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

  1. These turned out sooo good! Very moist! I added cinnamon and nutmeg and added chopped walnuts to the top. mmmm will definatly make these ones again

  3. Made mini version by baking them for 10-12 mins instead. They are sooooo good!! Thanks for the recipe! Will definitely make them again!

  5. This will be my go to banana chocolate chip muffin recipe. Absolutely delicious!! Turned out exacty as described. Thanks for sharing.

  6. Yes, Store baked muffins in the freezer for up to 3 months, but place the muffins on a baking sheet, and put them in the freezer for about 2 hours. Once the muffins are completely frozen, place them into freezer-safe bags or containers to keep until ready and try to get all the air out as much as possible. To reheat, microwave them for 15 to 20 seconds or put them in the fridge to thaw overnight. 5 seconds in the microwave is all they need if you took them out overnight.

  10. The best banana chocolate chip muffins I have ever made. I used to make them with oil but using butter gives them a better color and flavor. They are so moist and delicious. My new favorite recipe.

  12. Just made these was easy! Smell amazing! Used mini chips and looks like there will be a chip in every bite! Thanks for the recipe!

  14. My bananas are really large. Should I still use 4? Is there a cup amount that I could use instead of a banana count?

  17. This is the best chocolate chip banana bread muffin I’ve ever had. Adding a dash of cinnamon took it to perfection! I highly recommend doing this. Mini chocolate chips are nice too.

  18. I am out of chocolate chips and about to use M&Ms. I’m guessing these are going to be colorful banana muffins!

  19. Hi,
    I’m not sure why you would need it. It’s the perfect texture as it is, and I”m not sure how it would affect it. It might make them more spongy, so that would be your call. Good luck!

  21. Lesley, thank you! You can, just sub out some of the flour with the oats addition. I don’t know how the texture will be depending on how much you put in, but if you do try it. Let us know your ratios and how they turned out!

  22. I have tried this and the result was awesome. My kids and my office mates really enjoyed the muffins. Sooo delicious.. I am thinking if I can add rolled oats on your recipe? Would that be possible?

  24. Have made these a few times already and they are simple and tasty! I used brown sugar the first couple times because I was out of white and they still turned out great

  26. Super easy, and lives up to the hype. Absolutely moist, delicious and the perfect blend of chocolate and banana. Everyone says my blueberry muffins are their favorite…but I’m betting these will overtake them!!!

  28. These turned out awesome. I followed the recipe precisely, except that I used a little extra banana because I didn’t want it to go to waste.

    It made exactly a dozen MOIST and DELICIOUS muffins.

    This recipe is a keeper!

  30. I only have 3 bananas, can I measure the rest of the ingredients as per your recipe? Or do I need to adjust?

    Thanks!
    Erin

  31. Hi Lorraine! So happy you all like them! Yes you can freeze them up to 3 months. Just let them thaw to room temp or 30 seconds on high in a microwave per muffin. You could also reheat them in the oven for 10 – 12 minutes at 350. 😀

  32. Just made a batch of your banana chocolate chip muffins and they are delicious. Got s thumbs up from my 8yo, and my 5yo is picky, but she welcomed a taste. Can these be frozen?

    Thanks so much!
    Lorraine

  33. Hi SaE! That sounds like a great idea for you little one! If you just want to make a small cake, just adjust the servings to 2 or 3 and adjust time of baking to the size of pan you are using. The egg, you could probably leave out and add a tablespoon of applesauce or Greek yogurt, because it is kind of hard to come up with 1/4 of an egg unless you just want to. 😀 Hope that helps!

  34. I would love to make a smash cake version since my little one loves banana and it is an healthier option. Any suggestions?

  40. Delicious and moist, the perfect mix of chocolate and banana. These were super easy to make ! was worried because I used muffin tin liners and read the tip too late not to use them. No worries, they didn’t stick at all and no mess. Yummy, thanks for the great recipe!

  41. I made these just like your recipe and they are AMAZING! Thank you so much for sharing such a wonderful and simple recipe! This is a keeper!

  42. Just made these exactly as the recipe required and they are perfect. Thanks for the recipe!

  45. I would love to make these but have a dairy allergy. Any suggestions for a butter substitute?

  50. Hi_ I just tried these but I made a streusal topping with organic oats ,brown sugar, Conn. And a little butter and they were awesome. Thanks for the recipe. Do you have one for carrot bread?

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

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