These banana and chocolate chip muffins are ideal for a delicious and simple treat. They are easy to make, wonderfully fluffy, and incredibly moist. Moreover, they are filled with delightful banana flavor and gooey chocolate chips. Perfect for any time of day - you're bound to enjoy them!
★★★★★
Thanks for the sharing! Your recipe is simple and so good that have grams measurement ! I tried the mango muffins before and it turned out extremely nice! Kids love it very much! Thank you!
- Yeelee
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Why You'll Love This Recipe
We never run out of bananas in our house. More often than I'd like to admit, they end up sitting in the kitchen, turning all brown. We use them up by making these delicious banana and chocolate chip banana muffins, and here's why we love to keep making them!
Fluffy and moist-These are the best chocolate chip banana muffins, hands down! They're incredibly tender, bursting with banana flavor, and absolutely delicious. Plus, they're easy to make and freezer-friendly!
A good way to use up ripe bananas-Yes, turn the brown and sad-looking bananas into these amazing banana and chocolate chip banana muffins You won't regret it! Other ways to put them to delicious use are our healthy oat banana muffins, healthy banana peanut chocolate muffins, and our classic banana bread.
Versatile-These delicious and easy banana chocolate chip muffins are the perfect size for on-the-go breakfasts, after-school snacks, picnics, or travel. They will satisfy your hunger and sweet cravings, and prepare you for the day!
Ingredients For This Recipe
Bananas-This banana chocolate chip muffin recipe is perfect for using ripe, brown, and specky bananas that you don't know what to do with. Ripe bananas sweeten the muffins naturally while keeping them tender and moist! If you love to bake with bananas, our double chocolate banana bread is a must-make!
Oil-We're making banana chocolate chip muffins with oil, and that's our secret to keeping the muffins moist for days, like our double chocolate banana muffins! Any oil works great, like avocado oil, sunflower oil, rapeseed oil, coconut oil, or even olive oil. If using butter, use ⅔ cup (135g).
Chocolate chips-We enjoy using mini chocolate chips because they create more chocolate throughout the muffins! Regular chocolate chips and chopped baking chocolate bars also work amazingly. The chocolate bar gives a melting, oozy chocolate effect, while chocolate chips hold their shape. Our raspberry and white chocolate muffins are a must-try!
Baking powder and soda-Both baking powder and baking soda are leavening agents that help these banana and chocolate chip banana muffins rise nicely, but they are not interchangeable in this recipe. Baking soda is necessary to react with acidic ingredients such as bananas and to give the muffins their lovely golden brown color.
See the recipe card for complete information on ingredients and quantities.
Variations For This Recipe
Make this recipe yours by tweaking it to your liking!
Raisins-Swap chocolate chips for raisins, and these muffins will be equally delicious!
Melted butter-Use 7 tablespoon of melted butter instead of oil.
Nut butter-Add 2-4 tablespoons of peanut butter, almond butter, pistachio butter, or any preferred nut butter. Add together with mashed bananas.
Add-ons: We recommend selecting only one from these to maintain the soft and tender muffins: ½ cup chopped nuts, like walnuts and pecans, fold them in the batter with the chocolate chips; ⅓ cup instant oats, add them together with the flour; ⅓ cup desiccated coconut, add them together with the flour.
A baker's best friend!
Kitchen scale
It gives accurate measurements for your ingredients, better than measuring cups. It is highly recommended, as baking is a science!
Step-By-Step Instructions
Step 1: Prepare the dry ingredients. Mix all-purpose flour, salt, baking powder, baking soda, and cinnamon powder in a bowl, using a spoon.
Step 2: Prepare the chocolate chips. Take 1-2 tablespoon of dry ingredients mixture and add it to another bowl containing chocolate chips. Mix well.
Step 3: Mix the wet ingredients. In another bowl, add mashed bananas, sugar, oil, vanilla extract, and eggs. Mix well using a hand whisk.
Step 4: Add the rest. Add the dry ingredients and mix well. Finally, add the chocolate chip mixture and fold everything with a spatula.
Step 5: Bake. Using an ice cream scoop, divide the batter evenly into 12 muffin liners. Optional, sprinkle some chocolate chops on top. Bake in a preheated oven at 400ºF (200ºC) for 18-20 minutes.
Step 6: Serve. Remove the muffins from the oven and serve warm. These banana and chocolate chip muffins taste even better the next day!
Recipe Expert Tips
If you're going to make these banana and chocolate chip muffins, follow these top tips!
- Use ripe bananas. Brownish skins with specks are the best! Underripe bananas will make the batter lumpy, not as tender and moist, and less sweet.
- Mash the bananas using a fork. We noticed it's even easier and they mash even better compared to using a masher.
- Measure flour using the scoop and level method. Don't scoop the flour into the measuring cup, and avoid packing it down. This will help prevent using too much flour, which can result in tough muffins.
- Don't overmix the dry and wet ingredients. This will prevent the muffins from getting tough.
How To Store And Freeze
Store-These banana and chocolate chip muffins can be stored in an airtight container at room temperature for up to 5 days. They can last a few days longer in the fridge, but just make sure to bring them to room temperature or reheat for a few seconds in the microwave. The chill from the fridge might give the impression that the muffins are tough, but they're not.
Freeze-Place them in an airtight container in the freezer for up to 3 months. Thaw at room temperature.
Recipe FAQs
Wrap the unpeeled bananas in aluminum foil and place them in the preheated oven at 350 (175) for 10-15 minutes. Easy!
