Chocolate Chip Banana Muffins
These Chocolate Chip Banana Muffins are unbelievably easy to make and turn out perfectly light, tender, and extra moist every time. Bursting with rich banana flavor and packed with melty chocolate chips, they’re the ultimate breakfast treat or grab-and-go snack that both kids and adults will love.
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A Note from Kim
A Treat You Can’t Resist
Making Chocolate Chip Banana Muffins is one of my favorite ways to use up ripe bananas.
My family can never get enough! They’re great for breakfast, a quick snack, or even dessert, and everyone always reaches for seconds. I love keeping a batch in the freezer so there’s always delicious muffins ready for a busy morning or an afternoon snack.
With love (and lots of good eats), 
Thank you so much for this recipe! I made it yesterday and it’s one of the best things I have ever baked. It was delicious and super fluffy inside!! I love these chocolate chip banana muffins!
— Peggy
Ingredients Needed
This banana chocolate chip muffin recipe is made with simple ingredients to give them the perfect soft, tender crumb, plus sweet flavor from both the ripe bananas and the gooey chocolate chips. Here are all of the ingredients you’ll need:
- Butter. I prefer to use unsalted butter in my baked goods and then add in extra salt. If you only have salted butter available, simply leave out the 1/4 teaspoon of salt in this recipe.
- Eggs. You’ll need two eggs to help with binding, give the muffins structure and ensure they bake up properly.
- Sugar. Regular granulated sugar is best for a lovely sweetness, that isn’t overpowering.
- Milk. The addition of just 2 tablespoons of any variety of milk helps to give these a wonderful moist texture.
- Baking essentials. We’re using baking powder, baking soda and salt to ensure these bake up with the perfect rise and texture.
- Vanilla extract. For that cozy flavor we know and love.
- Flour. For the best texture, I do not recommend using any other flour other than all-purpose flour. Substitute 1-to-1 all-purpose gluten-free flour to make gluten-free banana muffins.
- Bananas. This recipe is a great way to use up overripe bananas! For sweeter muffins, make sure that your bananas are ripe with brown spots.
- Chocolate chips. Feel free to use any chocolate chips that you like, but I do recommend mini chips for better dispersion, so there is chocolate in every bite. Don’t forget to sprinkle the tops with some extras before baking!
Variations
There are so many different ways to add new flavors to these! Here are a few of my favorite ideas:
- Mini muffins. To make these into mini muffins, use a mini muffin pan and bake 12-14 total minutes at 350°F.
- Chocolate. I like to use semi-sweet chocolate chips, but feel free to add different types of chocolate, from white chocolate to dark chocolate. You can even use different flavored baking chips – butterscotch or peanut butter would be great options.
- Fruit. You can add about 1/2 cup diced strawberries or blueberries into the batter for incredible fruity flavor.
- Add-ins. Customize these by stirring in other ingredients such as chopped nuts like pecans or walnuts, toasted coconut, dried fruit, coconut extract or almond extract.
- Streusel topping. Try a delicious streusel topping by mixing together 1/2 cup all purpose flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon and 1/4 cup melted butter. Sprinkle the streusel over the tops, then bake as directed.
- Chocolate chip banana bread. This recipe works as bread too! Will fill two 8-in x 3 3/4-in x 2 3/4-in loaf pans. Bake at 350ºF for about 45 minutes. Here are a couple of other banana bread recipes to check out: Chocolate Chip Banana Bread and Healthy Banana Bread.
Chocolate Chip Banana Muffins
Ingredients
- 3/4 cup melted butter
- 2 large eggs
- 3 medium overripe mashed bananas
- 1 cup sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips (I like mini chips best) , plus more for the top
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Instructions
- Preheat oven to 425°F. Grease a muffin pan with butter or nonstick spray or line with paper baking cups.
- Combine butter, eggs, mashed bananas, milk, vanilla and sugar. Mix well to combine.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Whisk to combine and eliminate any lumps. Add half of the dry ingredients to the wet ingredients, mix until there are no lumps, then repeat with the other half. Gently fold in the chocolate chips without over-mixing.
- Fill 17-18 lined muffin tins (or muffin tins that have been sprayed with nonstick cooking spray) with the batter. Sprinkle extra chocolate chips on top.
- Bake on the center rack at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-13 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
Notes
Did you make this recipe?
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How to Make Chocolate Chip Banana Muffins
Like most muffin recipes, this one is very easy to whip up! Get out a muffin pan and spray it with cooking spray or line it with parchment paper liners or muffin liners. Now, let’s bake up a batch!
Step 1: Combine ingredients. Preheat oven to 425ºF. In a large bowl, stir together the wet ingredients (melted butter, eggs, mashed bananas, vanilla, and sugar). In a separate bowl, combine flour, baking powder, baking soda, and salt, then gently fold the dry ingredients into the wet mixture until just combined.
Step 2: Fold in chocolate chips. Gently fold in the chocolate chips without over-mixing.
Step 3: Add muffin batter to pan. Fill 17-18 lined muffin tins (or muffin cups that have been sprayed with nonstick cooking spray) with the batter. Sprinkle additional chocolate chips on top.
Step 4: Bake. Bake on the center rack at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 10-13 minutes or until a toothpick inserted in the center comes out clean.
