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Look no further for the best Banana Chocolate Chip Muffins! Made with just a few ingredients, this recipe yields soft, moist and fluffy banana muffins that everyone will love.
Nothing beats the smell of fresh banana bread in the oven. And when I’m craving banana bread in muffin form, I reach for these Chocolate Chip Banana Muffins.
These muffins are just like my Chocolate Chip Banana Bread (one of my top recipes!), but in muffin form. Gooey chocolate chips are scattered throughout warm buttery muffins to create a breakfast or snack everyone loves.
Pack muffins for a tasty on-the-go snack or breakfast options. Kids love them as a snack for school. No matter how you enjoy them, you will want to make this recipe again and again!
Table of Contents
The Best Banana Chocolate Chip Muffins Recipe
Chocolate makes everything better, including banana muffins. We use a classic banana muffin recipe and add melty chocolate chips to create an irresistible snack.
Here is everything we love about Chocolate Chip Banana Muffins:
- Made with simple ingredients: You probably already have all of the ingredients you need in your kitchen and pantry. If you don’t have ripe bananas, see the tips below for quickly ripening bananas.
- Only 10 minutes of prep: Stir everything together in a bowl, fill the muffin tin and bake!
- The perfect combination of flavors: Banana and chocolate is always an elite pairing!
- Easy to adapt: You can easily adapt the recipe to make it gluten free or dairy free. Or add nuts to make them extra crunchy.
- Freezer-friendly: Make a large batch of these muffins and pack them in your freezer to snack on whenever you want!
Ingredients You Need for Banana Muffins
Flour – You’ll need standard all-purpose flour, but can substitute with 1:1 gluten free all-purpose flour, if desired.
Light Brown Sugar – I use brown sugar to sweeten the bread. You can reduce the amount of sugar, if desired, for less sweetness.
Honey – You can substitute the honey with granulated sugar, if desired.
Unsalted Butter – You can substitute with melted coconut oil, if desired.
Milk – Any type of milk works. Use dairy free milk, if needed.
Egg – This provides structure and helps bind the ingredients together for even baking.
Vanilla Extract – Elevates the flavor of the batter.
Ground Cinnamon – I find that adding a little bit of cinnamon adds a delicious flavor. You can omit, if desired, but it really does make a difference!
Leavening Agent & Salt – This recipe uses baking soda, baking powder and salt.
Chocolate Chips – You can use mini chocolate chips or regular sized chocolate chips. I like using the Ghirardelli brand because I find they are a great quality for the price. I use semi-sweet chocolate chips for the perfect balance of flavor, but you can use dark chocolate chips or milk chocolate chips, if desired.
You can also omit the chocolate chips, if desired. But, why would you do that? Chocolate chips are the best part!
Steps to Make Chocolate Chip Banana Muffins
- Prep for Baking: Preheat the oven to 425°F. Line a muffin pan with paper liners.
- Prep the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- Prep the Wet Ingredients: In a large bowl, combine the mashed bananas, brown sugar, honey, egg, melted butter (or oil), milk and vanilla, until smooth.
- Combine the Ingredients: Fold the dry ingredients into the wet mixture, until smooth. Fold in the chocolate chips until well combined.
- Finish and Bake: Spoon the muffin batter into the 12 muffin cups, filling them to the top. Bake for 5 minutes, then lower the temperature to 350°F and continue baking for 13 to 15 minutes, or until a toothpick inserted into the centers of the muffins comes out clean.
Muffin Baking Times
You can adjust the total baking time, depending on the size of the muffins.
For mini muffins, bake for 14 to 16 minutes.
For regular muffins, bake for 18 to 20 minutes
For jumbo sized muffins, bake for 20 to 22 minutes.
Banana Muffin Recipe Tips and Substitutions
- Bake at a higher temperature for the first 5 minutes: This creates that nice dome shaped muffin tops that you find in classic bakery style muffins. You can bake them at a consistent 350°F but you will need to adjust the cook time slightly, adding an additional 2 to 5 minutes.
