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 love the serving multiplier tool, other than that, these were dry. At 375° for 15 minutes these will BURN. I had to turn down the temp to 350° and halve the time. I don’t think there was enough banana. Maybe it’s using the oil, but they’re dry. Will definitely go back to my original recipe with butter. This was a waste of time and ingredients.
So sorry to hear that, Kylene. This recipe is usually a hit with readers. Thank you for trying this recipe!
You should definately check your oven. The recipe is definitely good and there is no way it will burn in 15 minutes. Is your oven in Celsius?
I’ve made these over a dozen times. You must’ve done something wrong cause this recipe is always a winner lol
Loved those muffins…sooo good and easy to make.
It’s a keeper for the family :)
Thank you
I’m so confused why these didn’t turn out. Couldn’t find my usual recipe and this seemed fine. I measured and double checked everything properly because of a previous comment and had the same issue of over baking. I didn’t overmix and was very careful. Had to pull these out early so they wouldn’t burn because the outside was so dark. The texture is a little odd and it feels like the recipe calls for too much flour. I like the minimal ingredients but wouldn’t make these again unfortunately.
Sorry to hear this recipe didn’t work for you, Jasmine!
I said the same!! At 375° for 15 minutes WTF they would burn!! They were really dry, got dark on the outside but raw on the inside. You’re right about too much flour I didn’t think of that!!
Made banana chocolate chip muffins with Power Flour and walnuts. Muffins tasted great, good texture, moist.
Hands down best recipe!! Have made these so many times and the first time I can’t lie I ate several of them in the same day! Go to recipe for banana muffins
I made this the other night with my granddaughter who is GF. So we made this with GF Bill Mills Flour 1 o 1 Baking; and with coconut oil instead of vegetable oil. It turned out fabulous and her classmates loved it the next day. A winner of a recipe. Thank you.
Accidentally put in a teaspoon of baking powder. They turned out great. A bit on the sweeter side, but still delicious. Will definitely make again.
Delicious! I’ve made them as the recipe states and also added vanilla protein powder when I was low on flour and they turned out great both ways!
These are delicious! However, both times I have made them so far they ended up burning badly, even after the second time I watched them carefully. The outsides burned within 10 minutes, and I made them in 2 sizes (6 jumbo and 3 regular when I had extra dough that wouldn’t fit the jumbo pan) and both sizes burned. So be sure and adjust the baking temperature since 375 is an unusually high temp to bake muffins. I’m really not sure why that is the suggested temperature. So I suggest either 325 or 350 and to start at the lower suggested baking time (which I did and they still burned). But the recipe is still wonderful and very quick and easy. So I will continue to make them!
An absolute family favourite! I can’t seem to make enough of these delicious muffins!
Dead simple and tastes fantastic, I tend to use closer to a half cup of chocolate chips than a quarter because I know what I am. Other than that, simply make as written and you really can’t miss. One of the best possible uses when bananas start gettin’ weird.
More chocolate is never a bad thing! :)
Delicious! I added some cinnamon for a bigger banana bread vibe but these worked so well and came out nice and brown and moist!
My muffins are not browned at all on top and I’m not about to overcook them, what is the problem?
Hi Jennifer, there are a few factors that could cause this. It could be the oven temperature, which rack you placed it on in the oven, or the type of muffin tray you are using. But even without browning on top they will be delicious!
I don’t know why this recipe has such high reviews. The pictures of the muffins were quite brown but I thought maybe they were just bad photos. No, I followed it and mine came out even darker brown, lumpy, and just not good. What a waste of ingredients and time.
I am sorry to hear that, Emma! I am not sure what happened. This recipe is always such a hit with readers and in my own house as well.
I’ve made this recipe about a dozen times. It’s sooooo good! My family fights over them and they go fast! lol
Yummy! Came out so good!
Lovely recipe! Wouldn’t change a thing! This was so super quick and easy. Definitely be sure to use paper inserts in your muffin tins. I couldn’t find mine and figured I didn’t need them since my pans are nonstick but the muffins were difficult to remove and a few end up with pieces missing…oops! Not the fault of the recipe since I had been warned. But I believe if I had sprayed and dusted my nonstick muffins pans with flour they would have been fine. Either way the taste is oh-so-yummy! Moving this from my Recipes To Try Soon Pinterest Board to Recipes I’ve Tried And Love board!!
THE best!!! I actually cut out adding any sugar and they are delishly sweet via the bananas & chocolate chips …. I also add walnuts for that wonderful crunch! My husband & family request these often!
East and delicious, thanks for sharing this recipe.
Delicius , thank you for sharing
I’ve tried a lot of different recipes but this one definitely came out on top. Easy, delicious and moist. Thank you!