These banana chocolate chip muffins have range. Serve them at brunch, take them to a housewarming party, or make a batch to snack on throughout the week—no matter the time or place, they’re sure to please. Overripe bananas have the best texture and richest banana flavor, so wait until yours are brown and speckled. To create truly tender muffins, gently fold the wet ingredients into the dry before stirring in the chocolate by hand.
Customize your muffins by adding a splash of vanilla extract, dark rum, or maple syrup (1–2 tsp.) to the mixing bowl. Swap the chocolate chips for butterscotch or peanut butter chips, or make them bite-sized by using mini chocolate chips and spooning the muffin batter into a mini muffin pan (outfitted, of course, with miniature cupcake liners). For a nuttier muffin, add in about ¼ cup chopped toasted walnuts or pecans, or for a spicier one, add ½ tsp. of ground cinnamon or cardamom. Sprinkle brown sugar over the tops before you slide the muffins into the oven to give them a crunchy crust. Chocolate chip banana muffins are delicious on their own, but you can also serve them dusted with powdered sugar or topped with a pat of butter and strawberry jam.