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.
so perfect!!!!
Best recipe ever for banana chocolate chip muffins!! I substitute a quarter dark chocolate chips for the milk chocolate chips. We have made a lot of banana bread over the years and this is the best recipe I have ever found! So easy and so delicious!
The best banana muffin recipe ever! So moist… this will be my go-to recipe from now on and everyone that has tried it, loves it!
I love this simple recipe! I always substitute apple sauce for the oil and it’s awesome every time. I also split the flour with half whole wheat and omit the sugar all together (since the apple sauce, bananas, and chocolate are sweet enough).
Delicious!!!!! Whole family devoured them. Definitely need to double or triple next time.
I made these muffins and intended to share them with coworkers. After tasting one I thought I should keep them for myself. THEY ARE DELICIOUS!! I did share them and am asked every day to make them again! Really easy to make, moist and scrumptious!
Oh, dear! But I am glad they were such a hit, Patricia!
Could you substitute Greek yogurt for the oil ?
Hi Joanne, we have never tried that substitution but it should work. We would love to hear how it turns out for you!
These are some of the best banana muffins I’ve ever made! My muffins were moist and soft on the inside and the outside had a soft crunch to it. I will definitely be making these again but the only thing I’d change is the amount of sugar. Bananas are pretty sweet already so next time I will add half a cup of sugar.
Easy and quick to make. Super moist, soft and fluffy. My go to recipe from now on.
so moist and flavorful!
Anyone use brown sugar instead of regular sugar? I’m out of sugar and tempting to try it with brown sugar.
Same question. Can we use brown sugar instead of white? Or it may become to dense? Please answer
I haven’t tried it so I can’t say for sure.
Heavens,
I just made these this evening and used brown sugar- I thought they tasted better than with regular sugar!
So moist and flavorful!
Best banana muffin recipe yet. Cooked them a little longer, just over 20 minutes. Nice crunchy crust, and middle was cooked well and dense. I dislike when banana bread is too moist in the middle, which is why I kept them in a tad longer, and I prefer a crunchy muffin top. They turned out fantastic! Taste is perfect, and the little one gave it a thumbs up and a 10 out of 10. I also only used two bananas, and mini semi sweet chocolate chips.
Quick and easy recipe! I used 1/2 cup sugar and semi sweet chocolate chunks. I baked them for 18 minutes, and they were crunchy on the top, moist in the middle. I will definitely makes these again.
So delicious! I didn’t have 1 whole cup of bananas so I subbed in about 1/3 with figs and it turned out really tasty! Only thing was when I was mixing everything together, the batter was very very thick so I added a little milk. Any reason why? My banana and figs were mashed from frozen so there was already a bit more liquid.
Oh my, Emily! The addition of figs sounds amazing. It could be a bit too much flour, you can check out our flour measuring guide here. Otherwise, I am not sure what happened. We haven’t had this batter come out too thick.
I tried again with room temperature muffin and it turned out great! I wish I could attach a photo. Thanks!
We would love to see your photo, Emil! If you are on Instagram, be sure to tag us @spendpennies.
These are delicious.
I added some chopped chocolate to the mixture. The recipe was easy and straight forward.
I only had 2 bananas so I decided to do 2/3 of the recipe. Most of it was easy to calculate, but I had to eyeball the baking soda and salt. The recipe says it makes 12 muffins so I expected to have 8 because of the conversions but I ended up with 12 full muffins. They rose nicely and taste great. Surprisingly they were extremely soft and light in the middle. I baked for 18 minutes but the outsides formed a crust that was a bit overdone looking so I wasn’t expecting them to be so good. I also used mini chocolate chips. I would definitely make them again.
Added 2 tablespoons of peanut butter that I microwaved for 30 seconds to the wet ingredients and added a streusal topping of flour/butter/light brown sugar and they were awesome! I followed tips of how to measure the flour and not over mixing and folding in dry ingredients. So moist and flavorable. Thx!
Sounds delicious to me too Dawn! Thank you for sharing.
Great recipe. Moist, with a little crunch on top. I’m eating one as I type this. While I didn’t personally find the muffins too sweet with the 3/4C sugar, I did substitute about half of the sugar with swerve. Maybe that made a difference? I would say that the chocolate chips were a “bit” too much for me….but I can tell you my boys were delighted!! (They each had two, and could barely wait for them to cool) I might consider scaling back to about 1/2 cup maybe. Otherwise, was a delicious breakfast treat with my coffee and I will keep this recipe at the top of my favorite banana muffins.
Excellent recipe!!! I used mini chocolate chips instead. I brought them to work and they were gone very quickly . I’ ve made this recipe several times and it never fails!
Love this recipe! It came out so delicious. Be sure to follow the tip about folding in the dry ingredients little by little and don’t over mix. These are the most fluffy and moist muffins!
Love this recipe! It came out so delicious. Be sure to follow the tip about folding in the dry ingredients little by little and don’t over mix. These are the most fluffy and moist muffins!
Best recipe for banana muffins that I tried! I’ve made them exactly as directed and they were great! Then I started tweaking and they’re my kids’ favourite! I did 50/50 oil/butter, added one more egg yolk. Substituted toffee chips for the milk chocolate chips. Amazing!
Just finished them according to the recipe and they are delicious, but wish I had added pecans! That would have put them over the top. Mine were done in exactly 18 minutes. Thanks for the recipe.