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!
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!
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!
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
How to Make Perfect Banana Chocolate Chip Muffins
- Grease your muffin tins.
- Peel bananas and throw them in a large 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 or whisk together 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.
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!
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!
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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Perfect Banana Chocolate Chip Muffins! Fluffy & Moist!
Ingredients
- 4 ripe bananas, medium or 1 & 1/3 cups of mashed banana
- ⅓ cup melted butter cooled
- ⅔ cup sugar or sugar of choice
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- A pinch of salt
- 1 ½ cups all purpose flour or Bob's Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour
- 1 cup Ghirardelli semisweet chocolate chips
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
Nutrition
My family loves these.
I use really really ripe bananas. It’s the only way.
Have you tried freezing the muffins yet?
Awesome! So happy it worked out for you!! xo Thank you!
Anywhere from 10-15 minutes I’m guessing. Enjoy!
Sorry…the recipe calculator does the calculation. I don’t know why it calculated it that way.
I’m confused on your macros. How is there 1 gram of fat but asks for 1/3 cup of butter… which has 64g of fat. That would mean 5gs per muffin.
They are delish! I modified and used 1/2 brown sugar and 1/2 chocolate chips (semi sweet). Trying to manage my intake of sugar.
It made 10 cupcakes (prob because of the lack of ingredients) and I used liners.
Do you know how long I should make if using mini muffin tins?
They should be fine with brown sugar. Enjoy!
Hi! It does say any sugar, just wondering how they’d turn out if I only use brown sugar. Thank you!
Awesome to hear! ! Thank you so much! xo
Just made these for my family and heard lots of thank you’s! They turned out great!!!
That sounds amazing Ann! I’m so happy that you found a way to make the recipe work for you with your substitutions. This recipe is very versatile which allows for that. Great idea loading them in the basket, because yes you probably would have ate them all! I’m guilty of that myself. Thank you for your feedback! xo
Very moist and yummy, chose this recipe because it used more ripe bananas and I had several. Based on the comments that the muffins were small, I used 2 c of flour, 2 eggs and added 1/4 c of sour cream because it needed to be used too and a healthy dose of cinnamon. omitted nuts due to allergies
Mixed brown and white sugar and also mixed dark chocolate and milk chocolate chips because I didn’t have semi sweet. With the added ingredients my batter came just up to the rim of a standard 2 inch muffin pan.
I’ve made many muffins and these were so good, I placed some in a basket and took them to the in-laws before I ate them all!
Yay I’m so happy to hear we have something for everyone here! Yay! Thank you so much Tamara for letting me know! Happy Baking! xo
These are so good! I have a good chocolate chip banana bread recipe that was always my go to. My husband says he likes these better! Excellent Kim! Oh and the Perfect Chocolate Chip Cookies are to die for! My whole family loves them. Absolutely perfect!!
On the servings portion in the recipe where it says SERVINGS it says 12. Change it to 6 Servings and go from there. Enjoy Julie!
Hi how would I cut this recipe in half as I only do have 2 bananas ?
That’s amazing to hear! Thank you so much for letting me know Julie! xo
My new favorite muffin recipe! I have made them twice this week!
Hi Casey, you can get by with it, you could add in a little applesauce or yogurt if you want (1/4 cup) or just take a couple tablespoons of flour out of the flour measurement as well. Hope you enjoy! They are very versatile and yummy!
I only have 3 bananas! Will it still work or would I have to change the whole recipe?
Hi Alexis, this recipe uses baking soda. But if you don’t have it, I’d just leave it out for this time.
If I don’t have baking powder what could I use instead? I went to the store and they were all out????
Great!! I’m so happy to hear that Lisa! Great way to use those bananas up!! Thank you!! xo
My girls make pact not to eat the last 4 bananas just so I will make these-awesome! I used Ghirardeli dark choc chips (60%) Because that was what I had,
and the dark choc and banana is awesome! Thank you!
Yes you could, but you might want to decrease the flour a little if you do, depending how much you add in, but I would not go overboard. You could also grind the oats and use that as oat flour with the flour like 1/2 & 1/2. Hope that helps!
I have a friend who suggested this recipe and said they were amazing! Do you think I could add old fashioned oats to this recipe? I don’t obviously bake muffins very often!
I know what you mean! So easy and yummy! Tell your hubby he has good taste! 🙂 Thank you so much Marianne! xo
I’m flattered you left a review! Thank you for sharing the recipe and your feedback! xo
My husband loves my banana bread BUT after I made these he no longer prefers the bread and only wants me to make these muffins!
This is the BEST recipe and SO simple too! My older mother, who has been baking her entire life, said that these are the best banana muffins she has ever had and made me bake some for all of her friends and they all loved them and asked for the recipe! I used a mixer instead of doing it by hand and it worked just as well! I never leave reviews but these are such a hit I had to!
I made these a year ago for a staff meeting at school. They were a huge hit! Finally had some downtime from virtual teaching and decided to make them again. So excited that I won’t have to share them this time! Just pulled them out of the oven and it smells AMAZING in my kitchen!
I’m so happy you tried them Kate! And you can never go wrong with more chocolate chips! 🙂 Thank you so much!
I had a bunch of bananas about to go bad so I searched for a banana chocolate chip muffin recipe. Yours sounded good, so I gave them a shot tonight. They were delicious! My family loved them and I will definitely be making them again. I was craving chocolate so I added more chips- yummmm.
Hi Beth! Thank you so much. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. 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 30 seconds for each muffin.
You are very welcome! So happy to hear! Thank you so much Meredith!
xo
Thank you so much for this recipe! I made these muffins for the second time today. They are the best chocolate chip banana muffins I’ve ever had! So yummy.
This is the absolute best recipe – the only banana muffins my kiddos will eat! Thank you so much! Also what is the best way to freeze some (I made lots haha)?
One of my favorite recipes too! That is a perfect way for her to help out, how cute!!! Baking together is the best and eating it together is even better! Thank you for making my day!!
Made these with my 2 1/2 year old daughter. She loved smashing the bananas. We both loved the results. Thank you for sharing such an easy and delicious recipe.
I haven’t made mini muffins, but yes you could easily. Just reduce oven time anywhere from 8-12 minutes or more if needed. 🙂 Thank you so much Rachel for loving these muffins! xo
I love these muffins! Have you ever made mini muffins? How would you suggest adjusting the time in the oven?
I’m so excited you can’t wait to have them for breakfast! Thank you so much Amanda, so sweet!! xo
These are incredible! I’m doing a lot of baking since we’re all staying at home lately. I ended up putting the recipe into MyFitnessPal and it wound up being approx 350cal per serving instead of the anticipated 100 ???? (I used regular flour so maybe that was part of the calculation) But they’re delicious and I can’t wait to have one for breakfast. Thanks!
No, but others have with success. Just bake as you would banana bread, 50-60 minutes most likely. Samantha, Enjoy! xo
Have you used this batter to make banana bread instead of muffins?