These banana and chocolate chip muffins are ideal for a delicious and simple treat. They are easy to make, wonderfully fluffy, and incredibly moist. Moreover, they are filled with delightful banana flavor and gooey chocolate chips. Perfect for any time of day — you're bound to enjoy them!
★★★★★
Thanks for the sharing! Your recipe is simple and so good that have grams measurement ! I tried the mango muffins before and it turned out extremely nice! Kids love it very much! Thank you!
- Yeelee
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Why You'll Love This Recipe
We never run out of bananas in our house. More often than I'd like to admit, they end up sitting in the kitchen, turning all brown. We use them up by making these delicious banana and chocolate chip banana muffins, and here's why we love to keep making them!
Fluffy and moist—These are the best chocolate chip banana muffins, hands down! They're incredibly tender, bursting with banana flavor, and absolutely delicious. Plus, they're easy to make and freezer-friendly!
A good way to use up ripe bananas—Yes, turn the brown and sad-looking bananas into these amazing banana and chocolate chip banana muffins You won't regret it! Other ways to put them to delicious use are our healthy oat banana muffins, healthy banana peanut chocolate muffins, and our classic banana bread.
Versatile—These delicious and easy banana chocolate chip muffins are the perfect size for on-the-go breakfasts, after-school snacks, picnics, or travel. They will satisfy your hunger and sweet cravings, and prepare you for the day!
Ingredients For This Recipe
Bananas—This banana chocolate chip muffin recipe is perfect for using ripe, brown, and specky bananas that you don't know what to do with. Ripe bananas sweeten the muffins naturally while keeping them tender and moist! If you love to bake with bananas, our double chocolate banana bread is a must-make!
Oil—We're making banana chocolate chip muffins with oil, and that's our secret to keeping the muffins moist for days, like our double chocolate banana muffins! Any oil works great, like avocado oil, sunflower oil, rapeseed oil, coconut oil, or even olive oil. If using butter, use ⅔ cup (135g).
Chocolate chips—We enjoy using mini chocolate chips because they create more chocolate throughout the muffins! Regular chocolate chips and chopped baking chocolate bars also work amazingly. The chocolate bar gives a melting, oozy chocolate effect, while chocolate chips hold their shape.
Baking powder and soda—Both baking powder and baking soda are leavening agents that help these banana and chocolate chip banana muffins rise nicely, but they are not interchangeable in this recipe. Baking soda is necessary to react with acidic ingredients such as bananas and to give the muffins their lovely golden brown color.
See the recipe card for complete information on ingredients and quantities.
Variations For This Recipe
Make this recipe yours by tweaking it to your liking!
Raisins—Swap chocolate chips for raisins, and these muffins will be equally delicious!
Melted butter—Use 7 tablespoon of melted butter instead of oil.
Nut butter—Add 2-4 tablespoons of peanut butter, almond butter, pistachio butter, or any preferred nut butter. Add together with mashed bananas.
Add—ons: We recommend selecting only one from these to maintain the soft and tender muffins: ½ cup chopped nuts, like walnuts and pecans, fold them in the batter with the chocolate chips; ⅓ cup instant oats, add them together with the flour; ⅓ cup desiccated coconut, add them together with the flour.
A baker's best friend!
Kitchen scale
It gives accurate measurements for your ingredients, better than measuring cups. It is highly recommended, as baking is a science!
Step-By-Step Instructions
Step 1: Prepare the dry ingredients. Mix all-purpose flour, salt, baking powder, baking soda, and cinnamon powder in a bowl, using a spoon.
Step 2: Prepare the chocolate chips. Take 1-2 tablespoon of dry ingredients mixture and add it to another bowl containing chocolate chips. Mix well.
Step 3: Mix the wet ingredients. In another bowl, add mashed bananas, sugar, oil, vanilla extract, and eggs. Mix well using a hand whisk.
Step 4: Add the rest. Add the dry ingredients and mix well. Finally, add the chocolate chip mixture and fold everything with a spatula.
Step 5: Bake. Using an ice cream scoop, divide the batter evenly into 12 muffin liners. Optional, sprinkle some chocolate chops on top. Bake in a preheated oven at 400ºF (200ºC) for 18-20 minutes.
Step 6: Serve. Remove the muffins from the oven and serve warm. These banana and chocolate chip muffins taste even better the next day!
Recipe Expert Tips
If you're going to make these banana and chocolate chip muffins, follow these top tips!
- Use ripe bananas. Brownish skins with specks are the best! Underripe bananas will make the batter lumpy, not as tender and moist, and less sweet.
- Mash the bananas using a fork. We noticed it's even easier and they mash even better compared to using a masher.
- Measure flour using the scoop and level method. Don't scoop the flour into the measuring cup, and avoid packing it down. This will help prevent using too much flour, which can result in tough muffins.
- Don't overmix the dry and wet ingredients. This will prevent the muffins from getting tough.
How To Store And Freeze
Store—These banana and chocolate chip muffins can be stored in an airtight container at room temperature for up to 5 days. They can last a few days longer in the fridge, but just make sure to bring them to room temperature or reheat for a few seconds in the microwave. The chill from the fridge might give the impression that the muffins are tough, but they're not.
Freeze—Place them in an airtight container in the freezer for up to 3 months. Thaw at room temperature.
Recipe FAQs
Wrap the unpeeled bananas in aluminum foil and place them in the preheated oven at 350 (175) for 10-15 minutes. Easy!
Ripe bananas with brownish skins and specks are amazing, as they naturally sweeten baked goods and keep them tender and moist!
Insert a toothpick into the center of the middle muffin. When it comes out clean, the muffins are done.
