Banana Chocolate Chip Muffins

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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!

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!

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!

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!

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 193 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!


  • 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

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  • 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


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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!

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Recipe Rating


  1. I was in the middle of making them and figured out i only had a cup of flour so I ground up some oats and made oat flour which worked just as well or even better than the regular recipe

    I just made them because I had a ton of overripe bananas and some white chocolate chips. This recipe is amazing! The muffins are SO moist and light! and are not too sweet. I used 3/4 brown sugar instead and nonstick cooking spray on the pan because I didn’t have baking cups but the muffins still turned out great and popped right out of the pan with crispy corners. DEFINITELY using this recipe again!5 stars

  3. These were amazing! I used Holly’s suggestion and added 2 TBSP of peanut butter and exchanged 1/3 of the flour to Oat flour. They were not super sweet, light and delicious!!5 stars

    1. Hi Meg, we have only made this recipe as listed so I am not sure how it would turn out with an egg substitute. Another reader had good results with skipping the egg, but again I haven’t tried that myself. You will have to let us know how it turns out.

  4. These were delicious!! Followed the recipe and turned out great. I had to bake mine a little longer but no biggie. I shared them at work and they were a hit! This will definitely be my go to recipe for these amazing treats! Thank you!!5 stars

  5. These are DELICIOUS! I used 3/4 cup of brown sugar and added a splash of milk and they came out so moist and yummy! Great recipe!5 stars

  6. These are my absolute favorite banana choco chip muffins to make. I make them almost every week and theyre always a hit! They are easy to make and have simple ingredients.5 stars

  7. This was soo good and so easy! I actually added a whole bag of chocolate chips which could have been too much for some people but for me you can never have too much chocolate 5 stars

  8. Delish and so easy to whip up! Never thought of these treats as a dessert. Had warm muffins from the oven with vanilla ice cream tonight with my bestie & we both loved it!5 stars

  9. Wow! These came out amazing! As I was making it, I wasn’t so sure. Just felt, not right as things were progressing. But WOW! They came out delicious! I ran out of muffin liners so I had to make half full size and half mini. And I only had semisweet chips so I just used 3/4c of that. Thank you!5 stars

  10. I am on my 10th batch using this recipe. I always add the peanut butter. Lately, I’ve been adding 3T of Hershey’s Hot Fudge (Not heated) to each batch. Sometimes I will mix in espresso chocolate chips and dark chocolate chips. I always sprinkle a few on top of the batter once they are poured into the muffin tin. They are a hit with work and the neighbors.5 stars

  11. Lovely and simple recipe. With the chocolate chips and bananas, the sugar is completely unnecessary. I simply removed that ingredient and they are plenty sweet.4 stars

  12. Thank you for this delicious recipe! We are a house divided – food issue-wise – and I was able to make a regular batch for my husband and son then different batch for my daughter and I (subbed in unsweetened applesauce, coconut sugar and a gf flour mix) – both turned out perfect!
    I was given a box of old bananas so quadrupled the recipe and took them into work. I started to laugh about all the compliments I was getting!!
    Thanks for developing such a great versatile and tasty recipe! My daughter and I JUST made another batch to freeze for camping later this month:)5 stars