- Add nuts: Fold ½ cup of your favorite nuts into the batter before baking. Walnuts and Pecans are great choices.
- Make an entire loaf: If you want to make an entire loaf of banana bread instead of muffins, you can find the oven temperature and baking time on my Easy Chocolate Chip Banana Bread recipe.
- Serve with peanut butter or nutella: While banana muffins taste great on their own, you can elevate the flavor by serving them with a spread of peanut butter or nutella.
- No muffin liners: You can bake the muffins without paper liners, just be sure to spray the muffin tin with baking spray before filling to prevent the muffins from sticking to the pan.
Frequently Asked Questions
How do I ripen bananas quickly?
If you want to make these banana muffins but don’t have ripe bananas, you ripen them in the oven. Place them on a baking sheet with the skin on and bake them at 350°F for 10 minutes. Let them cool slightly before using. The heat from the oven speeds up the ripening process.
Can I substitute fresh bananas for frozen?
Yes, of course! But make sure to strain off the brown liquid as frozen bananas release a pool of brown liquid when thawing.
Can I make these gluten free, dairy free or sugar free?
Yes, you can use dairy free milk, dairy free chocolate chips and dairy free butter or coconut oil. You can use 1:1 gluten free all-purpose flour to make them dairy free. I like adding a little bit of sugar to sweeten the muffins, but you can omit the sugar, if desired. Or use honey as a natural sweetener.
How can I tell if my muffins are done?
The muffins are done when a toothpick inserted into the center comes out clean.
How to Store Muffins
To store, keep them in an airtight container at room temperature for up to 3 days.
To freeze, place them in an airtight container and freeze for up to 3 months. We use freezer safe plastic bags and squeeze out as much air as possible before freezing to keep the muffins fresh. Thaw the muffins just before serving. You can also wrap them individually in plastic wrap before placing them in the plastic bag.
Other Muffin Recipes
If you love this banana chocolate chip muffin recipe, then you will want to try some of our other amazing muffin recipes!
Did you try this Banana Chocolate Chip Muffins recipe? Leave a recipe review and rating below.
Banana Chocolate Chip Muffins
Ingredients
For the muffins:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large ripe bananas, mashed
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 large egg, room temperature
- 1/3 cup butter, or coconut oil, melted
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 425 degrees F. Line a muffin tin with paper liners.
- Sift together the flour, baking soda, baking powder, salt and cinnamon; set aside.
- Combine bananas, brown sugar, honey, egg, melted oil (or butter), milk and vanilla in a large bowl. Fold in the flour mixture and mix until smooth. Fold in the chocolate chips until combined, then spoon into muffin liners, filling them to the top.
- Bake for 5 minutes, then lower the temperature to 350 degrees and continue to bake for 13 to 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes, then transfer to a wire rack. Keep covered at room temperature for 3 to 4 days or in the refrigerator for up to 1 week.
Notes
- Bananas: Use very ripe bananas with plenty of brown spots.
- Flour: Swap in 1-to-1 gluten-free flour if needed.
- Sweetener: Use 1/4 cup granulated sugar instead of honey, if preferred.
- Milk: Any type works, including dairy-free options.
- Chocolate Chips: Use mini or regular chocolate chips—or omit them if you like.
- Storage: Keep in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe but was curious about the serving size for the nutrition information, is that for 1 muffin? Thanks!!
Yes, the nutritional information is per muffin with the recipe yielding 12 large muffins. If you have more than 12 muffins, then the nutritional information would be adjusted down. Enjoy!
Made these and they were absolutely delicious, I used one block of semi sweet chocolate cut up into tiny bits instead of chocolate chips and this worked fine
Sooooooo moist and yummy!!! I used coconut oil and added a few chopped walnuts to a few muffins for our nut-lovers. 6 yr old grandson gobbled his right up. Definitely a keeper recipe!
I never tire of this recipe Love the banana chocolate chip combination – just perfect!
The perfect snack or breakfast! So moist and delicious!