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!
Banana Chocolate Chip Muffins
Equipment
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
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Preheat oven to 375°F. Line a muffin pan with paper liners.
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Combine flour, baking soda, and salt in a small bowl. Stir in chocolate chips.
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Combine sugar, bananas, egg, oil, and vanilla in a medium bowl.
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Add dry ingredients and mix just until combined.
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Pour into prepared muffin tin and bake 18-20 minutes or until a toothpick comes out clean. Do not overbake.
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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
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I suggest reducing the sugar as it comes too sweet but overall a great recipe.
Made these as both regular-sized and mini. They were a hit both times. The mini muffins I had frozen ahead of time to take on vacation, and was told by a friend that they couldn’t even tell they had been frozen and then thawed.
I changed it up a little, I added a small container of vanilla yogurt and used 2 cups of flour! Just amazing muffins.sprinkled cinnamon sugar on top before baking.I got 6 jumbo muffins
Great recipe! Easy to follow for kids
Absolutely delicious! I had some batter leftover, but I think next time I will fill the cups a little more
Super delicious muffins, I just added a squirt of chocolate syrup to add a bit more of a chocolatey flavour.
Replaced the 1/2 cup oil with applesauce and they came out a little sticky, but still delicious! Will definitely be making them again.
So easy and delicious. It’s become our first day of school breakfast for several years now- a family favorite
Had some very dubious bananas left over so searched for a recipe. Found this one and decided to try it as my husband is a cake lover and chocaholic! Simple to make and, so I have on authority, the tastiest muffins ever – many thanks
I made the recipe almost to the T. The difference is I used gluten free flour and these turned out phenomenal. Very moist and not gummy (this can be a problem with GF flours), probably due to the high amount of bananas used. This will now be my go to recipe for banana muffins! So good.
Best muffins we’ve made in a long time! Super moist and delicious. I doubled the recipe and was glad I did. If you double be careful as the number of individual bananas doesn’t increase to 6, but it should. Yum
Best recipe I’ve used in a while. I follow it to a T and the muffins come out fluffy and moist.
The muffins were Wonderfully Delicious! Super simple to make. They were moist and flavourful! Absolutely the best banana chocolate chip muffins I have ever made. ( and I have tried so many different recipes) Definitely a keeper! My boys are asking for me to make them every week!( And to double the batch)
My family asks for this weekly!!!!
Just made these and they were moist and fluffy..will make again. Remember to just wet your dry ingredients, do not over stir.
Love this recipe. I added a teaspoon of cinnamon for more flavour and an extra 1/2 cup of chocolate chips. My kids devoured these. I made a double batch so hopefully some will make it to the freezer!
These were sensational!! Will be in the regular rotation for sure.
Wow! May be the best muffins I’ve ever had. I will definitely make these again. Didn’t have milk chocolate chips but they turned out great with only semi sweet chips.
These are wonderful just made them:) they sre super light fluffy and great!
these are so delicious I make them several times a month!!
Delicious!