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
Delicious
Made these today they turned out really good. Will be making these again.
You are so very welcome Marti! Thank you so much for letting me know! I appreciate it so much! xo
Sounds absolutely perfect for a cold raining Washington morning! Thank you so much for trying them DD! 🙂
Yes you can halve it Nikki. Enjoy!
Yum! Just made….so easy…ready in20 minutes and so delicious. Thank you.????
Warmed up the house making muffins on a cold rainy Washington morning. Used Nestle dark semi-chocolate chips because that’s what I had on hand. Warm, moist and gooey. Everyone loved them.
Can this recipe for halved without a problem? Thanks!
I’m so happy to hear they worked out for you Angie! I hope you continue making them and thank you so much for letting me know! xo
These muffins turned out great. They rose nicely into perfect domes, and they were moist and delicious.
These are in the oven as I type!!! Super easy batter. Will report back on how they turn out. Followed recipe exactly!!
I tried this recipe last week and they are so delicious! Very moist with just the right amount of sweetness. My family loves it. Thanks for sharing this amazing recipe
Yay! So happy to hear you found them amazing and perfect! 🙂 Thank you so much for your comment and rating!! xo
Amazing !! I used whole wheat flour and 1/2 cup honey instead of sugar to make it a little healthier. Turned out PERFECT !
These are the bomb!
Kids really love these, as well as the adults! Thank you so much for your comment!
These are SO GOOD! I make them for my family and they absolutely ADORE them! Great job 🙂
I think you could switch out the whole wheat flour, will change texture some. I don’t know about the maple syrup though. Maybe you could make a small batch and give it a test Autumn. If you try it, let us know?
Can you sub out for whole wheat flour and use maypole syrup as a sugar substitute?
Yes, definitely bake longer at same temperature. Maybe 10 minutes more? Hope you enjoy!
What tips would you give if we used a jumbo muffin tin instead? Bake little longer at same temp?
I would leave the recipe as is and add in 1 cup of zucchini and see how it turns out. Maybe make a half batch and see how they turn out and modify? If you try it, please report back to us! 🙂 Thank you so much for trying them Courtney, I’m so happy you found them so delicious!
I just made these and they are SO delicious!! Would they work with zucchini instead of bananas? Or half and half? Thanks!
Yes I would think you could. Let us know if you do! 🙂
i cant express how in love i am with this lol. my bf ate 4 muffins and said these are the best ever!!! i do have a question can in substitute banana with pumpkin puree?
My family absolutely loved these muffins!! So quick and easy!!! I have to go out and buy more bananas to let ripen!!! Thank you so much!!
I’m so happy you approve! Thank you so much!
Such a delicious recipe! I added 1 teaspoon of cinnamon to the recipe for something extra, and turned out well!
yum yum yum
Thank you so much Emily! I’m so glad you enjoyed them!
Good muffins, the batch actually made 15 for me. Suggestion only put 3/4 of a cup chocolate chips instead of 1 cup
Yes you could! Hope you enjoy!
Can you used black frozen bananas?
You are very welcome Abigail! I hope you love them as much as we do!!
Awesome, Chocolate and banana are my favorites, thanks for sharing this recipe, can’t wait to make these muffins.
Great to hear Lori Jean! Thank you so much for trying them. One of the best things about these muffins is that they are very adaptable to substituting ingredients to make them fit your lifestyle. xo
These were delicious and sweet enough for me where I’m slowly moving back into natural sugar. I only had a bit of cacao chips and it did the trick. Even with a flaxseed egg it worked well. Thank you so much!
You are very welcome Nakita! I’m so happy to hear this because even though baking can be a little frustrating, but you hung in there and found a tried and true recipe that is easy that you can can make over and over! That is my goal to help you along the way, so thank you so much for your kind comment. That means so much to me! xo
I am the worst baker. Legitimately the worst. I love cooking because I can improvise but with baking it is not so easy! I liked this recipe because there weren’t outrageous amounts of anything, it was plain pantry items, and were quick. These are now the only banana muffins I make – I’ve made them about 10 times and haven’t screwed them up yet!
I Substitute bobs red mill gluten free baking flour 1:1 and they are still absolutely amazing. Thanks for this recipe!!
Sounds so delish with the ground flax seeds to get more of the good stuff. I love that! Thank you so much for adding this recipe to make again! That makes my day! xo
Super easy and fun to make, and super delish! My little one really enjoyed making these. I yielded ~30 mini muffins. I also added 2 tablespoons of ground flax seeds for an extra boost of fiber and omega. Thank you so much for the recipe, we can’t wait to make this again!
Beautiful! But the taste is very blah…
You are very welcome! Thank you for trying them Amy!
Thank you for sharing! So delicious and so easy to make. I yielded 33 mini muffins.
No there isn’t baking powder. It sounds like either you had too many bananas, overmixing the muffins or the oven wasn’t hot enough if I had to guess. Check the expiration on your baking soda as well. I hope one of these nailed it?
Is there no baking powder in this recipe? I made these and they were dense and never rose.
You are so sweet to say that Char! Thank you so much! That makes me so happy the kiddos love them!
My kids favourite after school snack! Best recipe on the internet. Thanks!