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Banana Chocolate Chip Muffins

Review Recipe
a close up shot of Banana Chocolate Chip Muffins on a plate with a bite taken out of it
We think these are the best banana chocolate chip muffins you’ll ever try, with their moist texture and classic combination of banana and chocolate flavors.
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Table of Contents
  1. Banana Chocolate Chip Muffins Ingredients
  2. How to Make This Banana Chocolate Chip Muffins Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

Soft and delicious, these moist banana chocolate chip muffins are full of banana flavor. A hint of cinnamon adds a little warmth to the fluffy muffin, and bursts of sweet chocolate chips in every bite make them simply irresistible.

a close up shot of Banana Chocolate Chip Muffins on a plate with a bite taken out of it

Banana Chocolate Chip Muffins Ingredients

Banana Chocolate Chip Muffins raw ingredients that are labeled

You’ll need:

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large or 3 medium bananas (enough for 1 cup of mashed bananas)
  • ½ cup vegetable oil
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1½ cups semi-sweet chocolate chips, divided into 1 cup and ½ cup

SUBSTITUTIONS AND ADDITIONS

CHOCOLATE CHIPS: You can use white chocolate chips or cinnamon chips instead of chocolate chips in this easy muffin recipe. 

NUTS: Add something a little different and turn these into banana nut muffins by replacing the chocolate chips with chopped walnuts or pecans.

How to Make This Banana Chocolate Chip Muffins Recipe

OUR RECIPE DEVELOPER SAYS

These muffins freeze really well. Whip up a second batch to freeze for lunch or snacks later.

STEP ONE: Preheat the oven to 350°F. Line two standard muffin tins with 18 paper muffin liners.

PRO TIP:

I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.

STEP TWO: Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. Stir to combine, then set aside.

STEP THREE: Add the bananas to a small mixing bowl and mash bananas with a fork.

bananas mashed with a fork in a bowl

STEP FOUR: Add the vegetable oil, vanilla extract, eggs, and light brown sugar to the mashed bananas and stir until combined. 

STEP FIVE: Add the banana mixture to the bowl of dry ingredients and mix with a sturdy spatula until combined. Fold in 1 cup of the chocolate chips. Do not overmix your batter, or your muffins will be tough.

banana mixture, dry ingredients, and chocolate chips mixed in a bowl

STEP SIX: Fill each of the muffin cups ¾ full with the banana muffin batter until all 18 liners are filled.

PRO TIP:

For easy scooping, and even distribution, you can scoop the banana chocolate chip muffin batter with a 2-inch cookie scoop or ice cream scoop.

STEP SEVEN: Sprinkle a few of the remaining chocolate chips on top of the muffins.

muffin mixture topped with chocolate chips in a muffin pan

STEP EIGHT: Bake the banana chocolate chip muffins for 20 to 22 minutes or until a toothpick inserted into the muffin comes out clean.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your banana chocolate muffins at the lower end of the recommended cooking time.

Muffins baked in a muffin pan

STEP NINE: Allow your chocolate chip banana muffins to cool completely in the pan before serving.

How To Serve

Enjoy a moist banana muffin along with a hot cup of coffee, pumpkin spice latte, or homemade hot chocolate. They make the perfect breakfast treat or afternoon snack, especially with the decadent addition of rich chocolate chips.

Our banana bread is one of the best recipes around, while our banana cream cheese muffins have a creamy center that you won’t be able to resist.

Storage

ON THE COUNTER: Store any leftover muffins in a Ziploc bag or an airtight container for up to 3 days. 

IN THE FREEZER: The delicious muffins can also be frozen for up to a month stored in an airtight container.

overhead shot of Banana Chocolate Chip Muffins in a muffin pan

The addition of chocolate chips makes this banana muffin recipe a great treat any time of day. Moist and fluffy, with only a handful of simple ingredients, you will be able to whip up a batch of these amazing muffins in no time.

FREQUENTLY ASKED QUESTIONS

Can I eat these banana muffins with chocolate chips warm or cold?

These muffins are best enjoyed at room temperature or slightly warmed in the microwave.

Can I make this banana chocolate chip muffin recipe ahead of time and freeze it?

Yes. You can freeze these muffins for up to a month. Be sure to wrap them well and squeeze as much air as possible out of the freezer bag for the best results.

How ripe should the bananas be for this banana chocolate chip muffin recipe?

Using very ripe bananas will give you the best results and the best flavor. It’s the perfect way to use up those overripe bananas that may have otherwise gone to waste.

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a close up shot of Banana Chocolate Chip Muffins on a plate with a bite taken out of it

Banana Chocolate Chip Muffins

No ratings yet
We think these are the best banana chocolate chip muffins you’ll ever try, with their moist texture and classic combination of banana and chocolate flavors.
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 18

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 2 large bananas, enough for 1 cup of mashed bananas (or 3 medium bananas)
  • ½ cup vegetable oil
  • ½ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • cups semi-sweet chocolate chips, divided into 1 cup and ½ cup

Instructions
 

  • Preheat the oven to 350°F. Line two standard muffin tins with 18 paper liners.
  • Add the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon to a medium bowl. Stir to combine, then set aside.
  • Add the bananas to a small mixing bowl and mash them with a fork.
  • Add the vegetable oil, vanilla extract, eggs, and light brown sugar to the mashed bananas and stir until combined.
  • Add the banana mixture to the bowl of dry ingredients and mix with a sturdy spatula until combined. Fold in 1 cup of the chocolate chips. Do not overmix your batter, or your muffins will be tough.
  • Fill each muffin liner ¾ full with the banana muffin batter until all 18 liners are filled.
  • Top each muffin with a few of the remaining chocolate chips.
  • Bake the banana chocolate chip muffins for 20 to 22 minutes or until a toothpick inserted into the muffin comes out clean.
  • Allow your muffins to cool in the pan completely before serving.

Notes

  • These muffins freeze really well. Whip up a second batch to freeze for lunch or snacks later.
  • I like using muffin liners that are parchment paper because the muffins come out of the liners much easier than some of the paper brands available. I do not suggest using generic brands of paper liners as they are pretty, but they tend to really make the muffins stick to the paper.
  • For easy scooping, and even distribution, you can scoop the banana chocolate chip muffin batter with a 2-inch cookie scoop or ice cream scoop.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your banana chocolate muffins at the lower end of the recommended cooking time.

Nutrition

Calories: 205kcal | Carbohydrates: 34g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 107mg | Potassium: 193mg | Fiber: 2g | Sugar: 19g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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