Ripe bananas with brownish skins and specks are amazing, as they naturally sweeten baked goods and keep them tender and moist!
Insert a toothpick into the center of the middle muffin. When it comes out clean, the muffins are done.
Definitely! Thaw the bananas until they reach room temperature, mash them, and then follow the remaining recipe instructions. Do not discard the liquid that forms during thawing, as it will result in dry muffins.
Did you try these Banana and Chocolate Chip Muffins?
Please leave us ★★★★★ ratings and feedback below in the comment section. We'd love to know how it went, what you liked, or if there's anything we can improve. Share and tag us on Instagram; we'd like to see your creation.
Thank you! -Bea and Marco
Watch How To Make Them
📖 Recipe
Banana And Chocolate Chip Muffins
Video
Ingredients
Dry Ingredients
- 1 ½ cup (195 g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (250 g) mashed ripe bananas , around 2 bananas
- ½ cup (100 g) granulated sugar
- ⅓ cup (65 g) oil
- 1 teaspoon vanilla extract
- 2 large eggs , room temperature
- 1 cup (180 g) mini chocolate chips
Instructions
- Preheat the oven to 400ºF (200ºC). Line a 12-hole muffin pan with muffin liners.
Dry Ingredients
- Mix all-purpose flour, salt, baking powder, baking soda, and cinnamon powder in a bowl, using a spoon.
- Take 1-2 tablespoon of dry ingredients mixture and add it to another bowl containing chocolate chips. Mix well. Set aside.
Wet Ingredients
- In another bowl, add mashed bananas, sugar, oil, vanilla extract, and eggs. Mix well using a hand whisk.
- Add the dry ingredients and mix well, making sure not to over mix the batter. Finally, add the chocolate chip mixture and fold everything with a spatula.
Bake
- Using an ice cream scoop, divide the batter evenly into 12 muffin liners. Optional, sprinkle some chocolate chips on top. Bake on the middle rack for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Use ripe bananas. Brownish skins with specks are the best! Underripe bananas will make the batter lumpy, not as tender and moist, and less sweet.
- Mash the bananas using a fork. We noticed it's even easier and they mash even better compared to using a masher.
- Measure flour using the scoop and level method. Don't scoop the flour into the measuring cup, and avoid packing it down. This will help prevent using too much flour, which can result in tough muffins.
- Don't overmix the dry and wet ingredients. This will prevent the muffins from getting tough.
Originally published on Aug 16, 2017. Updated with improved text, recipe, and pictures on Aug 2, 2024.
Tricia says
Hi! Just wondering it there would be any difference if I lessen the sugar (aside from the sweetness)? Planing to make it just 1/4 cup.
Sadie says
Your muffin recipe is very good but just wondering how many calories are in each muffin
Maria says
Hi, just wanted to ask if the vegetable oil could be replace by a butter?
Bea says
Yes it can 🙂
REGINA BONDOC says
Hi! Is canola oil okey for replacement
Bea says
Yes, it's totally fine 👍
Fatema says
I added 2/3 cup granola cornflakes and brown flour and chocolate chunks and raisins let’s see how it turns out
Venetia Timmins Shenoy says
HI!!
Tried this and it was AMAZING!! Will be making these again in a few days.. wanted to check, can I also bake it in a regular cake mould instead of muffin tins? does anything need to change in the recipe?
Amanda says
Hi! How many cups of banana does this recipe need? or what size of banana (small, medium, large)? Btw i love that your recipes have gram measurements!
Bea says
Hi Amanda! Use medium sized bananas, around 100 g each with skin on. Hope you'll like the muffins, thank you!
angelica says
hello im wondering what is the difference between using of baking soda alone in banana cake or by using both the baking soda and baking powder?
Steph says
Hi! I tried making these last night and they turned out amazing! I will definitely be making these muffins again.
Bea says
They're one of the favourites here, I'm glad you liked them. I also made a healthier version of them, Oats banana muffins, if you'd like to give them a try also. Thank you Steph!
Maria says
Hi
Thank you do much for the recipe I never bake before but would like to try. I bought self raising flour as they don't have normal flour. Would I still need to add Baking Powder and Baking soda ?
Please reply 😘
Many Thanks
Bea says
Hi Maria! I'd say yes! Try reducing 1 tsp of baking powder and the rest of the ingredients stay the same. Let me know how it goes!😄
Gracie Lee says
They turned up super mosit and fluffy I loved them!
Precillia says
hi i would like to add rolled oats, how much grams/cups can i add?
Bea says
Hi Precillia! I have another banana muffins recipe that uses oats, you can check it out here. Hope it helps 🙂
mackenzie Rowland says
thank you
Delia Mendoza says
Yes super good...my friends love 💓 it
Bea says
That's awesome to know! Thank you so much Delia! XO
Patama says
Hi. Im in Thailand. I never bake any muffin or cake before. Id love to bake this for the 1st time tomorrow!! As i dont have muffin mold or paper cups. Can I use a square cake mold (23 cm x 13 cm) to bake this recipe nstead? If so, will it take longer time to bake ?
Many thanks for sharing.
E says
Which vegetable oil did you use? Is sunflower oil fine? Thank you 🙂
Bea says
Yes sunflower oil is fine 🙂
Priscilla says
Great recipe. My child are addicted they can't get enough.
😊❤😊
Bea says
Awesome Priscilla! I'm excited to hear that your kids love it too 🙂 XOXO