Joyful Banana 'Fun' Muffins with Chocolate Chips

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Moist, banana-spiked muffins with playful chocolate chip surprises and a hint of cinnamon that feels like a celebration in every bite. This American-inspired recipe, ready in about 37 minutes, combines ripe bananas, all-purpose flour, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 190 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 22 min Serves 12 American cuisine 190 cal/serving

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Ingredients

2 medium ripe bananas
2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1/2 cup unsalted butter
3/4 cup granulated sugar
2 large eggs
1/2 cup dark chocolate chips

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Instructions

Step 1: Preheat oven to 350°F and line a 12-cup muffin tin with paper liners. Mash 2 medium ripe bananas until smooth in a bowl.
Step 2: In a separate bowl, whisk 2 cups all-purpose flour, 2 tsp baking powder, and 1 tsp ground cinnamon. Set aside.
Step 3: Cream 1/2 cup softened butter with 3/4 cup granulated sugar until fluffy, then beat in 2 large eggs one at a time. Mix in the mashed bananas until fully combined.
Step 4: Gently fold the dry ingredients into the banana mixture until just combined, then fold in 1/2 cup dark chocolate chips until evenly distributed.
Step 5: Divide batter evenly among muffin cups (filling 3/4 full), then bake for 20-22 minutes until a toothpick inserted comes out clean and edges are golden. Cool in pan for 5 minutes before transferring to a wire rack.