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. Great to hear Suan! I’m so glad you made them and the family is loving them! Thank you so much for commenting and your kind review! xo

  2. I have made these at least 6 times now and oh boy are these delicious! My kids are always asking for these now! And such a simple recipe! They freeze really well too and thaw fast….just put a frozen one in their lunch box and ready to eat by snack time!

  3. I’ve made these several times and they are delish! I’ve added blueberries and walnuts or mini chocolate chips and walnuts. I substitute the flour for coconut flour instead as well and it’s yummy.

  7. Pingback: Perfect Banana Chocolate Chip Muffins- Your Go-To Snacks – Cookie, Brownie & Chocolate Obsessed The Baking ChocolaTess – Cookie, Brownie & Chocolate Recipes – Rima's eats and treats

  8. Pam, I have used Lakanto in a lot of desserts, and it always works out, so yes I do think it would work. It’s a 1 for 1 replacement.

  9. Have you tried artificial sweetener with these? Wondering if Lankato’s Monkfruit sugar replacement would work in this recipe?

  10. Pingback: 25 Best Muffin Recipes - Delicious Muffin Recipes -

  12. These muffins are sooooo delicious. Can I make mini muffins with mini chocolate chips for this recipe?

  14. I CANNOT bake, but these always come out perfect….. I substitute ground flax seed for the 1/4 cup amazing flour and use stevia instead of the sugar…. my kids cannot tell the difference! Live these muffins! ❤️

  15. Thank you so much for your kind comment Ariane! The main difference between muffins and quick bread is that muffins take significantly less time to cook. So if you are converting muffins to a loaf, lower your oven temperature 25 degrees. And you will want to increase the cooking time to at least 45 minutes, possibly longer. Hope that helps, even though I haven’t tried this method myself with these muffins. Thanks again!

  16. I absolutely love these muffins!! They are a hit with the whole family.
    I was wondering if the can be made into a bread pan? If so, would I need to change anything in the recipe and how much longer would you say it would have to bake?
    Thank you!

  18. I have been looking for an alternative to banana bread as I want something that will last longer. This recipe is wicked easy to follow and the final product was delicious! Few tricks that I used: lightly coated the chocolate chips with flour and gently folded them into the batter to ensure they did not sink to the bottom. I also used liners and did not have any problems with sticking.

  20. I had 4 older bananas and your recipe came up in a search. This is the best banana chip muffin I’ve tried!!! It was easy and delicious. Thanks for sharing.

  24. I love this recipe so much!! So easy and the only banana muffin recipe I love. Thanks fo much for sharing

  26. These are my new favourite muffins. They really are the perfect balance of banana and chocolate. I used bobs red mill egg replacer and gluten free flour the texture was perfect.

  28. I have made these muffins quite a few times, I absolutely love them! I have to stop my boyfriend from eating them all! Thank you so much for sharing this recipe!

  32. I made a double batch of these muffins and they are amazing!!! They turned out light, fluffy and flavourful.

  34. These muffins are to die for! I added some white chocolate chips and some heath bar bits and pieces to them as well.. can’t say enough how fluffy and moist these muffins are! Have made them several times and they never fail to impress everyone!

  36. These were delicious! I used brown sugar, threw in a little more than a C of chocolate chips, only used 3 ripe bananas and baked them in the muffin pan with 6 big muffins instead of 12. Baked them 30 minutes. Soooo good. Just printed the recipe. Will make these again. Would be good with some walnuts thrown in too.

  40. Tried this recipe, and the muffins turned out great! This is the first batch of muffins I’ve left out, and they still stayed soft. I will definitely be using this recipe again!

  41. Kelley, I’m so happy you all love them! My husband is like your your youngest with the microwave and getting the chocolate chips all melty and adding the coconut protein powder is genius! I have done them with coconut flour, but never thought about the protein powder. Thanks for commenting, I appreciate it so much! xo

  42. Ok, so I have made these at least two dozen times so I TOTALLY feel obligated to make a comment. They are perfect! I have to limit the goblins on how many they can eat a day. The youngest loves putting them in the microwave so the choc chips are melted. The only thing I do different is half the flour and add a coconut protein powder. It a small cheat but I have yet to feel guilty.

  44. So fluffly and delicious. Made them non dairy and gluten free using melted margarine that tastes like butter and spelt flour. They were a hit. Thanks

  45. Pingback: Try Banana Choc Chip Muffins for Yummy Treat – Business Info Online

  47. I have made a lot of banana chocolate chip muffins over the years and I have to say these are the best I have ever made. They are very moist!

  49. Just made these and they are PERFECT. I used cake flour instead of all purpose. I left my bananas mashed a little more on the chunky side. Will definitely be making these a lot more!! Thank you!

  50. I haven’t tried it, but I think it would be better served as a cake than a bread in an 8×8 pan. It’s not dense like a banana bread, but if you try it, let us know how it turns out Caterina!

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

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