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

  3. These turned out great! My husband and boys said they were the best muffins I’ve made!
    Thank you for a great recipe!!

  4. I’m working on getting the nutritional information, but someone earlier had posted 251 calories and 9.2 grams of fat. Stop back in a couple of days and it should be updated accordingly. Thanks!

  6. Have a batch in the over right now and they look and smell soooooi good! I found it made more than 12, about 15 but I’m so excited to try them!

  8. Amazing! I followed the recipe and didn’t use muffin liners. They browned perfectly. I did cut the sugar in half. And they were perfectly sweet enough. This will be my “go to” from now on.

  10. Made these today and they are delicious! I used to use my mom’s old Betty Crocker recipe but this one is. 1000 times better! I used my mini muffin pan and baked for 10 minutes. Thanks for sharing!

  14. These are super moist and delicious. We added 1/2 peanut chips and 1/2 chocolate chips and baked them into mini muffins, they turned out perfect! Definitely be making these again for the kiddos.

  18. Great recipe. Easy and so tasty. My kids have made them three times already. Family fav for sure.

  21. I made these yesterday and they are so moist! I will never make a different recipe. They are perfect. I had two because they were so good.

  25. I added mini semisweet chocolate chips on top of the batter one I had it in the pan and they cake out beautifully!!! This was certainly a good choice for the ripe bananas I had!!

  27. These are amazing!! So easy and moist. My only complaint is that mine browned much more than yours so they aren’t as pretty. I even took a batch out at 17 minutes and they are super dark but oh well. The flavor is awesome and I’ll make these again for sure!!

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  30. Turned out perfect! My family ate them all and said they were delicious before I could even eat one myself! guess I’ll just have to make some more

  33. Just made these and they’re fiiiire!!!!! So delicious and perfect amount of each ingredient! If you like banana muffins and chocolate, you need to make these, like, yesterday!

  35. Omg my husband and 20 month old son loved them! I don’t think they will even last a day on my house. Thank you!

  38. Love it that you and your granddaughter had the pleasure of making these! Looking forward to when I can do the same with my granddaughters! You made them a little healthier and that’s always a good thing in my book! Thanks so much for trying them and the awesome rating. xo

  39. My six year old granddaughter and I just made these. The only change I made was to use white whole wheat flour and cook the muffins for 23 minutes. So delicious!

  40. Awesome! So glad you enjoyed them. If they were a little denser, it may be because there was more banana used than required, but still makes good muffins. 🙂 Thanks so much!!

  41. Very good! I had to cook them for a lot longer and they were dense, not fluffy, but they still were amazing!

  42. Thank you so much for pinning to make again Kelsey! I’m so happy they were a hit and the coconut sugar worked out for you. I love it that your daughter is into baking. She sounds like a natural already and she should be proud! I’m proud of her too! 🙂 Have a happy 4th!

  43. AMAZING! My daughter 9 made these all by herself. She’s so proud! Only substitute we made was we used coconut sugar instead of granulated white sugar! Saving this pin for sure!!!

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  46. Just whipped up a quick batch of these before bed so we have breakfast in the morning. From start to finish, including dishes, was 45 minutes! And they are AMAZING!

  48. Just took these out of the oven, and a minute later there’s one less. So good, I didn’t even let it cool! Really delicious!?

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  50. Hey Margaret! It needs to be cooled or room temperature at least. Hot or very warm melted butter can actually melt the sugar in muffins or even cook the eggs, which could drastically change the texture of the muffins. Hope that helps and hope you enjoy!! xo

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

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