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
Yes double it! Can always freeze for later! Thank you so much Tina!! xo
I’m so happy to hear that it worked out for you Lisa! Thanks for your comment and feedback! xo
I just made the muffins as I always have over ripe bananas left.
I decided to try this recipe and it’s great!
Moist and delicious. Perfect and easy recipe.
I am going to double it next time!
You cannot go wrong!!!
So good!!!!
Amazing-used dark choc chips, but recipe is awesome and easy! Thank you!
No, I would not use the same. I would probably use 1/2 cup coconut flour with this recipe.
We only have coconut flour on hand. Should we used the same ratio for flour?
Hi Cassie, I use an ice cream scoop, so 1/4 cup or 2/3- 3/4 full in the muffin tin is good. Enjoy!
Yes, that is what I normally use because we always have it on hand. Enjoy Lynn! xo
How much do you fill the pan? For example, should I only fill the cups halfway? 3/4? Thanks! Can’t wait to try.
Can you make these with regular app purpose flour?
That is so cool! I’m so happy to hear it and that you’re making them a tradition! xo
My family loves these! We now make a double batch once a week. A new tradition!
That’s so awesome Margret! Thank you so much for the very cool rating and commenting! xo
I cannot even tell you how many times I’ve made these muffins. It is the most perfect recipe, ever. My family loves them! ❤️
Either, but I prefer parchment paper. Most loaves take anywhere from 50-60 minutes. Enjoy!
Hi! I’m wondering how long it would take to bake a loaf using your recipe? Should I use parchment paper then or still just grease? Thanks so much!
Yay! So happy to hear Makenna! Thank you so much for trying them and commenting! xo
These came out great! So moist. I made half with blueberries and half with chocolate chips. I did mini muffins and they were done in about 9-12 min.
They most likely will brown more, so just reduce the time a couple of minutes and yes you could change the sugar.
Also- may i 1/3 half white & 1/3 brown sugar?
Will they overcook on the edges in a dark non stick muffin pan if i dont use liners?
I would say 7-9 minutes. Enjoy Curtsy!
How long would you bake them if you wanted to bake them in a mini muffin tin?
I just made these muffins, used regular flour cuz that’s all I had, and omg, they are to die for. Will definitely
Be making again, and so easy and fast to make. Thank you for this recipe
Linda, so happy to hear the kids love these! Thank you so much for making them and letting me know! xo
This is my go to banana chocolate chip muffin recipe. Every time I make it my children all tell me it’s that it’s the best batch of muffins I’ve ever made!
Thank you for sharing!
Sweet! This recipe is always a great one for ripe bananas every time with pretty much any flour I’ve used. So glad you all loved them and thank you for trying them Nikki!! xo
Googled this during the pandemic when I didn’t want to waste our bananas and wanted to keep the kids busy. We used whole wheat flour and they still turned out fantastic. Thanks so much for this!
Yes of course. Enjoy!
Hello, these do sound delicious, can I use all purpose flour instead of gluten free??
Alison, I’m sorry, I’ve never tried it with almond flour, but I did try it with some coconut flour with success, so you could try it and see? I guess I’ll have to give it a try and see at some point though!
Can I just almond flour?
So great to hear Christina! That’s what I love about this recipe, how versatile it is to make it a little healthier or not. 🙂 Thank you so much for you feedback and awesome review! xo
These are my kids #1 favourite treat. I tried several other recipes but this one beats them all. The only thing I change is I use 1/2 agave and 1/2 Kane sugar instead of white processed sugar to make it a bit healthier. Thanks for the fantastic recipe!
I’ve made these about 10 times now. My favourite recipe for sure!!! I just add a little cinnamon. Perfection!!! Thank you.
Delicious! I was feeling adventurous so added about 1/4 cup of sour cream, cinnamon and walnuts to the batter. I also cooked them in jumbo muffin tins so they needed to cook longer. Thank you for this wonderful and easy recipe 🙂
Just took my first bite of this delicious muffin. I only use Ghirardelli chocolate chips as well. This will be my go to recipe from now on.
Wow I googled this recipe and baked them for the first time tonight…followed it except used milk chocolate chips instead of the semi-sweet and they were so good. My husband and I thoroughly enjoyed them…so good!! Thanks for sharing this recipe.
I love hearing this Tara and so grateful you deemed it as the family’s favorite muffin! That is the best! Thank you so much. xo
This is my family’s favourite muffin recipe. So moist and delicious. I have 3 children that aren’t easy to please in the kitchen; but this is a crowd pleaser.
Our family favorite banana chocolate chip muffin recipe. I use a dark pan so I lower temp to 325’ and cook for 22 minutes and like to use dark chocolate chips!! Delicious..
It’s amazing
Thank you! Hope you enjoy!
Look yummy! One of my favorite Banana Chocolate Chip Muffins, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Thank you so much for the rating and review! I’m so glad you all loved it!
Super delicious recipe! I baked mine in the paper liners and they weren’t messy at all they stayed together perfectly. My family loved this recipe and i will definitely be making it again!
Excellent advice & tips Alicia! Thank you so much for sharing. I know there a so many out there that will love this information. 🙂 Thanks for loving the recipe too!
I made these today, love that it’s a relatively short ingredient list. They taste wonderful, I subbed the sugar for 1/3 c of both coconut sugar and maple syrup, and used my own gluten free flour blend I grind myself. If anyone is striving for gluten free baking I highly recommend buying a grain mill (wonder milk is what I have) and grinding your own grains. It saves a lot of money if you buy bulk grains from azure standard and grind in batches, I follow Chef Brad’s advice and use any 3 or more GF grains and swap cup for cup in any regular flour baking (with the exception of yeast related baking). Fave blend is 1:1:1 of brown rice, sorghum grain and oat groats. The blend is so flavorful! Used it here and it was amazing!