Name: Mary Berry Banana Chocolate Chip Muffins Recipe
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Ingredients: 3 medium ripe bananas (approximately 270g peeled weight); 200g plain flour; 1 tsp baking powder; half tsp bicarbonate of soda; half tsp ground cinnamon; pinch of fine salt; 100g caster sugar; 50g soft light brown sugar; 2 large eggs at room temperature; 80ml sunflower oil; 80ml full-fat milk; 1 tsp vanilla extract; 150g dark or milk chocolate chips; 20g chocolate chips for scattering on top

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These banana chocolate chip muffins have a soft, tender crumb with a golden-domed top that cracks slightly as it rises. The ripe banana gives a moist, dense bite, while the chocolate chips melt into dark, rich pockets throughout. They bake up tall with a gently spiced sweetness and a warm, caramel-like aroma that fills the kitchen as they come out of the oven. This is a reliable, straightforward bake that works well for a weekend breakfast, a school lunchbox, or an afternoon treat with tea. From start to finish, the whole batch is ready in around 40 minutes.

Ingredients

For the muffins

3 medium ripe bananas (approximately 270g peeled weight)
200g plain flour
1 tsp baking powder
half tsp bicarbonate of soda
half tsp ground cinnamon
pinch of fine salt
100g caster sugar
50g soft light brown sugar
2 large eggs, at room temperature
80ml sunflower oil
80ml full-fat milk
1 tsp vanilla extract
150g dark or milk chocolate chips

To finish

20g chocolate chips, for scattering on top

How to Make Mary Berry Banana Chocolate Chip Muffins

Prepare the oven and tin: Heat the oven to 190C (170C fan). Line a 12-hole muffin tin with paper muffin cases and set aside.
Mash the bananas: Peel the bananas and place them in a large bowl. Mash thoroughly with a fork until almost smooth, leaving only small lumps for texture. The riper the banana, the more natural sweetness it brings to the batter.
Mix the wet ingredients: Add the eggs, sunflower oil, milk, and vanilla extract to the mashed banana. Whisk everything together with a balloon whisk until evenly combined and the mixture looks pale and slightly thickened.
Combine the dry ingredients: In a separate bowl, sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, and salt. Stir in the caster sugar and brown sugar until evenly distributed through the flour.
Fold together: Pour the wet ingredients into the dry ingredients and fold gently with a spatula or large spoon until just combined. Stopping as soon as no dry streaks remain prevents a tough, dense crumb from over-mixing.
Add the chocolate chips: Scatter the 150g of chocolate chips over the batter and fold through with two or three gentle strokes. Do not stir further.
Fill the cases: Divide the batter evenly between the 12 cases, filling each roughly three-quarters full. Scatter the reserved chocolate chips over the top of each muffin.
Bake and cool: Place the tin on the middle shelf and bake for 20 to 22 minutes, until the tops are golden brown and a skewer inserted into the centre of a muffin comes out clean. Leave in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Tips for the Best Banana Chocolate Chip Muffins

Why are my muffins dense and flat rather than light and domed?

Over-mixing the batter is almost always the cause. Once the wet and dry ingredients come together, fold only until the flour disappears. The batter should still look slightly lumpy. Also check that the baking powder and bicarbonate of soda are within their use-by date, as stale raising agents produce a flat result.

Why did my chocolate chips sink to the bottom of the muffins?

A very thin batter allows chips to drop before the structure sets. Make sure the bananas are weighed correctly and that the batter is thick enough to hold the chips in suspension. Tossing the chips briefly in a teaspoon of flour before folding in also helps to anchor them in place.

How do I get a high, cracked dome on top like a bakery muffin?

Start the oven at a slightly higher temperature and do not open the door during the first 15 minutes. The initial heat burst causes the batter to rise quickly before the crust sets, which creates that characteristic split dome. Make sure the cases are filled to three-quarters, not less.

Why do my muffins turn rubbery after a day?

