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
Thank you so much Angi!! xo Less chocolate chips, I’m with ya!
Fast, easy to make and yummy. I did cut back on the amount of chocolate chips (personal preference). Will sooo be making again!
What does cooling the butter do?
Hi Kim! Yes you could make them mini muffins. I would probably use mini chocolate chips, but temp the same and reduce to 10-13 minutes. Enjoy!!!
Could you make these as mini muffins? Would I adjust cook temperature or just time?
I just made these and they came out perfect!!! Thank you so much for sharing this recipe!
Love these as they are! So gooood! I wanted a healthier version for my son’s lunch without losing the deliciousness of this recipe so I modified it every week getting a little healthier each time until we reached the point where it wasn’t tooo healthy lol.
We like to use half the sugar, add frozen wild blueberries (they are tiny so doesn’t add water content), and sub wheat bran and flax seed for half the flour…and used whole wheat flour instead. Super yummy! Also if the bananas are small I can get away with adding an extra.
Awesome! So glad to hear! Thank you so much for sharing your substitutions Nicola! 🙂
These were DELISH! I didn’t have enough GF flour so made some oat flour with my food processor and subbed maple syrup for sugar. YUM YUM YUM. I baked mini muffins for 15 mins and they were prefect.
So glad you found a substitution to work with it well and I love the addition of the nuts and seeds. Thanks so much for sharing Cindy! xo
Apr2019…typical of me to start a recipe without verifying I have all ingredients – especially when baking is a last minute decision. Found I didn’t have eggs, so added a couple heaping Tbsp of blueberry yogurt. Also, prefer nuts to chocolate in muffins, so added some sunflower and pumpkin seeds as well as chopped pecans. Very good and very moist muffins. Did not use muffin cups. Greased muffin pan with coconut oil. Muffins did not stick at all. Happy with this recipe…Thank you!
First time ever making muffins. Easy to follow and turned out delicious!
I made these muffins for my coworkers and they absolutely loved them! They were super moist, easy to make, and delicious! However, next time I make them I might use a little less chocolate chips in them..I followed the recipe but it seemed a little overpowered. My batch made 18!
I make these all the time for my two boys. Super easy and always delicious!
Trying recipe now will tell ya what I think
I love to make thies muffins and can I freee ze some of thies becaus these are too much for me.
Yes I don’t see why you couldn’t use those. 8 bananas. 🙂 Thanks for loving these muffins!! xo
I’ve always loved these muffins! Going to be making some today, but I was wondering, can I still use the muffin liners (mine are a parchment liners) and if I double the batch, does that mean 8 bananas or still 4? Thank you!!
These are the best ever! Thank you so much.
Hi Sanvi! I don’t know how they will turn out, but in a pinch, either use 1/3 cup applesauce, 1/4 cup yogurt or Greek yogurt, buttermilk or any kind of milk, even coconut or almond. There is also a method you can make it with flax seeds – 1 tablespoon flax seeds and 3 tablespoons water – but I’ve never tried it, but hear it’s successful. Hope that helps and hope he enjoys! 🙂
I don’t know Judy, because I have the same problem! 🙂 I’m so glad you love them! xo
Hii..planng to make muffins with my toddler..very excited?..what can i substitute egg with? No eggs at home..bd i promised him will make it today.
Best ever muffins, so moist, this has become my favourite banana chocolate chip muffin. Only one problem, how do you stop at one lol
I’ve never been a huge fan of banana chocolate chip muffins, but I made these with some ripe bananas I didn’t want to throw out. And oh my goodness! You have changed the game in banana muffins. Amazing!!
The muffins were really good. I did them with my family and they were really easy to make. Thanks so much for the recipe. The muffins were amazing!
You are very welcome Holli! I’m so happy you loved them! 🙂
Awesome Nicole! I’m so glad you are going to make them again. 🙂 Thank you!
These muffins were moist and delicious! I prefer these over a banana bread any day. Thanks so much for the recipe!
not paying attention, I bought the milk chocolate chips and they were huge so I put half a cup instead and were very chocolaty and good. but next time will buy semi sweet
So glad you enjoyed! 🙂
100% recommend! Did this receipe without chocolate chips and they were delicious as ever! Yum!
That’s great to hear Julie! I’ll add in in the recipe notes for those looking for a sugar substitute. Thanks for the info and so glad you enjoyed. xo
I just made these and substituted the refined sugar for baking Stevia. (Same amount as recipe). They turned out perfectly at exactly 18 minutes in my convection oven.
Great to hear Danielle! Sounds good with your additions for sure! 🙂
Thank you so much Aiesha! Allow muffins to cool down to room temperature, then freeze muffins for about an hour, until solid.
Transfer muffins into a freezer bag and keep in freezer up to two months. Mke sure to squeeze out any extra air first and double bag muffins. To heat, remove the frozen muffin (s) and warm up in the microwave for 30 seconds to 1 minute.
The best banana chocolate chip muffins I’ve ever had! What’s the best way to freeze them?
Thank you for this recipe! I also added peanut butter chips (Reese’s) and a little bit of cinnamon. I used about 1/3 cup peanut butter chips and 2/3 cup chocolate chips. They are the best muffins I’ve ever had!
Yay! Awesome, so glad it worked for you! xo
Just made these with gluten free flour and they came out perfect!
Hey Kim, it’s me again!!! Just coming back from making another batch of these delicious, heavenly morsels with my friend Cassie, and we just want to send our appreciation again for gracing us with this beautiful recipe. We would like to propose a modification to this it. This “new” recipe developed from a happy accident. We had just heated up the banana mixture, and when we were adding the chocolate chips, they melted!!!! The muffins turned brown, which threw us for a loop, but after tasting them, WOO-IEEEE!!!! What a treat!!!! Also, we deconstructed one and added strawberries and Nutella. PLEASE EVERYONE DO TRY THIS AT HOME!!!! You will not be disappointed. From your friends here at Wilfrid Laurier, we encourage you to embrace your own happy accidents, because you never know… You might surprise yourself:))))
My family and I LOVE these muffins and make them often. Wondering if you know the calorie count per muffin based on your recipe? Thank you!
I love the idea of using those cute mini loaf pans! I just ordered one of those pans and can’t wait to try it. Thanks for commenting and finding me on Pinterest Sharlene!
Our favourite go to Banana Muffin Recipe! Glad I found this one a couple years ago on Pinterest. I don’t modify the recipe at all its perfect! I use a Mini Loaf Pan and it makes 8 nice big mini loafs. Yummy! They turn out every time!
me to!!!!!!!!!!!!!!!!!
I’m so glad you and your family enjoyed them Corinne! The recipe is definitely worth making over and over! Thanks so much for visiting and hope you come back often. 🙂
Love these. Similar taste to traditional banana bread but lighter and fluffier. Taste was great and kids loved them. Will definitely being making these again!
Made these this afternoon and they are absolutely delicious. I baked mine in reusable silicone baking cups (cupcake liners) that I sprayed with Baker’s Joy. They baked up beautifully & slip right out of the silicone cups. Easy to make & they don’t last very long! Thanks so much for such a great recipe!