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!
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.
so so delicious 😋
Best muffins I have ever made or tasted!
Hello,
What can I substitute with to reduce carbs and sugar?
Hi NK< we have only made this recipe as listed. But I would love to hear how it turns out for you if you do reduce the sugar and carbs in the recipe!
My new favorite muffin recipe.. I may need to make these every week! I doubled the batch and I think my fam ate half of it within a couple hours of baking. May have to triple it next time if I want them to last all week! Ha!
So fricken tasty!! I did 1/2 cup white sugar and 1/4 cup brown sugar, and added 5 minutes in the cook time for a bit more golden color and these were perfect:) definitely will make again!!
Best chocolate chip muffins I’ve ever made!
Make these once a month and double the recipe! So delicious! I use canola oil instead of vegetable and only use mini semi-sweet chocolate chips and they are perfect!
This was very tasty. I took out 1/4 c sugar and substituted apple sauce. These where very moist and tasty
Does this recipe use kosher salt?
It was so yummy!! But curious if I made with enough salt
So glad you loved them! I use regular table salt, if using kosher salt you may need to add a little pinch extra.
Everyone loves these. Nice and tender and easy for the grandkids to make.
I am so happy to hear these muffins are a hit Lynn!
made these with some edits and my family loved them!
here’s what i changed:
– instead of full white sugar, i did half brown sugar and half white sugar
– added cinnamon
– a bit of extra cinnamon
– used semi sweet chocolate chips only (but if i chopped 72% tracker joes dark chocolate it would’ve been superior)
these edits made the most DELICIOUS muffins that taste like an amazingly moist banana bread love this recipe and will continue using it moving forward
😋
Only critique is that 18 minutes was a little too long. I should’ve checked on them. Everyone’s ovens are different 🤷🏼♀️
I was schedule to make a large batch of banana pudding for an event that was rescheduled so I was left with an excessive amount of ripening bananas, and my family had eaten all they could. So to help rid us of bananas, I did a quick online search and stopped at this recipe. The recipe seemed simple and I had all of the ingredients except milk chocolate chips so I thought I would try it. I am so glad I did. This recipe yielded 12 beautiful muffins. I used a large cookie scoop to ensure equal amounts of batter were put into each lined muffin tin. I was afraid I had overfilled the muffin cups, but they turned out perfect. I actually double the recipe, making 12 muffins and 3 mini-loaf cakes. I only had semi-sweet chocolate chunks, but they worked fine. I ended up turning my oven down to 350 because I felt they were browning too quickly, but I think my oven cooks hot. Yes, I need to get an oven thermometer. Thanks so much for sharing this outstanding recipe, my 16 year old son loves them as well. I will definitely be making these again, and adding them to my “favorites” in my recipe binder. Thank you!
These were so delicious ! Just as good as if they came from a high end bakery!