Banana Chocolate Chip Muffins are super moist, loaded with chocolate chips, and full of delicious banana flavor. This is a really special recipe that yields the most spectacular muffins. You’ll be proud to make these for your family, for a special event, or for that event at school or church. Oh, and if you want to make a bread version, try my Chocolate Chip Banana Bread.

Chocolate Chip Banana Muffins Recipe

Why You’ll Love Banana Chocolate Chip Muffins

These muffins are a great way to utilize over-ripe bananas and turn them into a treat that’s both easy to make and crazy-tasty to eat. I love these muffins as a dessert because they aren’t overly sweet, but they definitely satisfy a sweet tooth.

What are Chocolate Chip Banana Muffins

Banana Chocolate Chip Muffins are moist, flavorful muffins filled with the goodness of mashed bananas and studded with chocolate chips. They are the perfect mix of sweet banana flavor and chocolatey goodness, making them a hit for adults or the kiddos. This is one of my most popular recipes, and is a tried-and-true classic that you will treasure.

Banana Chocolate Chip Muffins

How to Make This Recipe

Creating Banana Chocolate Chip Muffins is a total breeze. You’ll start with mixing dry and wet ingredients before combining them to form a batter, then bake to perfection. Here’s how to do it:

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • ½ cup (1 stick) butter, melted or softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated (white) sugar
  • 2 large eggs, at room temperature
  • ½ cup semi-sweet or milk chocolate chips, plus extra for topping
  • Optional: 1/4 cup sour cream or maple syrup for added moisture and flavor

Step-by-Step Instructions

Step One: Start by preheating your oven to 325 degrees Fahrenheit. Prepare your muffin tin by lining it with muffin liners or spraying it with non-stick cooking spray. I tend to prefer the muffin liners, but, it’s up to you!

Step Two: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will be your dry ingredients mixture.

Banana Muffin Batter with Chocolate Chips

Step Three: In a separate bowl, mash the ripe bananas well. To your mashed bananas, add the vanilla extract and milk. Stir it all up to combine.

Mashed Bananas for Banana Chocolate Chip Muffins

Step Four: In a medium bowl, use an electric mixer on medium-high speed to cream together the melted (or softened) butter, light brown sugar, and white sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Making Chocolate Chip Banana Muffins

Step Five: Add the banana mixture to the butter and sugar mixture, mixing until just combined. Gradually add the flour mixture, mixing on low speed until just incorporated. Avoid overmixing to ensure your muffins remain fluffy.

Step Six: Fold in the chocolate chips (and sour cream or maple syrup if using) with a spatula or wooden spoon until evenly distributed throughout the batter.

Chocolate Chips in Banana Muffin Batter

Step Seven: Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the top of the muffins with additional chocolate chips.

Muffin Tin with Banana Muffin Chocolate Chips

Step Eight: Bake for 22 to 27 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with moist crumbs. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Substitutions and Variations

  • Butter: Melted butter can be substituted with coconut oil, vegetable oil, or even olive oil for a different flavor profile or dietary preference. With that said, butter, if possible, is where it’s at! Choose a high quality butter for the most flavorful banana chocolate chip muffins ever.
  • Flour: For a healthier version, try using whole wheat flour or a mix of whole wheat and all-purpose flour.
  • Chocolate Chips: Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or mini chocolate chips, to vary the flavor and texture.
  • Add-ins: Consider adding nuts, blueberries, or a banana chocolate chip streusel topping for extra texture and flavor. Feel free to get creative, or for a sure bet, follow my recipe exactly as it is written.

