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
Very moist!!
Thank you so much Naomi! So happy to hear your feedback! xo
This recipe was easy and delicious! Will definitely make these again!
I have to say I’m so glad I skipped making a bread with my ripe bananas and opted for this. So delicious and really moist. I ended baking for about 25 minutes and got the right texture! This recipe is a keeper.
Absolutely love these! Make them all the time and my kids and daycare kids love them! Have you ever made banana bread with this instead of muffins? If so would you adjust anything? Baking time? Thanks so much!
Very delish and loaded with banana flavor, I’d give this 8/10!! Best part fast and easy recipe!
I haven’t tried it, but I presume the texture will not be as light and fluffy as if made fresh, but you could prep these muffins ahead of time in another way. Simply mix up the wet and dry ingredients in their separate bowls the night before. Refrigerate the wet ingredients, because they’re perishable. They bake as directed in recipe instructions. If you try it overnight, let us know. Hope this helps some Misty. Happy New Year!
Can I make the muffin batter the night before and then divide into the muffin tins and bake in the morning?
Sounds yummy to me too! So glad you made them and modified them to your liking with dark chocolate! YUM! Happy Holidays Lindsey! xo
Yum! Made these last night. I had 4 large/extra large bananas so added a little extra flour for the difference in bananas. I also added 1/3 cup dark chocolate chips in addition to the 1 cup of semisweet chips the recipe calls for. The extra bit of dark chocolate was delicious!
Thank you so much!
Amazing! Especially with Bob’s Redmill GF
OMG! How delicious this looks. I am going to make this for my family at Christmas. It will truly make them amazing.
Use a bit of oatmeal and chopped pistachios!
Double dee list!
Aww…so happy to hear Jess! That really makes my day to hear you have found this recipe and your boys love it! It’s such a versatile recipe to change up, so it’s awesome you are taking advantage of those options! I love the idea of the bran! YUM! Thank you for your kind comments and wishing you and your family Happy Holidays! xo
I’ve used this recipe dozens of times. I love it. So much chocolate! I always double it because I have four boys, sometimes I sub in 1 cup of bran for a cup of flour in the double recipe because I have 4 boys. It makes a bit less(about 24), but they are so delicious and moist. I buy a ton of bananas, so that I always have at least 6 leftover after a couples a weeks. Then its time to make the muffins. They disappear so fast. Anyway I really appreciate it because I’ve searched so long for a good recipe. I’ve made so many dry tasteless muffins for my poor kids until I found this recipe. My then 4yr old said to me, “These muffins make me sad because they remind me of cupcakes but they’re not.” Well luckily for him this recipe makes him perfectly happy.
Yes that would be fine to just use 3. It will just be lighter on banana flavor but still super yummy! 🙂 Enjoy!
Is it okay if I only have 3 bananas? is there anything I should or can use to substitute for the fourth banana?
Followed the recipe to a T ( I used 1/3 c each of white sugar and brown sugar) baked for 20 mins and they are perfection!!!! Such a beautiful blend of flavor! Thank you for sharing ❤️
Thank you so much! That means a lot Rebekah! Happy Holidays!
So delicious and moist!!
Thanks you for sharing
Making these today! They look so yummy! Hopefully I will get back & post how they turned out. Thank you for this recipe.
Yes you can use walnuts for sure. You might add a little less chocolate chips, but yea banana nut muffins! YUM!
Can you use nuts in this recipe? I don’t want to mess it up if I use 1/2-3/4 cup of chopped walnuts!
I just got a new stand mixer and wanted to try something new.
The muffins that I made are twice the height of the ones that are pictured and could have easily made 24 of the ones pictured.
They look and smell delicious! Very glad I started with these!
Thank you so much for your review and commenting! That is wonderful to hear! Happy Holidays!
I’ve made this recipe 7 or 8 times. it’s great! I’ve used different ovens (home, work, friend’s house). It nearly always takes more like 30 minutes til they are done.
I’m so happy that they love them! Thank you so much Rae!! Happy Thanksgiving! xo
My kids cannot get enough of these. I double the batch and they still get eaten by the next day. Very moist!
This is a staple in the kids lunches now for the past 2 years! Simple, easy to follow and freezer friendly! Kids LOVE them! Thanks
Can this be frozen?? Im making this for a craft sale in a few weeks. Im also going to be using this in a loaf pan next time and possibly doubling this recipe
That is so delightful to hear you’ve got a young baker in your family. Thank you so much for letting me know, that makes my day!
These muffins were absolutely delicious. My eleven year old granddaughter made these while Grandma supervised. Thanks for the recipe! It’s a keeper!
I’m so happy to hear you found this recipe wonderful. It’s definitely a winner! Thank you so much for commenting Jamie! I appreciate your feedback!
I’m ecstatic to hear you’ll make this over and over again! This recipe is definitely a keeper and so glad you could modify it to your liking. Thank you Adri!! xo
Just made today they are awesome.. fluffy n moist.. hubby loves them..
Only used a 1/3 cup of sugar and used 3/4 cup Mini Chips semi sweet the Enjoy Life brand
Thank you for sharing your recipe..
My new go to recipe ????
These muffins are little pieces of heaven!! So delicious and fluffy, this is our family’s absolute favorite muffin recipe!!!
Thank you for sharing this recipe.
I made it last night. Used less sugar since the bananas were very ripe and I added mini semi sweet chocolate chips to give me the flexibility of how sweet I wanted it to be. Baking time was about 14 mins because I used fluted cupcake pan. I would definitely make this over and over.
These are wonderful muffins! The recipe made 20 mini muffins and 2 muffin tops. They’re light, fluffy, and chocolatey! Yum!!
Yay! That’s great to hear Shelby. Thank you so much for trying them and commenting. That means so much to me they worked out for you!
I suck at cooking and baking. And these turned out perfect!
You are very welcome! Thank you so much for trying it and commenting! That means so much to me! xo
I love how simple this recipe is, yet very delicious ????. Thank you for sharing.
No I haven’t but I think you could for sure. Just reduce some of the flour to make up for the oatmeal. They are very adaptable Erin!
Have you ever added oatmeal to these?? I’ve added hemphearts with great success but unsure what amount of oatmeal might work. Any insight? 🙂 My 3 littles LOVE these, thank you!
Thank you so much!
That’s great to hear Tracey! Thank you so much for trying it and your review! xo