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 good! Crunchy exterior and moist inside.
I added some baking powder and subbed 1/2 cup brown sugar + 1/4 cup granulated sugar for the 3/4 cup granulated and added a bit of vanilla yogurt.
My new go-to. Thanks for sharing!
You’re very welcome Wendy! So happy you enjoyed the muffins!
Amazingly moist and delicious! My new go-to recipe for muffins.
Love this recipe! I also added pecans, yum!
So so sooooo delicious!! Make these!!!! You will not regret it!!! Super moist!
These are soooo good and easy/quick to make!! Like seriously. Definitely gonna be my go-to recipe when I have overripe bananas to use up. My family doesn’t like milk chocolate, so I just did about a cup of all semi-sweet chocolate chips.
These were delicious! They were easy to make. Didn’t take long at all. They are moist and the chocolate chips are the perfect addition. 5 stars!!!!!
So glad you loved them Tabatha!
I have a son with a dairy allergy, so I really appreciated this recipe because it didn’t need butter or milk. A lot of times, dairy free means I have to look for VEGAN recipes, but I really don’t need to cut out the eggs since he is not allergic to them. Here are the substitutions I made..
I cut the sugar, and used dairy free chocolate chips. I also used 1&1/2 tsp baking powder instead of baking soda because I hate the taste of baking soda in my baked goods. The muffins were big and beautiful (not at all flat) and they were delicious.
This recipe was delicious. I used kodiak protein flour instead of all purpose flour. Also I reduced the sugar to 1/2 and just used 1/2 cup of dark chocolate chips since My family does not like the muffins too sweet. I used 1 banana and it came out delicious. Thank you Holly! Your recipes are great. I also have made biscuits followed your recipe. My kids told me they are better than Red Lobster! Nice work
These were easy and delicious! Only change I made was to add a cinnamon sugar sprinkle to the top before baking. The whole family loved them. Saved and will be making again.
I love this recipe! Easy to make and tastes so good.
I love this recipe!
I’ve made this recipe multiple times for my family, we absolutely adore it! I’m pretty new to baking, but this recipe was very simple and easy to understand :)
Sounds like you are off to a great start at baking Stella!
Hi, I had earlier baked Blueberry Banana Muffins, and they were excellent! Now I‘m trying to bake Chocolate Chip Banana Muffins. May I ask why baking powder is not required for Chocolate Chip Banana Muffin recipe? and can I use melted butter instead of oil? Many thanks for your advice.
It should work with melted butter but can change the texture slightly.
Hi Holly
I tried this recipe and you can be sure it won’t be the last time. So moist and yummy. Well done!!
My husband liked them very much and he is not a muffin lover usually. Thanks!
I’m so glad you both enjoyed them Wendy!
Perfect..all I had were dark chocolate chips, and they were delicious!
Just came out of the oven. Smell so good, not sure if I can wait to cool. I made 6 jumbo muffins and 1 mini loaf. If they taste as good as they smell I’ll be so happy.
Excellent! This recipe is a keeper for sure and one I’ll be making many times over.
I made a double batch on Sunday and they were all gone on Tuesday:). I’m Currently making a quadruple batch and we will see how long these last! Perfect recipe! Thank you!
I love your muffin recipe, it is delicious and so easy . It’s now a favourite now
These are some of the best muffins I’ve ever made! They are delicious and so moist. I used dark chocolate chips and peanut butter chips as that’s what I had. I’ll definitely make these again and again
DELISH!!