Perfect Banana Chocolate Chip Muffins

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These are the most amazing, fluffy and moist Perfect Banana Chocolate Chip Muffins! Such a simple recipe with just the right balance of banana and chocolate.  You definitely won’t be disappointed with this easy banana chocolate muffin recipe, as you can tell from the rave reviews!

Feeling More Chocolate Chip Luv?  Our faves include these Chocolate Chip Toffee Walnut Cookies, these “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies, these OMG Chocolate Chip Gooey Bars, Perfect Chocolate Chip Cookies and these Homemade Chocolate Chip Pudding Cookies!

Perfect Banana Chocolate Chip Muffins

Why We LOVE this Banana Chocolate Chip Muffins Recipe

Because, this is such a simple muffin recipe with just the right balance of banana and chocolate. The perfect combination of flavors! You just mix ’em up in less than 5 minutes prep time and bake for 20 minutes.

This recipe is a great way to use up ripe bananas when you have some on hand! Perfect to have on hand when you want banana muffins for breakfast and for snacking throughout the day.

They always come out super fluffy, moist and Perfect-O!  So yummy and delish!  That’s what sets these banana chocolate muffins apart from other muffin recipes! Make up a batch and see!

Perfect Banana Chocolate Chip Muffins recipe

What Are Perfect Banana Chocolate Chip Muffins?

Banana Muffins are a quick muffin version of Banana Bread. They start with a thick batter that consists of mashed bananas, chocolate chips and simple pantry ingredients.

Our moist and fluffy Banana Chocolate Chip Muffins are so easy to make and they smell so good baking in the oven and even better going into your mouth!

Bananas and chocolate are like a perfect match made in heaven! I used Ghirardelli Chocolate Chips in these yummy banana choc chip muffins because I love Ghirardelli!

I promise, you’ll want to make these Perfect Banana Chocolate Chip Muffins over and over again!  Plus, your family will be so happy!! Such a quick & easy muffin recipe!

Perfect Banana Chocolate Chip Muffins, Perfect Banana Chocolate Chip Muffins! Fluffy & Moist! recipe

Ingredients You Need For Banana Muffins Recipe

Easy Perfect Banana Chocolate Chip Muffin Recipe

  • 4 ripe bananas, mashed
  • unsalted butter, melted
  • sugar of choice
  • egg
  • vanilla extract
  • baking soda
  • salt
  • All purpose flour or Bob’s Red Mill gluten-free flour
  • Ghirardelli semisweet chocolate chips or mini chocolate chips

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist! recipe

How to Make Perfect Banana Chocolate Chip Muffins

  1. Grease your muffin tins.
  2. Peel bananas and throw them in a large bowl with the melted butter and smash it all together with a fork.
  3. Keep blending until the mixture is creamy and smooth, not chunky.
  4. Add sugar, egg and vanilla and mix or whisk together just until combined.
  5. Stir in salt and baking soda.
  6. Add flour and chocolate chips and mix until just combined. Do not overmix!
  7. Divide into muffin tins.
  8. Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes.
  9. After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.

More muffins to love are these Blueberry Cream Cheese Muffins, Healthy Double Chocolate Muffins, these Lemon Raspberry Yogurt Muffins, these Cherry Vanilla Yogurt Muffins and these 3 Yummy Pumpkin Muffins – One Batch!  Muffins are the best!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist recipe!

How to Store Muffins

  • Room Temperature: Store cooled fluffy banana chocolate chip muffins in a ziplock bag or an airtight container at room temperature for up to 4-5 days.

How to Freeze Muffins

  • To Freeze: cool muffins completely before wrapping and freezing. Wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months.
  • Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin.

Why Use Ripe Bananas for Muffins?

  • Ripe bananas are softer and sweeter, so they’re perfect for baking when you want delicious banana flavor. As they ripen, they turn starches into sugars, making them taste even better. That’s why recipes call for ripe bananas.

Can I Substitute Frozen Bananas for Fresh?

  • If you’re using frozen bananas instead of fresh ones in your recipe, make sure you drain the water.

What’s the Secret to Moist Muffins?

  • Adding the right amount of melted butter in this recipe is key for making a moist muffin. This fat is what makes the muffin soft and delicious, so don’t reduce the amount listed in the recipe.  Plus, we’re adding mashed bananas and egg!

Why Are My Banana Muffins Dry?

  • Banana muffins can turn out dry if there’s too much flour. Too much flour makes them dense and hard. To make sure your muffins don’t turn out like this, make sure you use the right amount of flour – just enough to hold all the ingredients together.
  • Also, don’t overcook your muffins. If you do, they’ll become tough and dry. Bake them just right — not too long and not too slow.

Does Baking Soda Make Muffins Fluffier?

