If you’ve got ripe bananas on the counter, these banana chocolate chip muffins need to happen! They bake up soft and fluffy with tall golden tops, plenty of sweet banana flavor, and melty mini chocolate chips tucked into every bite.They’re quick enough for busy mornings, special enough for weekend brunch, and perfect for slipping into lunchboxes.Think of them as the perfect blend of banana muffins and chocolate chip muffins, all baked into one delicious treat! And, be sure to check out more of my best muffin recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Flour: All-purpose flour gives these muffins structure while still keeping the crumb soft and tender.

Measure carefully (spoon and level) so the muffins stay light and fluffy.Butter: Use softened unsalted butter so it creams smoothly with the sugar and helps create a light, tender crumb.If you only have salted butter, you can use it, just reduce the added kosher salt slightly.

Bananas: The riper the better here.Bananas with lots of brown spots mash easily and bring natural sweetness and big banana flavor.And, if you love all things banana, take a look at my ultimate banana recipe collection! Buttermilk: Buttermilk keeps the muffins soft and fluffy and adds a gentle tang that balances the sweetness.

If you don’t have any, make a quick substitute with

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