Best Banana Chocolate Chip Muffins

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.

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Keyword: Banana Chocolate Chip Muffins Recipe

Servings:

Calories: 205kcal

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
1½ 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.

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