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Whenever I have a few overripe bananas sitting on the counter, my first thought is always banana chocolate chip muffins. They’re soft, fluffy, and filled with melty chocolate chips in every bite, basically the perfect excuse to bake something sweet without much effort. These muffins come together in one bowl and make your kitchen smell amazing while they bake.
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Pin ItThis recipe is for anyone who wants something easy, cozy, and a little bit indulgent. I love making a batch on Sunday and having grab-and-go treats all week long. Melted butter and ripe bananas make these muffins extra rich and tender, and the high moisture content keeps them soft for days. Whether you’re packing lunches, meal prepping breakfast, or just need a quick baking win, these banana chocolate chip muffins are reliable, delicious, and always a hit with kids and adults alike.
Tips for Beginners
- Choose spotted or brown bananas. Your bananas should be heavily spotted or even mostly brown. The riper they are, the sweeter and more flavorful your muffins will be. A picture comparison of banana ripeness stages is even better if you have it.
- To prevent dense or gummy muffins, don’t overmix. Once you add the flour, mix just until the dry spots disappear. Overworking the batter develops too much gluten, leading to heavy, gummy muffins.
- Avoid dry or crumbly muffins. The most common culprit is too much flour. Always spoon flour into your measuring cup and level it off with a knife. Never scoop directly from the bag, which can pack in up to 25% more flour than you need.
- Check for doneness. Muffins are done when the tops are golden, slightly domed, and spring back when gently pressed in the center. A few moist crumbs on a toothpick are fine, just avoid wet batter.
Banana Chocolate Chip Muffins
Equipment
- 1 Muffin Tin
Ingredients
- 1½ cups all purpose flour (180 grams)
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup mashed banana from about 3 very ripe bananas
- ⅔ cup sugar
- 5 tbsp melted butter
- 1 large egg
- 2 tsp vanilla extract
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips plus more for topping
- coarse sugar optional, for topping
Video
Instructions
- Preheat the oven to 375°F. Line a standard 12-count muffin pan with liners.
- In a medium bowl whisk the flour, baking soda, cinnamon, and salt.1½ cups all purpose flour, 1 tsp baking soda, ½ tsp cinnamon, ½ tsp salt
- In a large bowl, whisk the mashed bananas, sugar, melted butter, egg, and vanilla extract. Add the dry ingredients to the wet and whisk or stir until just combined.1 cup mashed banana, ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, 2 tsp vanilla extract
- Fold in the chocolate chips until evenly distributed.½ cup semisweet chocolate chips, ½ cup milk chocolate chips
- Divide the batter between the muffin cups and top with extra chocolate chips and coarse sugar, if using.coarse sugar
- Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack to cool completely. Enjoy!
Becky’s Tips
- Fold in ½ cup chopped walnuts or pecans with the chocolate chips. For a tropical twist, try shredded coconut or even white chocolate chips.
- This recipe can be doubled easily if you’re baking for a crowd. Or try making mini muffins—bake at 350°F for 10–12 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Banana Chocolate Chip Muffins Step by Step
Gather all the ingredients together.
Prep the oven and muffin tin: Preheat the oven to 375°F and line a standard 12-count muffin pan with paper liners.
Mix the dry ingredients: In a medium bowl, whisk together 1½ cups (180g) all-purpose flour, 1 tsp baking soda, ½ tsp ground cinnamon, and ½ tsp salt until well combined. Set aside.
Mix the wet ingredients: In a large bowl, whisk 1 cup mashed banana (from about 3 very ripe bananas), ⅔ cup sugar, 5 tbsp melted butter, 1 large egg, and 2 tsp vanilla extract until smooth.
Combine the wet and dry: Add the dry ingredients to the banana mixture and whisk or stir just until no flour streaks remain. Be careful not to overmix. Fold in ½ cup semisweet chocolate chips and ½ cup milk chocolate chips until evenly distributed throughout the batter.
Fill the muffin tin: Divide the batter evenly between the 12 muffin cups. Top with a few extra milk chocolate chips and a sprinkle of coarse sugar, if using.
Bake the muffins: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool and serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
How to Store and Reheat
I keep my muffins on my counter in an airtight container for 2-3 days. These also freeze beautifully. I let them cool completely, wrap each muffin in plastic wrap, and store them in a zip-top bag. Reheat in the microwave for 20–30 seconds for a warm muffin in the morning. Great for school lunches too!
Serving Suggestions
I love enjoying these banana chocolate chip muffins with a cup of coffee in the morning or packing them for road trips and lunchboxes. They pair perfectly with a quick fruit salad, a simple frittata, or a mango smoothie for a balanced breakfast. I especially love that this recipe helps reduce food waste by using up overripe bananas that might otherwise get tossed. If you prefer a less sweet option, try cutting back on the sugar slightly or using dark chocolate chips instead.