Overbaking draws out the moisture in banana batter faster than with drier muffins. Pull them from the oven as soon as the skewer comes out clean, even if the tops look pale at the edges. Store in an airtight container as soon as they have cooled to stop the crumb drying out.

Why is the top of my muffin browning too fast before the inside is cooked?

This usually means the oven temperature is too high or the tin is positioned too close to the top element. Drop the temperature by 10C and move the tin to the middle shelf. A light-coloured muffin tin also helps, as dark metal absorbs more heat and causes faster surface browning.

Serving Suggestions

Serve slightly warm so the chocolate chips are still soft and glossy at the centre.
Pair with a strong cup of English Breakfast or Assam tea for a mid-morning break.
Slice in half and spread with a thin layer of salted butter for a more filling snack.
Arrange on a board with fresh banana slices and a small pot of clotted cream for a casual afternoon spread.
Dust lightly with icing sugar just before serving if presenting at a gathering or bake sale.

Storage

Room temperature

Store the cooled muffins in an airtight container at room temperature for up to 3 days.

Refrigerator

Place in an airtight container and refrigerate for up to 5 days. Bring to room temperature for 20 minutes before eating, as chilling firms up the crumb and mutes the banana flavour slightly.

Freezing

Wrap each muffin individually in cling film, then place all the wrapped muffins into a labelled freezer bag and freeze for up to 3 months. Defrost at room temperature for 1 to 2 hours, or warm in the oven at 160C fan for 8 minutes straight from frozen.

Nutrition

Calories: 248 kcal
Carbohydrates: 34g
Protein: 4g
Fat: 11g
Saturated Fat: 4g
Sodium: 130mg

Nutrition values are estimates based on average ingredients and may vary depending on the specific products used and the exact serving size.

FAQs

Can I use self-raising flour instead of plain flour in this recipe?

Yes, but leave out the baking powder and reduce the bicarbonate of soda to a quarter teaspoon. Self-raising flour already contains a raising agent, so using both risks an over-risen muffin that collapses as it cools.

Can I use frozen bananas to make these muffins?

Frozen bananas work very well here. Thaw them completely at room temperature, drain away any excess liquid that collects in the bowl, and then mash as normal. Frozen and thawed bananas tend to be softer and sweeter than fresh ones, which gives a slightly more intense banana flavour.

Can I make these muffins without eggs to suit a vegan diet?

Each egg can be replaced with a flax egg: mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and leave for 5 minutes to thicken before using. Swap the milk for oat or soy milk and use a neutral plant-based oil. The texture will be slightly denser but still moist.

Can I make this batter the night before and bake the muffins fresh in the morning?

It is better to bake them fresh. Once the raising agents come into contact with the wet ingredients, they begin to activate. Resting the batter overnight causes them to lose their lift, resulting in a flatter muffin. The dry and wet ingredients can be measured and kept separately overnight, then combined just before baking.

Can I use milk chocolate chips instead of dark chocolate chips?

Milk chocolate chips work well and give a sweeter, creamier result that is particularly popular with children. White chocolate chips are also a good option for a more delicate finish. Dark chocolate chips create a slightly bitter contrast against the sweet banana, which many bakers prefer.

Conclusion

These Mary Berry banana chocolate chip muffins bring together a soft, banana-rich crumb with pockets of melted chocolate in a bake that is simple enough for a weekday but good enough to serve to guests. The recipe makes 12 standard muffins, enough for a full household or to share at work or school. The method is forgiving, and with a few careful folds the batter comes together quickly without any specialist equipment.

Whether baked on a Sunday afternoon or thrown together on a school morning, this is a recipe that earns a permanent spot in any home baker’s repertoire. If the muffins come out well, share this recipe with a friend or leave a comment below with how yours turned out. For another reliable bake to try next, take a look at the Mary Berry Apple Frangipane Tart recipe, which uses the same relaxed approach to deliver a beautifully finished tart with a buttery almond filling.