Step 5. Cool. Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm. These are so good as is or with a smear of peanut butter!
Kim’s Recipe Tips
- Room temperature ingredients. When baking, it’s best to start with ingredients that are at room temperature. This helps everything mix together evenly without having to over mix the batter.
- Measure the flour correctly. Too much flour can cause muffins to be dry and crumbly. Whisk the flour first, then spoon it into a dry measuring cup and level off the top (without shaking the measuring cup).
- Mashing bananas. All you have to do is place the peeled bananas in a mixing bowl or shallow bowl and mash with a fork. You could also use a potato masher.
- Do NOT over mix batter. Stir the wet and dry ingredients by gently folding together with a large spoon or spatula. Do not use a whisk. Over mixing the batter can produce tough muffins.
- Do not bake for too long. They are done baking when you insert a toothpick into the center and it comes out clean or with just a few moist crumbs.
Frequently Asked Questions
Yes, just thaw them completely and drain any excess liquid before mashing.
According to Bob’s Red Mill, to ensure these are perfectly moist banana muffins, keep wet and dry ingredients separate and don’t overwork the batter when mixing, don’t overfill cups and don’t overcook.
If your bananas aren’t quite ripe enough, you can ripen them quickly by wrapping them in foil and popping them in a 350°F oven for 10-15 mins!
Storage Tips
These banana bread muffins taste excellent straight out of the oven, but we love them even more the next day after the flavors have a chance to settle and marry.
- To store: Let muffins cool completely, then place them in an airtight container lined with paper towels to absorb excess moisture. Store at room temperature on the counter for up to 3 days or refrigerate for longer freshness. Reheat in the microwave for 10 to 15 seconds to make them taste freshly baked.
- To freeze: Wrap each muffin in plastic wrap, place in a resealable bag, and freeze for up to 3 months. Thaw at room temperature or warm gently in the microwave before serving.
Recommended Tools
Here’s a few of my muffin-baking essentials:
- Mixing bowls: Any mixing bowls will do the trick. We love this nonslip mixing bowl set from Amazon.
- Nonstick muffin pan: This is where quality matters! I was given this muffin pan from Williams Sonoma and LOVE it. I don’t have to use paper liners and my muffins always come out so easily. As an added plus, there’s never cooked muffin left stuck to the pan, so it’s super easy to clean.
- Cooling rack: I wouldn’t say a cooling wire rack is completely necessary, but it’s definitely nice to have one available. These allow for airflow and even cooling of your baked goods.
More Favorite Muffin Recipe
If you try these banana chocolate chip muffins, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
These are a staple for breakfast for my daughter. I cut try sugar in half, substitute 1 cup of flour for whole wheat flour, making them a little more balanced for a breakfast on the go. She eats these every morning with a cup of milk!
Love hearing these are a total win for your daughter! 😊
10 out 10!
I’ve made a lot of banana muffins in my lifetime, and these have been voted #1 by my family!
Best Banana Chocolate Chip Muffin recipe I’ve ever made and I’ve tried many. Thank you.
These muffins are scrumptious. The best recipe I have found for banana chocolate chip muffins.
I make these for my boyfriend and I all the time and all of our friends love! It has become a staple treat in our household.
Best banana muffins ever! I used grape seed oil instead of butter and they came out perfect. A family favorite!!
I have made these four or five times and I’m making another batch tonight! Love, love, love these. My teenager and her friends rave about them. Moist and delicious – such a fantastic recipe!
I make this recipe allllll the time for my kids, it always turns out amazing, thanks!
Everyone loves these. Nice and tender and easy for the grandkids to make.
Amazing
These muffins were amazing!
So moist, so rich and just the right amount of sweet. The best banana chocolate chip muffin recipe I’ve come across. Family all had seconds and finished them in no time. Totally addictive!
I won’t use any other recipe, this is literally the best.
First time making these muffins. Added walnuts and that extra crunch was so good. I plan on freezing some of them. They were excellent and easy recipe to follow. Thank you!
This recipe is SO good. I have made it many many times and we get rave reviews from anyone that tries them. I will keep coming back to this again and again!
These are SO yummy. Definitely adding them to my regular baking rotation!
Best ever. Can’t make them often enough to keep up with demand!!
Perfect muffins every time!
By far the best and easiest banana chocolate muffins. My boyfriend requests these every single week. They are absolutely perfect. no notes. Thank you for the recipe!
Wow these muffins were both easy and delicious! Thank you for this recipe, it was fun to bake alongside my 5 year old.
So happy to hear!
These were so delicious! Just as good as if they came from a high end bakery!
Love these muffins!! They are so moist and delicious. The first time I made these muffins to bring into work for coworkers; everybody loved them. They are always asking me to make them again.
These were amazing. I was bored so I made them for breakfast and they were better that I expected!
Easy and delicious! Have made this many times, we use mini choc chips semi sweet. So good!
Thank you so much for this recipe! I made it yesterday and it’s one of the best things I have ever baked. It was delicious and super fluffy inside!! I love these muffins!
That’s awesome! Thanks so much for your comment!
My boyfriend has been sick for a few days and hasn’t had an appetite which normally he eats any and everything. I made these muffins and he has devoured at least half of them! I added a little sprinkle of coarse salt to the top and it was a nice little addition.
That makes me so happy!