Easy Banana Chocolate Chip Muffins | A cozy Thanksgiving dessert that’s soft, chocolatey, and done in under 30 minutes!
They’re moist, fluffy, perfectly sweet, and filled with gooey chocolate chips. They make use of those overripe bananas sitting on your counter and come together in one bowl. Whether you're hosting dinner, visiting family, or just baking to unwind over the long weekend, these muffins are a total win.
🍌 Ingredients You’ll Need
Here’s everything you’ll need to make these warm, delicious banana chocolate chip muffins:
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3 ripe bananas – The riper, the better. Brown spots = natural sweetness.
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1/2 cup sugar – You can use white or light brown sugar.
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1/3 cup vegetable oil – Keeps the muffins soft and moist.
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1 large egg – For structure and richness.
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1 tsp vanilla extract – For warmth and flavor depth.
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1 1/2 cups all-purpose flour – The base of the muffin.
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1 tsp baking soda – Helps the muffins rise.
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1/4 tsp salt – Enhances the overall flavor.
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1/2 to 3/4 cup chocolate chips – Semi-sweet or dark chocolate work best.
Optional Add-ins:
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A pinch of cinnamon or nutmeg for fall vibes.
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A handful of chopped walnuts or pecans for crunch.
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Pumpkin spice if you want to take the Thanksgiving theme up a notch.
🧁 Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a muffin tray with 12 muffin liners or lightly grease with oil or butter.
Step 2: Mash the Bananas
In a large mixing bowl, mash the bananas with a fork until smooth. Some chunks are okay—it adds texture!
Step 3: Add Wet Ingredients
To the mashed bananas, add:
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Oil or melted butter
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Eggs
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Sugar
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Vanilla extract
Whisk until everything is well combined and smooth.
Step 4: Mix in Dry Ingredients
Sprinkle the flour, baking soda, salt, and cinnamon directly over the wet ingredients. Gently fold everything together using a spatula or wooden spoon. Do not overmix—just stir until no flour streaks remain.
Step 5: Add Chocolate Chips
Fold in the chocolate chips. Reserve a few to sprinkle on top before baking if you want that picture-perfect muffin top!
Step 6: Scoop & Bake
Divide the batter evenly between the 12 muffin cups. They should be about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean (with maybe a melted chocolate streak—yum!).
Step 7: Cool & Serve
Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack. Serve warm for melty chocolate goodness or at room temp with a cup of tea or coffee.
🧡 Perfect Pairings
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Warm chai or cinnamon tea on a chilly morning.
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Coffee or espresso for an afternoon pick-me-up.
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Pumpkin spice latte to stay on theme!
👩🍳 Pro Tips for Muffin Success
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Use overripe bananas: The spottier, the better! They add natural sweetness and moisture.
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Don’t overmix: Overmixing can make muffins dense. Stir just until combined.
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Add-ins: Feel free to throw in chopped pecans, walnuts, or even cranberries for a Thanksgiving twist.
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Double batch: These freeze beautifully. Make a double batch and save some for after the holidays!
FAQ
Q: Can I use whole wheat flour instead of all-purpose?
Yes! You can sub half or all of the flour for whole wheat. Just note the muffins will be a bit denser and nuttier in flavor.
Q: Can I make these eggless?
Absolutely. Replace eggs with ½ cup plain yogurt, applesauce, or mashed banana.
Q: Can I use butter instead of oil?
Totally. Melted butter gives a slightly richer flavor.
Q: Can I turn this into a loaf?
Yes! Pour into a greased 9x5" loaf pan and bake for 50–60 minutes.
🧡 Final Thoughts
Thanksgiving can be a little overwhelming, but dessert doesn’t have to be. These Banana Chocolate Chip Muffins are the comforting kind of sweet—unfussy, nostalgic, and always satisfying. They’re the kind of dessert that makes people smile, grab seconds, and maybe even ask for the recipe.
Whether you’re baking with family, prepping ahead of time, or just want a simple, sweet way to end your feast—these muffins are here for it.
Happy Baking & Happy Thanksgiving!
— Kristine 🧁
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