Best Tips

  • Banana Ripeness: Use bananas that are very ripe, with plenty of brown spots, for the best flavor and moisture. I can’t stress this enough. You want those suckers SUPER RIPE.
  • Mixing: To achieve the most fluffy muffins, you’ll want to mix the batter until just combined. Over-mixing can lead to dense muffins. Ain’t nobody got time for dense muffins.
  • Filling the Cups: Fill your muffin cups ¾ full to ensure a nice dome on your muffins without overflowing.
  • Cooling: Allow your banana chocolate chip muffins to cool in the pan for a few minutes before moving them to a cooling rack. This will really help them set, and it makes for easier removal from the muffin pan.
Banana Chocolate Chip Muffins

How to Store Banana Chocolate Chip Muffins

Store your chocolate chip banana muffins in an airtight container at room temperature for up to three days to maintain freshness. If you’d like to keep them longer, wrap them individually in plastic wrap and then place them in an airtight container or zip-top bag in the fridge for up to a week or freeze for up to 3 months. Thaw overnight on the countertop or briefly warm in the microwave before enjoying.

Frequently Asked Questions

Can I make these muffins vegan?

Yes, to make these muffins vegan, substitute the eggs with flax eggs, use dairy-free milk and chocolate chips, and swap the butter for a vegan alternative.

How can I make these muffins more nutritious?

Incorporate whole wheat flour, reduce the sugar by using maple syrup as a natural sweetener, and add nuts or seeds for extra protein and fiber.

Why did my banana chocolate chip muffins not rise properly?

Improper rising can be due to expired leavening agents, overmixing the batter, or filling the muffin cups too full. Ensure your baking powder and soda are fresh, mix the batter until just combined, and fill the cups ¾ full.

Banana Chocolate Chip Muffins

Can I add protein powder to these muffins?

Yes, you can add protein powder to the muffin batter. Reduce the amount of flour by the same amount of protein powder you add to maintain the batter’s consistency.

How do I ensure my muffins have a moist texture?

To ensure moist muffins, avoid over-baking, use overripe bananas for natural moisture, and consider adding a small amount of sour cream or yogurt to the batter.

Can I make these banana chocolate chip muffins gluten-free?

Yes, you can make these muffins gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to check the blend is suitable for baking.

Can I use frozen bananas?

Yes, frozen bananas can be used for this recipe. Thaw them at room temperature or in the microwave and drain any excess liquid before mashing.

Banana Chocolate Chip Muffins

How do I make mini banana chocolate chip muffins instead?

To make mini muffins, use a mini muffin pan and reduce the baking time to 12-15 minutes. Check for doneness with a toothpick.

Can I add nuts to the recipe?

Absolutely, adding chopped walnuts or pecans can provide a nice crunch and flavor contrast to the moist and soft texture of the muffins.

Honestly, friends, this banana chocolate chip muffins recipe is a family favorite. I make this at least a dozen times every year, and as far as I’m concerned, the recipe is perfect. I truly hope you love them as much as we do. If you make my muffins, be sure to leave a rating and a comment below. I really appreciate it!

More Yummy Recipes

Chocolate Chip Banana Muffins Recipe

Banana Chocolate Chip Muffins

These moist and delicious banana chocolate chip muffins are a family favorite recipe!
4.52 from 31 ratings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 very ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1 tablespoon milk
  • ½ cup butter, softened
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar, plus more for sprinkling
  • 2 eggs
  • ½ cup semi-sweet mini chocolate chips, extra for top

Instructions
 

  • Preheat oven to 325 degrees. Line muffin pan with papers or spray with non-stick cooking spray.
  • In a small bowl, stir together the flour, baking powder, baking soda and the salt; set aside.
  • In another small bowl mash the bananas with a fork or a potato masher. Stir in the vanilla and the milk; set aside.
  • Using an electric mixer cream together the sugars and the butter until light and fluffy, 3 to 4 minutes.  Add the eggs one at a time mixing well after each addition.
  • Mix the banana mixture into the butter mixture just until combined. Mix in the dry ingredients. Using a wooden spoon, gently stir in the chocolate chips.
  • Spoon the batter into the liners, filling up to about ¼ inch from the top. Sprinkle each with a little granulated sugar and add a few extra chips to the top, optional.
  • Bake in the preheated oven for 22 to 27 minutes. Place on a rack to cool.
Serving: 1muffin, Calories: 280kcal, Carbohydrates: 43g, Protein: 4g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 51mg, Sodium: 311mg, Fiber: 2g, Sugar: 23g
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