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.

banana chocolate chip muffin cut open

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.

banana chocolate chip muffin wet ingredients in a mixing bowl

Ingredients & Variations

Similar to the ingredients found in a classic banana bread with the addition of chocolate chips!

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!

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!

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!

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!

banana chocolate chip muffin wet & dry ingredients in a mixing bowl

How to Make Banana Muffins

Mixing these treats up will take only a few minutes out of a busy day!

  1. Mix flour, baking soda, and salt in a bowl. Add both kinds of chocolate chips.
  2. Combine wet ingredients in a bowl. Slowly add dry to wet until just combined (do not overmix).
  3. 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

uncooked banana chocolate chip batter in a muffin tray

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

Did you enjoy these Banana Chocolate Chip Muffins? Be sure to leave a rating and a comment below!

Banana Chocolate Chip Muffin with a bite taken from it with muffins behind
4.99 from 1150 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Banana Chocolate Chip Muffins

These muffins are the perfect combination of bananas and chocolate chips for a great grab-and-go treat!
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 12 muffins
buy hollys book


  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 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


  • 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.


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
4.99 from 1150 votes

Nutrition Information

Serving: 1muffin | Calories: 263 | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 15mg | Sodium: 197mg | Potassium: 109mg | Fiber: 1g | Sugar: 19g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Dessert, Muffins
Cuisine American
Banana Chocolate Chip Muffins with a bite taken out with a title
Banana Chocolate Chip Muffins on a cutting board with a title
Banana Chocolate Chip Muffins on a cutting board and Banana Chocolate Chip Muffins in a muffin tin with a title
Banana Chocolate Chip Muffins in a muffin tin with writing


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I absolutely love this recipe. I make these once a week and use mini muffin pans. It’s the first thing my son requests. Thank you for sharing(:5 stars

  2. sub the flour for oat flour and they are the moistest things ever!!! I’ve made them the regular way too and they’re amazing!!!5 stars

  3. The best recipe ever. I have used it multiple times for different occassions serving hundreds of people. The muffin is so moist. Sometimes I substitute the oil with yogurt for healthier alternative.5 stars

  4. This is the first time I’ve had to throw out a batch of muffins ☹️. I followed the instructions exactly. Took them out after 20 minutes and they were still raw in the center but the outsides were getting brown. Cooked for 15 more minutes and the centers are still goopy and catering in the center and the liners are wet with grease. Not sure what went wrong but it sounds like others have had success.

  5. This is a must have recipe. Because there are only two of us, when I make these I freeze some for use later, they freeze perfectly. I always use mini chocolate chips. I sometimes substitute walnuts or blue berries for the chocolate chips.5 stars

  6. They were delicious!! I did use GF flour and added about 1/3 c milk , mine looked dry.
    They are so good , thank you! Trying with pb next!5 stars

  7. I only have 1 banana and really wanna make these today!!! I make these muffins all the time!!! dont wanna mess it up5 stars

    1. With only 1 banana, you could try making half of the recipe and see how it goes – if you click PRINT you can adjust the servings. To use half of an egg, beat the egg and measure out half (the other half can be used in another recipe or scrambled for breakfast).

    1. Hi Shelley, we don’t use milk for this recipe, but we do use milk chocolate chips and add them in Step 2.

  8. GREAT!
    I did change the recipe a bit.
    I used King Arthur Gluten Free measure for measure flour
    I substituted chopped walnuts for the milk chocolate chips.
    and I used butter.

    I get your recipe email every morning and look forward to seeing what’s there.5 stars

      1. Hi Amber, readers who have swapped butter for oil have used the same amount. I hope that helps!