  • Muffins usually use baking soda or baking powder. These ingredients make the muffins fluffy and help them puff up when they bake. We’re using baking soda in these, but if you wanted to use baking powder as a baking soda substitute, you can use triple the amount of baking powder instead.

How Can I Tell if My Muffins Are Done?

  • Insert a wooden pick into the center of one of the center muffins. If the pick comes out clean or with a few crumbs, the muffins are done baking. Outer muffins might be ready before the center muffins.

Helpful Baking Tips for The Best Banana Muffins

  • Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking.
  • These banana muffins are meant to be light, and airy. When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture we’re going for.  The less mixing the lighter the muffins.
  • Don’t overfill the muffin tins. That way no mess in your oven or overflow.
  • Don’t underbake or overbake the muffins. Take the muffins out of the oven at the right time. If you take them out too soon, they may not be cooked in the middle and can be sticky. If you bake them for too long, they may become dry instead of moist and fluffy.
  • Removing muffins from muffin pan. After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.
  • Cool muffins completely before wrapping and freezing.

Add-ins for Perfect Banana Chocolate Chip Muffins

  • We love adding chocolate chips to our banana muffins, but you could add some toffee, walnuts or pecans, or some dried cranberries or dried cherries for a flavorful twist!

Perfect Banana Chocolate Chip Muffins recipe! Fluffy & Moist!

Hands down, these are some of the best dang muffins I’ve ever encountered. That’s why these are my ‘go-to’ Banana Chocolate Chip Muffins recipe always! Now let’s make some of these yummy, fluffy & moist muffins! 🙂   For other muffin ideas, go here.

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More Delicious Yums!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!

Kim Lange
It’s such a simple recipe with just the right balance of banana and chocolate. Mix ’em up and bake for 20 minutes. They’re super fluffy, moist and Perfect-O!
4.42 from 2034 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 Servings
Calories 273 kcal

Ingredients
 
 

US Customary - Metric

Instructions
 

  • Preheat oven to 350.
  • Grease your muffin tins
  • Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork.
  • Keep blending until the mixture is creamy and smooth, not chunky.
  • Add sugar, egg and vanilla and mix just until combined.
  • Stir in salt and baking soda.
  • Add flour and chocolate chips and mix until just combined. Do not overmix!
  • Divide into muffin tins.
  • Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes
  • After removing the muffins from the oven, give them a couple minutes to cool off a little, and then remove them and transfer to a cooling rack.

Notes

Tip: Preference not to use liners, because the muffins are so moist they tend to just stick and be messy, unless you lightly spray with them with non-stick cooking spray right before baking. 
To freeze, wrap securely in freezer wrap, or place in freezer bags, getting out as much air as possible. Muffins can be stored frozen for up to 3 months. Muffins can be thawed completely at room temperature, or heat frozen muffins in the microwave by placing unwrapped muffin(s) on napkin, microwave-safe paper towel or plate. Microwave on HIGH about 20-30 seconds for each muffin. 
 

Nutrition

Calories: 273kcalCarbohydrates: 40gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 28mgSodium: 144mgPotassium: 248mgFiber: 3gSugar: 22gVitamin A: 210IUVitamin C: 3mgCalcium: 17mgIron: 2mg
Keyword banana, breakfast, brunch, chocolate chip, chocolate chip muffins, muffins, snack
Tried This Recipe?Let us know how it was by commenting below!

 

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

737 Comments

  2. Absolutely delicious! I bookmarked this recipe after only 1 bite! Thanks so much!

  3. So glad to hear that Toshua! Thank you so much for commenting and letting me know! That means a lot!! Hopefully you’ll come back and try some other recipes too! 🙂 xoxo

  4. Came across your site the other day….and chose this recipe first. The title says it all…truly delicious and pure perfection. I doubled the batch to freeze some, however the kids defeated that idea. Winner winner!!!! Thank you 🙂

  6. I just made these muffins this morning, followed the recipe but with request from the kids, i added a pinch of cinnamon/brownsugar/ butter on the top…i absolutely love these muffins, so moist and flavorful!! My new favorite! Thank you so much xo

  12. I just made them and they are delicious. I made them with muffin pan liners and they came out perfect. Thank you for recipe I will make again for church.

  14. These turned out so moist and delicious! I agree with the others that this will be my go to recipe; so simple yet so good! I made a couple minor changes: I made these in mini muffin tins and, because of that, used 1/2 cup mini chocolate chips. Baked them for 13-15 minutes. Other than that, I followed the recipe exactly. I got 4 dozen mini muffins out of this recipe! These are great for quick snacks and breakfasts for my little ones. Thanks!

  16. About how many muffins does this recipe make? I am planning on making them for a bake sale!?

  18. I have mashed bananas in the freezer, do you have any idea how much mashed would equal 4 bananas as your recipe calls for?

