Banana Chocolate Chip Muffins

This post may contain affiliate links. Please read my disclosure policy.

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!

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!

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
4.98 from 196 votes
Review Recipe

Banana Chocolate Chip Muffins

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

Ingredients

  • 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

Follow Spend with Pennies on Pinterest

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.

Recipe Notes

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

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.)

Keyword banana chocolate chip muffins, best banana chocolate chip muffins, how to make banana chocolate chip muffins
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
About the author

Holly

pinterest facebook twitter instagram

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!

More Posts by Holly

Leave a Reply

Your email address will not be published.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

Recipe Rating




Comments

  1. I made these for an on the go breakfast for my son and his friends who’d spent the night and they loved them! So moist and delicious and I had all the ingredients on hand (I ran out of canola oil but added a little mild olive oil and some unsweetened applesauce to make up 1/2 cup). Will definitely make these again!5 stars

  2. Just tried these and turned out great. I followed the recepie and just skipped the sugar all together. Still turned out wonderful, thanks

    1. Yes they can, you can find the info in the post.

      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!

  3. They were amazing. I accidentally put teaspoon of baking powder, instead of baking soda. So I put 1/4 teaspoon of baking soda in there, also.
    I will definitely make these agsin5 stars

  4. Hello, thanks for the recipe. I added 2 tsp of cocoa and 3/4 cup of crushed walnuts for some extra chocolatey taste and crunch. It turned out very fluffy and yummy! Thanks again.5 stars

  5. So yummy! Instead of 1/4 cup of milk chocolate chips I used walnuts like someone else mentioned because that’s what I had on hand. Baked for 18 minutes and let sit in the pan for 5 minutes after I pulled them out of the oven. Turned out great! Resisted the urge to gobble them all up lol! Easy and delicious recipe!5 stars

  6. My mother told me to never give these to her again. I made her 3 with a dinner plate during the pandemic. She ate all three at once before the rest of the meal I made. She said they are one of the top three muffins she’s ever had. I brought in a 2 dozen last week to work. Just my second week on the job. They now ask when the next batch will be. Little do they know, it’s just my old bananas and only takes me 10 minutes to whip up before baking. This is one I am committing to memory already after just my 4th time baking. I like adding dark chocolate chips instead of semi-sweet, and the peanut butter is very subtle. Recipe is perfect as-is, however. I just usually add my personal preferences after my third go around.5 stars

  7. This recipe quickly became my family’s absolute favorite! I added a little cinnamon, subbed the oil for coconut oil, and stubbed 1/4 choc chips for walnuts. Yum yum and yum!!5 stars

  8. These muffins were amazing! Made them big sized so got 8. Shared with neighbors as there’s just the two of us and they oohed and aahed over them! Moist and delishes. I only had semisweet chips, and added a little more. I’m making more today to freeze for when we have family over the 4th of July.5 stars

  9. Thank you for this recipe – I have tried several recipes but these turned out the best, very moist muffins and the recipe is easy to follow. The muffins turned out even tastier the day after I baked them! I enjoy having them as a snack in the afternoon with a cup of coffee.5 stars

  10. BEST CHOC CHIP BANANA MUFFINS, PERIOD!!!!! I added 2 tablespoons of thick yoghurt for a little extra moisture. I’m saving this recipe for life!!!

  11. These muffins are fantastic!!! Just made these this morning for my son and I and we want to eat the whole pan!!5 stars

  12. I made the Banana Chocolate Chip Muffins and they were wonderful. Easy instructions and delicious. Shared them with family and they were a big hit. Will make again.
    Thank you.

    1. You’re welcome Deb, thank you for letting us know how much you love these muffins!

  13. Baked up well and while certainly not bad the amount of vegetable oil called for in the recipe (I used canola oil) left the muffins with a vegetable oil flavor to it. Not what I want to taste in my muffin. I will try again and cut the back on the 1/2 cup of vegetable oil called for in the recipe.3 stars

  14. This is my go to recipe now as well. I use a half a cup of oats and a full cup of flour. Makes a perfect 14 muffins every time. One time I made with sugar and another time I made with swerve sweetener and both were delicious!5 stars

  15. First time making chocolate chip banana muffins and these are AMAZING! I didn’t change anything. Thank you or sharing!5 stars

  16. This is my go to recipe now. The sugar seemed like a lot for my taste since it already had 3 bananas and chocolate chips so I used only 1/4 cup and they were plenty sweet. I might even cut it more next time. I also used whole wheat pastry flour instead of white and cut the chips a bit. I feel pretty good about serving these to my kids with these modifications. Thanks for a great recipe that is going into our permanent collection!5 stars

      1. I am really indebted to you. I’ve tried years and years of banana muffin and banana bread recipes and this is the only one I’ve truly liked. So delicious. Going to try adding some cocoa powder next time for double chocolate!

      2. What a lovely compliment Elaine! So happy to hear that you love these muffins so much!