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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!
Banana Chocolate Chip Muffins
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’ve made this recipe a few times! I substitute butter for oil and leave out the egg! They turn soooo fluffy!!
These muffins were a hit! I like to use mini semi-sweet chips in combo with regular sized milk chocolate chips. Thank you!
the oil gave them an interesting smell and aftertaste, but i tried again substituting with butter and they were genuinely the best thing i’ve ever made!!
So happy you enjoyed them, Riley!
Second time making this into a Bundt cake and it’s even more amazing! I always swap butter for oil since I usually don’t have anything but olive oil on hand. That’s my one change, I just melt the butter. I’ve made this recipe so many times and look forward to ripened bananas!
Cooked the Bundt for 25-30 mins at 350°
Thanks for the tips, Sherry!
These are SO good! Very glad I found this recipe. Love making use of bananas that are overly ripe instead of throwing them away! I used all milk chocolate chips and added some to the top before baking so they were “pretty”. My muffin pan only made 6 huge muffins- I did have to add an extra 2 minutes to get the toothpick to come out clean tho…
These were all eaten within a day (brought half to work) and I still get compliments on them!
Yummy! Easy and a win with the whole fam
Delicious. Used vegan chocolate to make them dairy free.
This is my to go recipe for Banana chocolate chip muffin. My kids love it and I bake a batch almost every week.
I feel the recipe is not acidic enough for the amount of baking soda. When followed through, it comes out with a weird taste of baking soda. I always add a tablespoon of lime juice to balance and it turns out perfect.
Hi,
Ive tried this recipe twice. Once with baking powder (didnt have baking soda) and then With baking soda (1tsp). Both times they turned out funky. Like too much baking powder/baking soda taste. I dont know why. I try so hard to follow the recipe exactly. Any idea why? I want to love the muffins as much as the 800+ commenters do.
Best,
I’m sorry you’re having this problem, Lucy! You could try adding less baking soda (maybe 3/4 teaspoon instead) but I’m not sure if that will affect the rise. The muffins might end up a little more dense but it’s a small tweak so the end result shouldn’t change too much. I would love to hear how they turn out if you try them again!
I have the same issue when trying the original recipe. I Add a tbsp of lime or lemon juice to balance the acidity. They turn out perfect every time.
I used 1/2 cup Nestles chocolate morsels and 1/2 cup dark chocolate morsels.
baked for 28 minutes .hese muffins will be my go to chocolate chip muffin recipe. Light fluffy and oh so gooey gooey. Thanks!
So glad you love them as much as we do, Willa!
These were the best banana chocolate chip muffins! I brought them to work and everyone loved them.
Best, muffins ever!! My grandchildren. Love these muffins! Easy and come out perfect every time! Sometimes, I will add a little bit more chocolate chips in
Moist and flavorful muffins. I added cinnamon and walnuts and 1/2 cup mini chocolate chips. Delicious! Will definitely make again!
Simple and so delicious!
Second time in 2 weeks I have made these muffins. Now I gave to wait till more bananas ripen. I love this recipe. So easy too.
Thank You
Perfect every time! I use top rack in oven.
This is a very delicious and super easy recipe. You can never go wrong in making this. I used extra virgin olive oil instead of the vegetable oil. So yummy and light. I’ve made this over and over again. Thank you for sharing your recipe! Merry Chrismas!
I didn’t see the amount of oil used or the number of eggs I was supposed to use. Did I miss something?
These ingredients are listed in the recipe card, 1 large egg and 1/2 cup of vegetable oil.
These are amazing. This has become my go-to recipe. A dozen may last us about 18 hours.
I agree! These definitely go quickly in my house too!