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.
Delicious! Made as written, but reduced sugar to 1/3 cup and it was plenty sweet for my whole family with the sugar from the banana and chocolate chips. I can’t imagine how overly sweet this would be with the 3/4 c. sugar as written (which results in 19g sugar per muffin, no better than a snickers bar.) I definitely have a sweet tooth, but I’m always on a mission to reduce sugar in recipes to the bear minimum my kids will accept, so next time I think I’ll try 1/4 c and see what happens.
So happy you enjoyed it. We would love to hear how it turns out next time with reduced sugar.
These are SO quick and easy and GOOD!
All I changed was (as mentioned above the recipe card) swapping out 1/3 of the flour for quick oats, which worked beautifully.
Also, despite being a chocolate lover, for some weird reason I don’t like too many chocolate chips in my baked goods… lol. That said, I only used a scant 1/2 cup in this recipe and I will probably further reduce it to 1/3 C next time. Just my preference!
Note: I feel like pecans would be an excellent addition to this recipe. :)
Glad you enjoyed these muffins. I do think pecans would be an amazing addition to this recipe too, Pris!
I’ve made them too many times they are the best . What can I replace banana with ? I want to make it without this time. Buttermilk? If yes then what quantity? Please reply!! Thank you
While I haven’t tried these without banana, you could try them with canned pumpkin or another fruit puree in place. Let us know how they turn out for you Lara!
Hello!
Do you have a gluten free version of this? I love this recipe but I’m trying to eat less gluten!
Hi Leila, We don’t have a gluten-free version of this recipe but I have made this recipe by substituting the regular flour for gluten-free all-purpose flour and they have turned out great. I hope you enjoy them too!
I just made these after wanting to use up a few ripening bananas, and they’re maybe the best banana muffins I’ve ever had! Great banana flavour, moist, easy to make. I used dark chocolate chunks for the chocolate and it complemented them perfectly. Everything else I followed to a T. Thank you for this recipe! I’ll be making it again for sure.
Oooo, that sounds so yummy, Steph! Dark chocolate would be a perfect balance to the sweetness of the bananas!
Turned out perfectly! I did 1/2 cup sugar cause I like mine a little less sweet.
That sounds perfect, thanks for sharing, Caitlin!
Just made these for the first time with my toddler “helping” — and realized we forgot the egg after we put them in the oven. Well they’re still delicious! Our measurements are never exact (thanks to the 2-year-old) but I think our batter was a little on the wet side, which may have helped balance out the lack of egg. Thanks for a fun activity with tasty results!
That is so fun, Rachel! I love baking with my toddler too. It keeps baking interesting that’s for sure But I am so glad these still turned out delicious.
Made these twice in the past week because they’re so delicious that they get eaten too fast to last for longer than 2-3 days! This is the recipe I’ll go to from now on for banana cc muffins – thank you so much :)
Modifications:
– 1/2 c. unsweetened applesauce (to replace all oil)
– 1/2 c. chopped pecans
– 3/4 c. semi-sweet chocolate chips (do not have milk chocolate chips)
– 1/4 c. sugar
– 1/4 tsp. cinnamon
– 2 tbsp. cocoa powder
– 1 c. flour + 1/2 c. oat flour
Thanks for sharing your modifications, Lydia! Glad you are enjoying them. They are always a hit in my house too! Often disappearing before they are even cool from the oven
Love this recipe so much! I’ve been baking muffins for all my friends – and my picky son loves them too! We measure the chocolate chips with our heart though (probably about a cup haha)
I’ve made these several times and love them! They’re SO easy and delicious! Thanks so much!
The best banana muffins ever!
I have made this several times now and it’s my kids’ favorite. Thank you so much!
Great flavor. A little crunch on top. Moist in the middle. Great recipe!
These came out so good. Really moist. Two changes I made: I used King Arthur’s gluten free flour. I also used two bananas and one single serve apple sauce since I didn’t have a third banana. Being that we are not banana fanatics it was nice to have a toned down banana flavor. I had to let the bake a few minutes longer but they came out perfect. Hubs said they were the best he’s ever had. Boom.
Thank you for sharing the gluten-free flour substitute worked for you! So glad you and your husband loved it TD!
Super fluffy and moist. The perfect recipe
Simple, easy, delicious. Used all semi-sweet chips. Perfect snow day treat. Make these ASAP!
Really yummy!
Absolutely perfect! Not too sweet and a wonderful consistency. I’ve been on the hunt for a new recipe and I found it!
Loved how easy this recipe was. I did add 1/4 milk and swapped the oil for butter and added 1 teaspoon shredded coconut. Everything else was perfect .
These are delicious! I only had mini semi-sweet chocolate chips but it says these would work so that’s what I used. This is definitely going to be my recipe from now on. I don’t think I have to worry about how long they will stay fresh.