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.
Absolutely perfect! Soft crumb but a dense and filling muffin with lots of chocolate chips. I make this recipe every time I have over-ripe bananas and now I buy extra bananas to make sure I have some for muffins.
I completely forgot to add the sugar and they were still delicious!! The sweetness from the bananas was enough. I also omitted the salt. Fluffy and delicious.
These are so easy and quick to make! I love these so much!
These were amazing! All I had in the house were semi-sweet mini chocolate chips so that what I used. They are moist and delicious. I will definitely make again.
I love your recipes!
These are so good and so easy! I had bought some quick Irish oats after meaning to to get the regular kind, so one whim I replaced 1/2 a cup of the flour in this recipe with the oats. The muffins have a nice texture and baked up perfectly.
Thank you for sharing your banana chocolate chip muffin recipe.
Rewriting your recipe into my book, I noticed I used baking powder instead of baking soda
by accident …oops.
Thankful muffins were just as delicious.
You’re welcome, glad you love the muffins!
Was it still good with baking powder? I was thinking about making them but realized i didnt have baking soda.
I made these today with baking powder instead of baking soda on accident. They were still good but a little dense
I made these muffins. They r yummy! I did use semi-sweet chocolate chips instead of milk chocolate chips.
We always have really ripe bananas sitting around so I looked for a recipe to use those smelly, mushy bananas. This is the perfect one.
You won’t be disappointed.
These r by far the BEST banana choc chip muffins I have ever made. I used the suggestion of subbing 1/3 flour for oats. They turned out golden brown and delicious. I will only use this recipe from now on.
Very delicious, while also being quick and easy to make! My roomates love them!
I have been making this exact recipe for years but the version I had called for 1/3 c melted butter and 1/4 c less sugar. I made Holly’s version and wow it was oodles better! They rose way higher than my old stand by and were light and delicious. Updating my recipe cards as we speak!
Delicious
I did however add 5ml baking powder as well… I compared my other recipes ..
Thank you
Yummy… . I added the 2 tablespoons of peanut butter and substituted 1/3 cup of quick oats as recommended.. Moist & delicious…
I will definitely make these again..
Loved the recipe! I used butter and added a 1/4 cup of chopped walnuts. Yum!
Hello Holly,
Love love love these muffins! I’ve making these muffins for the last three weeks. Easy to put together and absolutely delicious!
Thank you.
Yol
You’re very welcome Yol! So glad you love them!
Excellent recipe although I did omitted the egg and reduced the sugar
Great recipe! And I like how putting the various ingredients together were grouped. It seemed more simple than normal. I made two modifications: 1) Substituted vegetable oil with unsweetened apple sauce; 2) Used one full cup semi-sweet chocolate chips.
These muffins were moist and delicious. I have Celiac Disease, so I used Namaste ( cup for cup) all-purpose flour, canola oil, and added 1/4 cup chopped walnuts plus 1/4 cup smooth peanut butter. I love chopped walnuts with banana breads or muffins! I only had two ripened bananas left, and it worked out fine. I also used chocolate chips & chocolate chunks that come mixed in the package. I think that I will use half of the salt next time, as I don’t think that the amount in the recipe is required. I don’t like tasting the salt in them, but I loved how moist they were and will be making these again soon!
Extra yummy, I also added baking powder and used brown sugar. I made the mini muffins and they came out perfect! Great recipe!
Super easy and delicious. Only used 1/2 cup of sugar, and only semisweet chocolate chips. Will make again