Definitely! Thaw the bananas until they reach room temperature, mash them, and then follow the remaining recipe instructions. Do not discard the liquid that forms during thawing, as it will result in dry muffins.
Did you try these Banana and Chocolate Chip Muffins?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make Them
📖 Recipe
Banana And Chocolate Chip Muffins
Ingredients
Dry Ingredients
- 1 ½ cup (195 g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (250 g) mashed ripe bananas , around 2 bananas
- ½ cup (100 g) granulated sugar
- ⅓ cup (65 g) oil
- 1 teaspoon vanilla extract
- 2 large eggs , room temperature
- 1 cup (180 g) mini chocolate chips
Instructions
- Preheat the oven to 400ºF (200ºC). Line a 12-hole muffin pan with muffin liners.
Dry Ingredients
- Mix all-purpose flour, salt, baking powder, baking soda, and cinnamon powder in a bowl, using a spoon.
- Take 1-2 tablespoon of dry ingredients mixture and add it to another bowl containing chocolate chips. Mix well. Set aside.
Wet Ingredients
- In another bowl, add mashed bananas, sugar, oil, vanilla extract, and eggs. Mix well using a hand whisk.
- Add the dry ingredients and mix well, making sure not to over mix the batter. Finally, add the chocolate chip mixture and fold everything with a spatula.
Bake
- Using an ice cream scoop, divide the batter evenly into 12 muffin liners. Optional, sprinkle some chocolate chips on top. Bake on the middle rack for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use ripe bananas. Brownish skins with specks are the best! Underripe bananas will make the batter lumpy, not as tender and moist, and less sweet.
- Mash the bananas using a fork. We noticed it's even easier and they mash even better compared to using a masher.
- Measure flour using the scoop and level method. Don't scoop the flour into the measuring cup, and avoid packing it down. This will help prevent using too much flour, which can result in tough muffins.
- Don't overmix the dry and wet ingredients. This will prevent the muffins from getting tough.
Nutrition Facts
The nutrition facts provided are an estimate per serving. Accuracy is not guaranteed.
Originally published on Aug 16, 2017. Updated with improved text, recipe, and pictures on Aug 2, 2024.
Sriya Herat says
Tastes amazing ! Made it this evening .😊Thank you..
Bea says
I'm happy that you liked it, thanks Sriya! XO
Loo Sunh Hong says
Hi, my grand daughter likes raisin so can I changed the chocolate chips to raisins?
Bea says
Hi! I don't see why not, if she likes them.
Revathi Kumar says
Hey, great recipe! Turned out pretty well.
Can I use more bananas?
KC says
Hello. I'm a newbie at baking and found this recipe. I'm proud at myself because I nailed it! Yay! Thank you so much for your delicious recipe. So easy to follow. ❤
Bea says
Yeay, congrats! I'm happy to hear that. Thank you so much! XO
Naaz says
They were delicious.
I had a question to ask, if I were to multiply the ingredients 3 times the original how much flour would I need?
I guess I can work out the rest but would be helpful if you can let me know.
Bea says
You would need to multiply all ingredients by 3, including the flour. Hope it helps and I'm happy that you liked it, thank you Naaz!
Krunali Shet says
Is it fine to use either baking soda or baking powder ? Or is it compulsory to use them both ?
And if i want to put butter , then how much should be the quantity for it.
Please do reply ... 😊
Bea says
You'll need to use both for this recipe. Use 150 g of butter if you want to replace the oil. Hope it helps 🙂
Krunali Shet says
Thank you so much for your help.
Christine says
Tastes amazing!! So moist and decadent 😊 what is the best method to store them to prevent them from getting soggy though?
Bea says
Hi Christine! I usually keep them in air tight container at room temperature for a few days. If not, I simply individually wrap them in cling film and freeze them. Hope it helps and thank you so much! XOXO
Christy says
Yummy muffins.. my kids loving it...!!! Thank you for the delicious recipe..😋
Bea says
That's great, I'm happy to know that they loved it. I'm thinking of making some for this weekend. Thank you Christy!
Anna Hoo says
Successfully made this muffin for a party and everyone says its yummyyyyy.
Bea says
That's awesome! Thank you Anna!
Mary grace Jacinto says
I made it right away when i saw your video and it taste yummy my family really like it thanks for sharing your recipe👌👌👌👌
Bea says
I'm happy to hear that everybody loved it, thanks Mary! XOXO
Kristin says
My new favorite banana muffin recipe! So easy to make and the results are absolutely delicious. Thanks so much for sharing!
Bea says
Thank you Kristin! Yes they are my favourite too 😀
lily says
Made it this evening, it was so quick to make and the taste was absolutely delicious!
Bea says
Thank you so much Lily! Yes, they're super easy and fast to make. They even taste better the next day, just letting you know 😀
lily says
absolutely delicious! thank you for the great recipe!
Sana Shaikh says
Turned out beautiful and perfect... Loved em.....
Bea says
That's great Sana, thank you so much for the love!
Svetlana Nikitina-Kim says
Super easy and delicious, thank you!
Bea says
Happy that you liked it, thank you Svetlana! 🙂
Denise Jones says
I have never been a fan of baking but because we had over riped bananas i decided i could make something and i found your recipe on Youtube. The final outcome was perfect!!!!!!!!!! And they taste just great! Thank you for such a easy amazing recipe to follow 🙂
Bea says
Awesome, I'm excited to hear that Denise! Bananas are simply great for baking, they're so versatile. If you're into baking now 😀 , there are a few more bananas recipe in my website. Thanks for the love Denise! 🙂