Banana Chocolate Chip Muffins

These moist Banana Chocolate Chip Muffins are loaded with mini chocolate chips and rich banana flavor. They aren’t overly sweet, so they work for breakfast, dessert or an afternoon snack. This is a tried-and-true banana muffin recipe that truly makes the best muffins ever!

My husband loves these muffins. He enjoys having one for breakfast with a cup of black coffee, and I make this recipe at least a dozen times every year.

The batter starts with very ripe bananas, softened butter and two kinds of sugar. If you’d rather make a loaf, try my Chocolate Chip Banana Bread.

How Ripe Is Ripe Enough?

I can’t stress this enough. You want those suckers SUPER RIPE, with plenty of brown spots on the peel.

Those sad-looking overripe bananas on your counter, the ones nobody wants to eat, are exactly what you need here. They bring the flavor, the moisture and a lot of the sweetness. This is a great way to use them up.

Banana Chocolate Chip Muffins Ingredient Notes

You probably have most of this in your pantry already. Here’s what I’d pay attention to.

Butter: Use softened butter so it creams up light and fluffy. Real butter is where it’s at in these muffins.

Two sugars: This banana chocolate chip muffin recipe takes light brown sugar and regular granulated sugar, so check your pantry before you start.

Eggs: Room temperature eggs mix into the batter more easily.

Mini chocolate chips: Semi-sweet mini chocolate chips spread through the whole muffin, so you get melty chocolate chips in every bite.

How to Make Banana Chocolate Chip Muffins

I preheat the oven to 325 degrees and line my muffin pan. I tend to prefer the muffin liners, but it’s up to you.

Then I stir the dry ingredients together in one bowl and mash the bananas with the vanilla and milk in another. Those are your wet ingredients.

Next, I cream the butter and sugars until they’re light and fluffy and add the eggs one at a time. The bananas go in, then the dry ingredients, and I gently stir in the chocolate chips with a wooden spoon.

Spoon the muffin batter into the liners, sprinkle on a little sugar and add a few extra chips. Bake until a toothpick comes out clean or with moist crumbs.

The recipe card has all of your amounts, so pull it up before you peel a single banana.

A Few Things I’ve Learned

• Stop mixing early: Mix just until combined for tender muffins. Overmixing can lead to dense muffins, and ain’t nobody got time for dense muffins.
• Fill them high: Spoon the batter almost to the top of the liner for a nice dome.
• Don’t skip the sugar: A sprinkle on top before baking gives them a little crunch.
• Let them rest: Set them on a rack to cool before you dig in. It’s hard to wait, I know!

Ways to Change Them Up

Chocolate chips: Try milk chocolate or white chocolate chips, or use regular-size chips if that’s what you have.

Nuts: Chopped walnuts or pecans add a nice crunch.

Blueberries: Stir some in if you’d like. Feel free to get creative, or for a sure bet, follow my recipe exactly as it’s written.

How I Store Them

Room temperature: Keep the muffins covered or in an airtight container on the counter for up to 3 days.

Freezer: Wrap them individually in plastic wrap and freeze them for up to 3 months. Thaw them on the counter or warm one briefly in the microwave.

Banana Chocolate Chip Muffins FAQs

Can I Use Frozen Bananas in Banana Chocolate Chip Muffins?

Yes. Thaw them at room temperature or in the microwave, and drain any extra liquid before mashing.

Can I Make Mini Banana Chocolate Chip Muffins?

Yes. Use a mini muffin pan and start checking them early, because they bake much faster.

Why Didn’t My Muffins Rise?

Old baking powder or baking soda is the usual reason, and overmixing can do it too. Check your dates and mix the batter just until it’s combined.

Why Are My Banana Muffins Gummy in the Middle?

They probably needed a little more time in the oven. Check the center with a toothpick before you pull them out.

How Do I Keep Banana Muffins Moist?

The secret to moist banana muffins is very ripe bananas, so use the spottiest ones you have. Then don’t overbake the muffins. Pull them as soon as they’re done.

These muffins are a family favorite, and as far as I’m concerned, these are the best banana chocolate chip muffins. If you make them, please leave a rating and a comment below.

And if you pour a cup of black coffee to go with yours, you and my husband will get along just fine!

More Quick Breads

• Chocolate Chip Banana Bread
• Blueberry Zucchini Bread
• Snickerdoodle Muffins
• Blueberry Muffins with Lemon Glaze