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.
I have made this recipe hundreds of times! These muffins just come out delicious and moist every time. I tried a different recipe for banana muffins last month and my kids got mad. Back to the best recipe out there!
Absolutely delicious! I had another banana muffin recipe that I never wanted to make because they were so involved and I had to drag out my stand mixer. I searched for an “easy” one, this one came up, and it’s even better tasting than the hard recipe! I followed it exactly. Thank you!
amazing recipe! i’ve made it three times and the third time was the best! I use dark chocolate morsels instead of semi sweet/ milk chocolate chips, and I use a cold egg and I believe the muffins came out even fluffier. Also, when the bananas are just slightly brown- just little brown lines I think that is when the recipe turns out the best. Even if you don’t make these changes the recipe is awesome.
These were so good! I was low on white sugar so I replaced a 1/4 cup with brown sugar and I sprinkled some chopped walnuts on top and they were incredible. they were so fluffy and moist . I will definitely be making these again!
Literally the best muffins!! I constantly make these. They always turn out so fluffy and moist and delicious. I do use olive oil instead of vegetable oil, and I only put in the semi-sweet chocolate chips. That is enough sweetness for my family. They always ask me to make these muffins!
Do these freeze well?
Definitely, Meghan! I love having frozen banana muffins in my freezer for the kids! Such a quick and easy snack on weeks I don’t bake a fresh batch!
Hi, can I sub the vegetable oil for coconut oil?
I haven’t tried it so I can’t say for sure, but that should be just fine Alice. If you try it I would love to hear how it turns out!
My daughter made these for Mother’s Day and they were out of this world!
I’m always buying bananas in the hopes said bananas will get eaten…do they get eaten?? nope….this is my go to. the bananas may sit for 2 weeks, but I this form, I’m lucky if they last a day. my picky picky kids go “bananas” for these….hahaha…total dad joke…anyway, I always double the bananas cause who has 3 ripe “medium” bananas?? the bunch is always either green or brown….I just cut down the sugar to a half cup cause them overripe bananas are sweet AF. Great recipe!!!!!!
I am so happy to hear this recipe is always a hit!
maybe your kids let the bananas get over ripe so you will make these
Just made this and oh my goodness are they good!! I didn’t have milk chocolate chips so it was all semi-sweet, but still delicious! Moist, fluffy, and truly just amazing, definitely will make again!
Very moist and delicious!! The mini muffins are just perfect for little Grand-hands!
Absolutely delicious!!!
These muffins are absolutely delicious. I’ve made them several times, most recently, for a ladies’ coffee get together and everyone enjoyed them. I do have a question. Whenever I bake them, they get a deep brown on the top; they’re still delicious but I wish they weren’t so dark looking. Should I reduce the temperature of my oven? They’re definitely not overcooked.
Are you using a dark muffin tin? Using a lighter muffin tin can help reduce the color.
No, I am not using a dark pan.
Delicious! Plenty of taste (even with no butter), directions were perfect. My muffins were golden brown and fully cooked right at 18 minutes. I did substitute regular flour with King Arthur’s Gluten Free flour (I have celiac) and these were still fabulous! :-)
Yummy muffins…going to make again. substituted butter for oil…
and loved using the mini chips.
Amazing!! Despite insisting they didn’t want banana in their muffins, the kids devoured these! I made a batch of “non-banana” muffins from a different site and these were far and away the winner. Great recipe!
I made these last night and I added 2 Tbsn of peanut butter. They disappeared in no time! They were delicious and super moist. My son told me to save the recipe…….Thank You!
Excellent recipe and very easy. I love when I don’t have to pull out the Kitchenaid. 14 year old grandson ate 5 in one sitting! Making these again today. I use many of you recipes Holly. Thank you!
Excellent
The best banana choc chip muffins ever. I did use 1/2 white sugar 1/2 brown sugar. They were so good.