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 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(:
Moist and delish! Crowd pleaser:)
So much better than just making banana bread
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!!!
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.
I used brown sugar, everything else was the same. Kids loved them!
Delicious! I used 1/3 whole wheat flour and they turned out great.
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.
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.
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!
Easy and Delish!!
Great Stuff
I only have 1 banana and really wanna make these today!!! I make these muffins all the time!!! dont wanna mess it up
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).
Hello,
Can you plz clarify the addition of milk
it’s in the ingredients list. Thank you
Hi Shelley, we don’t use milk for this recipe, but we do use milk chocolate chips and add them in Step 2.
excellent and easy recipe. they don’t last long! very yummy.
These are the best banana muffins we have ever had! They are on the top of the list!
Just made these! Will forever make these! HUGE hit at brunch this morning!!!
It’s a perfect banana chocolate chip recipe!
So easy and so delicious
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.
Hi Janice, was the butter amount 1:1 compared to the oil amount?
Hi Amber, readers who have swapped butter for oil have used the same amount. I hope that helps!