  19. Oh that sounds so delicious Wai-Yee! Great tip on spraying the wrappers with coconut oil! Great substitutions for the Gluten free lovers, thank you for sharing. I love it!

  20. I made these gluten free by subbing out the all purpose flour with almond flour; increased baking soda to 2 tsp; used organic apple sauce instead of butter, less chocolate chips, added shredded coconut & they came out perfect! I also used muffin liners sprayed them with coconut oil & they came right off the wrapper. Thanks for the recipe!

  22. These were seriously the best banana chocolate chip muffins we have ever eaten and we went back to the store to get more bananas just so we could make more. Thank you!

  23. Diana, I don’t think you will get the same result, But I haven’t tried it. You could add baking powder, but you’d have to add prob 3-4 teaspoons, but you would most likely have that metallic taste, not good. You need the baking soda for the rise and for them not to come out dense or if you want, you could just omit it, but you won’t get the rise without it and the texture wouldn’t be fluffy. If you try it without, let us know how they turn out! 🙂

  24. Would the baking soda make any difference? I don’t have some at the moment. & really want to make these

  26. Next time I will leave out the sugar completely. Tooooooo sweet. Even for my 3 year old

  29. Hi Angela!

    Nutrition Facts
    Serving Size 1 Recipe total Servings 12
    Calories 225
    Total Fat 9.1 g
    Saturated Fat 5.83g
    Monosaturated Fat 2.82g
    Polysaturated Fat 0.44g
    Total Carbohydrate 34.3 g
    Fiber 1.6 g
    Sugar 19.9 g
    Protein 2.7 g
    Cholesterol 22.24 mg
    Calcium 10 mg
    Iron 1.24 mg
    Potassium 107 mg
    Sodium 111 mg
    Zinc 0.4 mg
    Thiamin 0.13 mg
    Riboflavin 0.11 mg
    Niacin 1.05 mg
    Folic Acid 24.1 Ug
    Vitamin B6 0.05 mg
    Vitamin C 0.8 mg
    Vitamin B12 0.03 Ug
    Vitamin A 176 IU
    Vitamin E 0.21 mg
    Vitamin D 0.1 Ug
    Vitamin K 1.1 Ug
    Points 5
    Points Plus 6
    *The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary. The formula used here for points was obtained from public sources and is an empirical match to Weight Watchers calculators, but it is not an “official” Weight Watcher’s calculator.

    Read more at http://myrecipemagic.com/recipe/recipedetail/perfect-banana-chocolate-chip-muffins-fluffy-moist#vOV2MQXx23kD51PJ.99

  34. I just tried this recipe for the first time. I doubled the recipe as I used 4 huge bananas and added 1/2 cup applesauce. My 15 year old says “this is a keeper recipe mom!”…thank you so much for sharing the love!!!

  35. Yum Sally, I like your version! I like the healthier muffins as well. I think you will really like it with the chocolate chips! 🙂 Happy Baking!

  36. Thank You for this recipe!!! I made this tonite, with two modifications. First, I left out the chocolate chips because don’t care for overly sweet eats and I added a 1/2 tsp of cinnamon and they were perfect. I liked that this recipe was a bit healthier than a lot of other recipes that I was looking at. So simple to throw together. I will definitely make this again and will even try with the chocolate chips.

  38. These turned out perfect! I had about 3/4 cup of dark chocolate chips, I used white chocolate chips to fill the rest, they went well with the other flavors! Very moist. A keeper for sure!

  42. Made these last night and they were delicious! I substituted half of the butter with applesauce and they worked out perfectly. Thanks for the great recipe!

  43. Kimberly! I love those substitutions. I’m going to have to try! I’m getting attached to coconut sugar lately! Thanks so much for sharing your experience. 🙂

  44. Sosososoo delicious. I’ve made them multiples times and constantly get told that they are the best banana chocolate chip muffins around!
    I currently have a batch in the oven but this time I substituted the butter with coconut oil and the sugar with coconut sugar 🙂

  45. 🙂 Yes, isn’t it amazing how when you make something home-made, even though they might not like an ingredient, it seems like that fear overrides and who can resist chocolate? hehe..so glad they all liked them! That’s awesome! Thank you for sharing!

  46. So delicious and healthy!!!! I love these muffins. I made a batch yesterday and i thought i was going to be the only one that likes them because my family doesnt like banana pancakes, so i thought they wouldnt like these. But they did! I only have a couple left…. and i am planning to get it before anyone else does.
    So fluffy, banana-y and delicious in the inside. Mine did not come out as perfectly as in the pictures, they rurned out more brown, and the bananas were ripe. I think i added a little sugar because the chocolate chips made them sugary. But still, they are delicious and perfect for breakfast. My mouth is watering.

  48. Awesome…had some ripe bananas n I was wondering what to do with them…thanks for the recipe..will try it out

4.42 from 2034 votes (1,821 ratings without comment)

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