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.
Made these this morning! So delicious! I had bananas I wanted to use for banana bread but I didn’t want to wait for banana bread to cook, it takes soooooo long. This was the perfect solution. I was out of all purpose flour and substituted bread flour, still came out perfect. Kids gobbled them up too!
Absolutely delicious!!!!!! I made these to freeze but my husband saw them…tried them…devoured them…and so did I! So, so good. I did have to put them back in the oven for probably 5-6 minutes extra, but I’m not exactly sure why. Also I used dark chocolate chips and milk chocolate chips, probably closer to 1 cup, not 3/4 cup, of chips. SO GOOD. Just try them :)
I love these! It would be nice if the recipe told you how much to fill the muffin tins; I didn’t realize they wouldn’t rise very much, but they’re delicious now matter the size! I personally would like them to be a tad bit saltier, but to each their own. I did sub out the vegetable oil for melted butter. I’ll definitely be trying more recipes from this site!
So glad you loved them! The batter should be evenly divided over 12 muffin wells.
Delicious. I made 36 minis with 2tbsp of peanut butter added and my granddaughters love them.
So delicious! My toddler and entire family though it was a hit!!
Great recipe that I just make in one bowl! No beating butter with sugar and comes together quickly. I made one batch with just semisweet chocolate chips. The 2nd batch i didn’t have enough banana so added an applesauce cup ( 113g) and 2/3 c of frozen blueberries and my son and his friends love them.
I converted the ingredients from cups to grams and maybe you can add a metric toggle?
Thank you for the suggestion Virginia. I don’t have these available in those measurements and I would suggest using an online converter for accurate conversion amounts. I am glad you enjoyed the recipe!
Amazing recipe! Followed it to the tee and the muffins turned out scrumptious! Easy to make as well.
I’m not going to say that these are better than my roommates family recipe. But I’m not not going to say that either Will definitely be coming back to this recipe over and over again.
I’ve made these a million times within the past year. The very best!!
These muffins are amazing! I have a neighbor with a 6 year old who constantly asks about “Mike’s magic muffins.” I’m asked to make these whenever we have bananas. My wife will go out of her way to buy the ingredients so I make them. A1 muffins, 10/10!!!!
I’ve made these twice so far. Once as per recipe and once with egg replacer. Both times they turned out perfect.
This is now my new favorite, go-to baking recipe.
I made these using 100% whole wheat flour, olive oil, 1/2 regular sugar and 1/4 cup coconut sugar. They are a thing of beauty. The w/w flour makes them undeniably a muffin vs banana bread or cake. I cant get enough.
ive made these muffins so many times and every time it turns out absolutely amazing. these are better than anything you can buy in store or at a bakery
These are easy and delicious!
My go to recipe for banana chocolate chip muffins. Perfect every time I make them. They are gone in a day or two. I prefer less sweet so I use semisweet and dark chocolate chips. The recipe is very easy to follow.
I have made this recipe multiple times. Every time they turn out great. I take them to get togethers. Everyone loves them.
I made exactly as directed and they were absolutely perfect! Love, love.
Great recipe
Great recipe…made 8 muffins and a mini loaf (the mini loaf at 350 for 25 min)
Made a double batch replaced oil with unsweetened apple sauce. Also added a 1/4 cup peanut butter used 1/2 brown and 1/2 granulated sugar otherwise followed the directions accordingly. Baked in oven at 375 for 24 minutes.