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.
by far the best and easiest banana chocolate muffins. my boyfriend requests these every single week. they are absolutely perfect. no notes. thank you for the recipe!
I make this recipe allllll the time for my kids, it always turns out amazing, thanks!
This is a great recipe, however it only generates 8 muffins for me and I have made it twice with the same results.
These were so moist! I doubled the recipe (due to how many bananas I had ready to use) and they were fantastic.
First time making these muffins. Added walnuts and chocolate chips. I plan on freezing some of them. They were excellent and easy recipe to follow. Thank you!
Amazing as is! Wow. My favourite banana chocolate chip muffin from now on!
Would this work substituting 1/2 cup protein powder for flour?
I’ve only tried this as written so I can’t say for sure. Let us know how it works out for you!
Best banana muffins ever! I used grape seed oil and they came out perfect. A family favorite!!
Thanks, Holly!
Easy and delicious! Have made this many times, we use mini choc chips semi sweet. So good!
Best ever. Can’t make them often enough to keep up with demand!!
These are SO yummy. Definitely adding them to my regular baking rotation!
I should have listened to the previous reviewer because the vegetable oil leaves a bad aftertaste. The entire batch is getting thrown away
Oh no, I am sorry to hear that, Caitlin.
i should have trusted my gut and swapped the vegetable oil for butter. The vegetable oil gives it a bad aftertaste. Definitely add walnuts, cinnamon and more chocolate chips. I ended up baking my Jumbo Muffins for 25 minutes and turning the temp down to 350 and they probably could have baked a few more minutes.
I am sorry it wasn’t quite what you expected, Stephanie. I am glad you were able to alter them to suit your flavor preferences! Thanks for sharing those adjustments ❤️
how do I store them best?
Hi Nees, as mentioned in the post “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.” You can also freeze them if you want them to last longer.
Amazing
I’ve made these delicious muffins multiple times now. They are a part of our regular breakfast rotation. I love that it uses simple ingredients. Comes together super quickly. When I don’t have milk chocolate chips on hand, I just use all semi-sweet. My picky kids love these for breakfast, snack, dessert… These only last two days in our house. We gobble them up. Winner of a recipe! Thanks so much!
This recipe is SO good. I have made it many many times and we get rave reviews from anyone that tries them. I will keep coming back to this again and again!
Fast, easy and delicious! I added an extra banana. Only reason I didn’t give five stars is because they didn’t really rise much and they are very dense.
so you modified the recipe by adding more of the wettest and densest ingredient and then took a star off because they were dense and didn’t rise. gotcha.
Delicious and so easy! Kids gobbled them up! I didn’t have an egg- need to go grocery shopping- so subbed with another 1/4 of banana and it worked! Definitely a winner :)
Soo good! Even my granddaughter who doesn’t care for bananas loves them. I’m not a good baker, liked how this recipe was so easy & an actual success for me.