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.
I always have a heaping amount of over ripe bananas in my freezer. I let them thaw for the day. Then I get going with making the recipe. I use semi sweet chips and half white and half brown sugar cause I like the flavour of the brown. I always double this recipe as they never last more than 1-2 days. And I like to share them with others. Everyone LOVES them. Thank you.
I’ve also. In the past made a streusel topping for them which is also loved by all. This has been my go to recipe for years now. Everything ‘spendwithpennies’ is always so good. I search a recipe on google and look for your website and use it. Never a flop and always loved by those eating it.
I did the mini muffins and they turned out perfect. These are gonna be a staple at my house. I’m gonna throw some coconut flakes in my next batch! Thanks for sharing!
I am so glad you enjoyed this recipe Carrie!
Delicious ! Best banana muffins I have made!
Only had 2bananas but was still very good ,I used 1/2 cup granulated sugar and1/4 cup moscavado!
Definitely a keeper.
Thanks
Fantastic recipe! Never fails and super delicious! With my most recent batch, I added 1 tablespoon of ground flax seed to the dry ingredients, 1/4 cup wheat bran to the wet ingredients to sneak in some extra fiber, and replaced 1/4 cup of the granulated sugar with brown sugar. Amazing results, can’t taste the extra fiber, and the brown sugar gives them a more caramel flavour. Thank you for this recipe!!
I make these muffins on a weekly basis, it is a great recipe
So easy to make, both my little kids can make this recipe with just a little help. And SO tasty!
The best muffin I have ever had. I’ve made 24 muffins in two days, a huge hit in our house!
I make these banana chocolate chip muffin (with only milk, chocolate chips ) over and over again, 100% of the, on a whim ! with overwrite bananas turns out perfect every single time!
This is my go to recipe when I have old bananas. We love it!
Super moist and delicious! My whole family loves them.
So good! Thanks for sharing!
This recipe got lots of good feedback from my family. I reduced the sugar from 3/4 cup to 2/3 cup, which is the right amount for our tastes. I also only put in dark chocolate chips, because milk chocolate is gross. :) I only bake with wholemeal flour, and finally found a nice light one which worked perfectly (Elephant Atta Chakki Gold 100% whole wheat atta). I only found this recipe a week ago and am already making my third batch. Thank you!
Happy to hear that you love it so much Ysette!
I’m sure I’ve probably already commented but these muffins are so good that they deserve another five-star review. I always add two hefty tablespoons of peanut butter to them when I make them. Not only do they taste great but they make your kitchen smell absolutely divine. These muffins don’t last long when I bring them in for my coworkers and my family loves them too. This is my go-to recipe for peanut butter banana chocolate chip muffins. (I also had a little banana extract to them just to give them a little more banana flavor. I’ve added dark chocolate chips before too: PERFECTION!) 🙌🏻
I love this Cody! Thank you!
Great…. I did half butter and half oil… perfection. And also half brown and white sugar…. Delicious and EASY!!