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. Made them today. So yummy. I had 2 of them. My 3-year old had 2, the baby had 1. Really moist and fluffy, as promised. This is the recipe I’ve been searching for. I cut the chocolate chips to 1/2 c. just due to my own preference and it was enough chocolate for me.

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  9. Thank you for this recipe! I have made it twice now. I did not save the recipe the first time I made them.. that lead to 20 minutes of searching Pinterest for this link. I am now saving it. Have a great night!

  11. I’ve made these muffins multiple of times and every time these muffins are devoured from anyone who eats it (especially my husband!). Thank you for sharing this recipe. It’s always my go to for banana muffins!

  13. Great recipe, very easy to follow and make. I used parchment muffin liners and no problem at all with sticking. I did have to cook them a little longer than 18-20 minutes. Will definitely make again and will try adding cinnamon (love cinnamon!).

  15. Do you use regular sized muffin tins or the smaller ones? These look great! Excited to try out the recipe

  18. Tried 2 batches. One as directed and are delicious. Then, I still had 4 bananas to use so I was going to try a cocoa banana recipe I found but didn’t have all the ingredients. Instead I added 3 tablespoons of cocoa to this recipe and omitted the chocolate chips. It’s good that way and would have been better if I left the chips in.

  19. Made these tonight and such a simple recipe made the best banana chocolate chip muffins ever. My kids will devour them in the morning…good thing I have lots of ripe bananas in the freezer!

  20. Most muffins can be made into breads, so I don’t see why not? Just bake at 350 degrees and check it at 40 minutes and let me know how it turns out! Thank you for sharing!! Happy 2018 Erica!!

  21. Love this recipe and so do my roommates! The muffins are usually gone within a few days in our kitchen! I was wondering if this recipe would hold up as a loaf, rather than individual muffins. Any thoughts on modifications for this?

  25. Oh my goodness, I loved this recipe!! Not only was it super delicious, but also I hate doing dishes, so I love that all of the ingredients went into one bowl! These muffins aren’t going to last long in our house!!

  27. I literally make these all the time! I recently made a few changes to help with lactation ?
    I sub 1/2 C. Flour for oat flour. Add 3 Tbs ground flax, use coconut sugar instead white sugar, up the baking soda to 1 1/2 tsp. use Earth Balance dairy free, soy free butter and dairy free chocolate chips! They still come out awesome. My family loves them!

  30. Thank you for sharing your modifications Farah! I know people are definitely interested in that, like me! Warm muffins are the best!! Have a wonderful 2018!! 🙂

  31. I’ve made this several times now with some variation sometimes but I always reduce the sugar or use applesauce instead. This is my go-to banana chocolate chip muffin recipe. I had it warm for the first time this morning and it was so good! Thank you for sharing this recipe!

  35. Made these as a present for my partner and he couldn’t believe that I’d made them myself! Thanks for the recipe, I’ll be making these again for sure!

  39. These are SOOOO good! Making them for the second time in about two weeks right now.
    Thank you so much for the recipe!

  40. Hi Caroline, if you don’t use muffin liners, then let cool for 5 minutes and take a knife or spoon and edge the muffin and lift up out of tin cup holder is how I do it, but if you don’t get to it, just line them with a knife to get them out.

    Go to: https://www.thebakingchocolatess.com/conversion-charts-kitchen-tips-2/
    This has all kinds of substitutions for yogurt, applesauce, honey, maple syrup and other sugars. It has all the replacement measurements there. I hope you liked the muffins!! Merry Christmas dear!

  41. Just made these tonight so I haven’t tasted them yet. Are they suppose to be taken out to cool or left in the pan until cool? Is there something else to use in place of the butter? Also, I saw in some other comments about adding yogurt or applesauce? Would you still add all the other ingredients and one of those in addition? Or does it replace something?

  43. Wow! These are absolutely the best banana chocolate chip muffins I’ve ever had. So moist on the inside with a slight crisp to the outside. My husband who is not into banana muffins said these are the best. Also, I completely agree, baking with the Ghirardelli chips makes a world of difference in taste.. Yummy!

  44. Kate, thank you so much for your kind words. I am excited that you enjoyed them and that you want to share it with friends. That is wonderful! 🙂

  45. Hello! I would just like to say that I made one and ate it and it was delicious! It looked good too! Thank you for the recipe and I will be sharing it with a bunch of friends! ?

  46. Hi Tenita, if you go to this page: https://www.thebakingchocolatess.com/conversion-charts-kitchen-tips-2/
    You will find a chart that is named ‘Alternatives to sugar’ that you can use to modify the recipe to your liking. Of course you can cut the sugar in half, the texture may change some though and you could even add in some applesauce if you want to cut some sugar with some of the other alternatives. If you find something that works well, let us know! 😀

  47. love the but just too sweet! what is the best way to cut sweetness? Would cutting sugar in half still work?

  49. Hi just wondering with the perfect banana and choc chip muffins when it says 350 oven surely that isnt 350 ° im guessing its really 180° or 350 f? Thankyou ?

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

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