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.

banana chocolate chip muffin cut open

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.

banana chocolate chip muffin wet ingredients in a mixing bowl

Ingredients & Variations

Similar to the ingredients found in a classic banana bread with the addition of chocolate chips!

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!

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!

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!

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!

banana chocolate chip muffin wet & dry ingredients in a mixing bowl

How to Make Banana Muffins

Mixing these treats up will take only a few minutes out of a busy day!

  1. Mix flour, baking soda, and salt in a bowl. Add both kinds of chocolate chips.
  2. Combine wet ingredients in a bowl. Slowly add dry to wet until just combined (do not overmix).
  3. 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

uncooked banana chocolate chip batter in a muffin tray

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

Did you enjoy these Banana Chocolate Chip Muffins? Be sure to leave a rating and a comment below!

Banana Chocolate Chip Muffin with a bite taken from it with muffins behind
4.99 from 1173 votes↑ Click stars to rate now!
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Banana Chocolate Chip Muffins

These muffins are the perfect combination of bananas and chocolate chips for a great grab-and-go treat!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 muffins
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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 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


  • 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.


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
4.99 from 1173 votes

Nutrition Information

Serving: 1muffin | Calories: 263 | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 109mg | Fiber: 1g | Sugar: 19g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins
Cuisine American
Banana Chocolate Chip Muffins with a bite taken out with a title
Banana Chocolate Chip Muffins on a cutting board with a title
Banana Chocolate Chip Muffins on a cutting board and Banana Chocolate Chip Muffins in a muffin tin with a title
Banana Chocolate Chip Muffins in a muffin tin with writing


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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Recipe Rating


  1. We love these muffins- they make a regular appearance in our kitchen and are always quickly devoured! We use all dark chocolate chips, in mini form. They are just perfect!5 stars

  2. Looking to make these for my toddler today but want to make it a little healthy. Can I decrease the 3/4c sugar or maybe swap it for something else? (I’ll prob decrease the amount of chocolate chips too). Any other suggestions to make it a little more healthy? Thank you!

    1. I have only made this recipe as listed but other readers have reduced the sugar with great results. They have also replaced the oil with applesauce, but I haven’t tried that in this recipe either. I hope that helps!

  3. I’m not great at cooking or baking, but, this recipe is simple and easy to follow. The muffins came out so good, my family have eaten half of them already!5 stars

  4. My grandson is going to love these…that is if I can keep his grandpa away from them…makes a true dozen. Don’t leave them out … they will disappear5 stars

  5. I made a vegan, gluten-free version and it came out amazing. I used Just Eggs brand egg substitute, Bob’s Red Mill brand gluten-free flour (following package directions to add xanthum gum), and canola oil instead of vegetable.5 stars

  6. Best banana chocolate chip muffins as per my 20 & 22 year old. The only changes I made are i use cake flour instead and olive or avocado oil5 stars

  7. Made this recipe exactly as written except I only had milk chocolate chips so I used all of those instead of half semi sweet. I baked for 15 mins and they were perfect!! Very moist and great banana flavor that’s not too much.5 stars

  8. Incredible!! Make these all the time they’ve become my husbands favorite. Sometimes I add in shredded coconut as well which gives it a yummy crispy top.5 stars

  9. Banana anything is always a hit in my house! But the addition of chocolate chips made this an irresistible treat. Such a good recipe!5 stars

  10. I’m not sure how this has such high rating. It definitely wasn’t all that great. Too much oil and baking soda. The muffins were greasy and the flavor was off.

  11. I doubled them and used a combination of olive and avocado oils and added chopped walnuts. They were delicious and moist!5 stars

  12. addicting! as I was waiting for the second batch to bake I at at least 3 of the cooling ones ha! worth the make!5 stars

  13. Added natural oats and they were a HUGE hit at work! Very moist and didn’t last long! Will definitely continue to use this recipe.5 stars

  14. These muffins are absolutely amazing! So moist and very flavorful! Will absolutely keep this recipe!5 stars