These banana chocolate chip muffins are soft, fluffy, and bursting with ripe banana flavor and pockets of melted chocolate. They’re simple to make and perfect for breakfast, an afternoon snack, or a quick dessert. As they bake, your kitchen fills with a warm, comforting aroma that makes them hard to resist.
Delicious banana muffins with chocolate chips
I’ve made these Banana Chocolate Chip Muffins for years and they always please. Sweet, very ripe bananas keep the muffins moist, while chocolate chips add rich, melty bites. They’re quick to prepare and a great way to use overripe bananas.
What makes these muffins special?
- Fast and easy: Ready in about 30 minutes—ideal for busy mornings or last-minute baking.
- Ripe bananas: Overripe bananas give the muffins natural sweetness and moistness.
- Chocolate contrast: Semisweet or dark chocolate chips pair beautifully with banana.
- Flexible: Add nuts, swap chocolate types, or make a double batch to freeze for later.
Ingredients for chocolate chip banana muffins
- 1 ½ cups mashed very ripe bananas (about 3–4 medium bananas)
- ¾ cup butter (1½ sticks), at room temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup chocolate chips (semisweet or dark)
Making banana and chocolate chip muffins
- Preheat the oven to 375°F (190°C).
- Peel and mash the bananas with a fork or potato masher; set aside.
- In a mixing bowl, cream the butter and sugar until soft and slightly fluffy.
- Add the eggs and vanilla to the creamed butter and sugar and mix until combined.
- Stir in the mashed bananas.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the banana mixture and stir just until combined—do not overmix.
- Gently fold in the chocolate chips with a spatula.
- Spoon the batter into a greased or paper-lined muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin briefly, then transfer to a cooling rack.
Muffin variations
These muffins are tasty as written, but you can easily change them up to suit your taste:
- Add chopped pecans or walnuts for crunch.
- Use mini chocolate chips so chocolate is evenly distributed.
- Omit chocolate chips for a simple banana muffin.
- Sprinkle a little brown sugar on top before baking for a slightly crunchy finish.
- Make mini muffins—reduce baking time to about 10–12 minutes.
Muffin baking tips
- Use very ripe bananas for the best flavor and moisture.
- Measure 1½ cups mashed bananas—about 3 medium bananas.
- Use fresh baking powder and baking soda so your muffins rise properly.
- Fully preheat your oven; an oven thermometer can help ensure accurate temperature.
- Mix just until ingredients are combined—overmixing can make muffins tough.
- Use an ice cream scoop for even muffin sizes and easy filling of the tin.
Recipe FAQs
You need 1½ cups mashed bananas, which is approximately 3–4 medium bananas. Make sure the bananas are very ripe for the best flavor and moisture.
Yes. Cool the muffins completely, then place them in a single layer in a freezer-safe container or bag. For best quality, use within one month.
Yes. Use a mini muffin tin and reduce baking time to 10–12 minutes, watching closely so they don’t overbake.
More delicious muffin recipes
- Cranberry Nut Muffins
- Banana Oatmeal Muffins
- Cinnamon Muffins
- Blueberry Muffins
- Carrot Muffins
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram.
Banana Chocolate Chip Muffins Recipe
Kathy Berget
Equipment
- Measuring cups
- Measuring spoons
- Cooling rack
- Muffin tin
- Cookie scoop (optional)
Ingredients
- 1 ½ cups mashed bananas (3–4 bananas)
- ¾ cup butter (1½ sticks) at room temperature
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¾ cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C).
- Peel and mash the bananas; set aside.
- Cream the butter and sugar until soft.
- Add eggs and vanilla; mix until combined.
- Stir in the mashed bananas.
- In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Fold the dry ingredients into the banana mixture and mix just until combined.
- Fold in the chocolate chips.
- Divide batter into greased or paper-lined muffin tins.
- Bake at 375°F for 18–22 minutes, until a toothpick inserted into the center comes out clean.
- Allow muffins to cool briefly, then transfer to a cooling rack.
Notes
- Use very ripe bananas for the best flavor and moist texture.
- Measure 1½ cups mashed banana—about 3 medium bananas.
- Check that your baking soda and baking powder are fresh for proper rising.
- Fully preheat your oven; an oven thermometer helps ensure accurate temperature.
- Do not overmix the batter; stir only until combined to avoid tough muffins.
- An ice cream scoop helps portion the batter evenly.
Variations:
- Add chopped pecans or walnuts.
- Use mini chocolate chips.
- Omit chocolate chips for plain banana muffins.
- Sprinkle brown sugar on top before baking for a crunchy finish.
- For mini muffins, reduce baking time to 10–12 minutes.
Nutritional Disclaimer:
Nutritional information is an estimate. For precise nutrition facts, calculate using the exact ingredients you use with your preferred nutrition calculator.
Nutrition
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