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 have made these a few times. This the only recipe I will use. Amazing.
Awesome, I used – cup of flour and half a cup of oats, no sugar added just bananas and dark chocolate chips and frozen blueberries and mixed nuts and a sprinkle of coconut sugar on top Yum
Awesome!!
Amazing muffins that were tasty and very light. I substituted frozen blackberries for the milk chocolate chips.
Superb!!
Add the peanut butter, it’s worth it. And a few crushed pecans on top..
I thought I had a favorite banana muffin until I ate this one. Lol. Another great recipe from spend with Pennie’s!! I wish you had an app!
One of the best muffins I have made in a while! I lessened the amount of sugar slightly but these came out incredible-the perfect muffin texture. Going to make for our guests at Thanksgiving! :)
The was an old good and wine magazine recipe that was the most delicious banana choco chip recipe ever. This recipe, with melted butter subbed in instead of oil is the closest I’ve come to finding that recipe. I also sub in only semi sweet mini choco chips instead of regular sized, as it gives a more balanced bit of chocolate flavor and doesn’t overpower the bananas. Thank you.
I don’t bake often anymore and wish I did. Today I had the opportunity to whip of something with over-ripe bananas. As I was looking for something easy to make, I found this recipe. Oh my gosh, they turned out so good! Mine turned out fluffy and tender after baking them for 19 minutes at 375 degrees in a fairly new gas oven. I used only semi-sweet chocolate chips as that’s what I had in hand. I also added 2 tablespoons of peanut butter as mentioned in the commentary before the recipe just because I like Peanut Butter & Banana sandwiches and wanted to try something a little different. I added this to the wet ingredients as an afterthought and blended as best I could. This is a keeper recipe! Thank you!
Followed directions completely. Baked for 20 minutes at 375 and they came out burnt. Second batch decreased time to 15 and still dark. Lower temp to 350 baked for 18 minutes still darker than I like. May have to get new stove after 28 years, but it has been a good one. This recipe is the only one that has ever burnt.
This was s good and easy! 10/10.
Quite good. Simple and quick. One recipe yields six “jumbo” muffins, half cup of batter for each muffin.
Didn’t change or substitute any ingredients. For if I did, this wouldn’t be a review of THIS recipe.
The banana chocolate chip muffins are AMAZING!! I made a couple substitutions. Half the flour I subbed with rolled oats. For sugar, I subbed real maple syrup but cut that amount in half. Also, I added about 1 tsp. of cinnamon.
Muffins are so sweet and moist!!!
I followed this exactly and they came out doughy and tasted really odd.
Muffins are supposed to be fluffy.
If they weren’t fluffy and they were doughy, they may have needed to be baked a little bit longer.
Before removing them from the oven, I would suggest inserting a toothpick into the center of a muffin. It should come out clean with no crumbs or batter. You can also gently press on the top of the muffin and it should spring back. If you press on the muffin top and it leaves an indent, they likely need more time. I hope that helps!
Delicious!! An absolute winner and devoured in no time by the group I made them for!! Will definitely make these again.
thanks for sharing this recipe! my kids love the muffins!
Turned our delicious! I substituted melted butter for the oil and they turned out great.! Thanks
By far the most popular banana chocolate chip muffins I have ever made. Thanks for the recipe!
Perfect every time, and easy to make.
Great with a hot drink or in the school lunchbox. Never any leftover
Excellent, moist & yummy! The only change I made is I added 1 tsp cinnamon because I love the flavour of cinnamon with bananas and chocolate.