Easy to make, the best Banana Chocolate Chip Muffins are soft, fluffy and moist!
Filled with chocolate chips and fresh bananas this warm treat can be enjoyed by your family on any given day. Not only is this quick and easy to make but only requires a few pantry staples.
Why We Love This Recipe
- Banana chocolate chips muffins are a super easy recipe that is made with simple ingredients.
- They are fluffy and moist with a sweet banana flavor and a few jolts of delicious semi-sweet AND milk chocolate chips!
- They are a good way to use up ripe bananas and they freeze well for later!
- They are great not just for breakfast but are a great after school snack. They even make a nice little dessert when warmed up and served with a scoop of vanilla ice cream. The sky is the limit for these tasty muffins.
Ingredients & Variations
Similar to the ingredients found in a classic banana bread with the addition of chocolate chips!
FLOUR
For this recipe we use all purpose flour. You can also substitute up to 1/3 of the flour with quick oats with great results!
CHOCOLATE CHIPS
Adding chocolate chips makes for the perfect sweet treat. Mini chips, white chocolate chips or even milk chocolate chips will work in this recipe too!
BANANAS
This recipe is a perfect way to use up overripened bananas! If your bananas aren’t quite ready you can ripen them quickly by popping them in a 350°F oven for 10-15 mins wrapped in foil!
You can also add in up to 2 tablespoons of peanut butter to make peanut butter banana chocolate chip muffins! Yum!
PRO TIP
When it comes to measuring flour, don’t use your measuring cups to scoop it out of the bag or container, rather use a spoon or scoop to scoop it into this measuring cup. This helps to avoid muffins that are too dense. Check out this How to Measure Flour guide for more helpful tips!
How to Make Banana Muffins
Mixing these treats up will take only a few minutes out of a busy day!
- Mix flour, baking soda, and salt in a bowl. Add both kinds of chocolate chips.
- Combine wet ingredients in a bowl. Slowly add dry to wet until just combined (do not overmix).
- Bake until a toothpick comes out clean. Do not over bake.
Muffin Baking Times
- For mini muffins, bake 14 to 16 minutes
- For regular-sized muffins, bake 18 to 20 minutes
- For Texas (jumbo) sized muffins, bake 20 to 22 minutes
How to Store
The best way to store banana chocolate chip muffins is to keep them in a zippered bag or an airtight container at room temperature. They will keep about 5 days.
To freeze, either wrap them individually in a layer of plastic wrap under a layer of aluminum foil or put them in a zippered bag with the date on it and pop them in the freezer! A frozen muffin will be defrosted by lunchtime for a delicious surprise! Easy peasy!
More Easy Banana Recipes
- Classic Banana Bread – perfectly simple
- Banana Oatmeal Cookies – extra soft & delicious
- Easy Banana Bread – a no-fail favorite!
- Banana Muffins – perfect grab-and-go snack
- Grandpa’s Banana Cupcakes – fun and tasty treat
- Banana Breakfast Cookies – loaded with healthy ingredients!
- Easy Banana Bran Muffins – soft & moist
Did you enjoy these Banana Chocolate Chip Muffins? Be sure to leave a rating and a comment below!
Banana Chocolate Chip Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 1 cup mashed bananas about 3 medium
- 1 large egg room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ cup milk chocolate chips
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
- Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
- Add dry ingredients and mix just until combined.
- Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
- Cool 5 minutes in the pan before removing and cooling on a baking rack.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Dessert, Muffins
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
DELICIOUS!! I’ve made 2 batches already and my family devoured them! Made 15 per batch. I followed the recipe exactly and followed others tips on not scooping the flour out with the measuring cup but using a spoon to scoop it into the measuring cup for an accurate measure. I’ve saved the recipe to make again!
Really good. Did the triple ratio.
Changed it based on what I had available and mimicked a banana bread recipe I had. Did applesauce for half the oil, grapeseed for the other half. Bran flour for a cup of the total flour portion. Added a third cup of yogurt to add some moisture to counter the bran flour. Batter tasted fantastic and the muffins are looking perfect. Thanks
really good
Can I use butter instead of vegetable oil?
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
I made these for my granddaughters . They loved them. Made 2 dozen today. Will be my go to recipe.
Omg actually best banana chocolate muffins I’ve made. I only made one adjustment and baked at 400 for the first four/five minutes and then turned it down to 350 for the rest of the time and they turned out bakery style! It made about 15 for me and I filled the cups a little more than normal. They’re so cute and delicious! My whole family won’t stop eating them so it’s a from them too
amazing
It is awesome and the flavor tasted amazing
Currently in the oven right now! I made a lot! Can I freeze these once they are done? Do you think they would taste the same?
My family loves these muffins! They are so moist and loaded with flavor. They don’t last long at our house! Thanks for a wonderful recipe that tastes great and is easy to make.
Judy
This recipe is so so good!
Highly recommend.
Definitely a great recipe for beginners.
I did the 3x option since I had a lot of ripe bananas and it gave me 36!
These, by far, are the best banana bread muffins. The kids inhaled them. I only made one ingredient change and that was using melted butter instead of oil. They were so light and fluffy.
Can I use olive oil if I don’t have vegetable?
You can, depending on the oil it can change the flavor a little bit.
this is my go to recipe for muffins. I switch out sugar with 1/2 cup monkfruit to make them a little healthier. Moist and delicious everytime. The kids love them.
it was good
So easy, and so good. I make this every week for my girls, and it’s their favorite breakfast treat.
I use 1/4 cup butter & 1/4 cup oil. The muffins are creamier this way
Just contributing my modifications – I only had 1 overripe banana, so I topped up with no-sugar-added applesauce until I hit 1 cup of combined mashed banana and applesauce, and kept the rest of the recipe the same. It turned out pretty well and I’ll likely make it again. Thanks for the recipe!
Turned out perfect!!!!! I chopped up hersheys bars and doubled the recipe. The best muffins I’ve made! I feel so proud! Saving this recipe to use from now on!
So easy and yummy! A quick weekend breakfast for the family.