There’s something nostalgic about peeling a speckled banana and knowing you’re about to whip up something cozy and comforting. Back in my little kitchen in Santa Rosa, these banana chocolate chip muffins became my midweek magic quick, forgiving, and absolutely bursting with flavor.
I first made these on a rainy Tuesday when I had three overripe bananas and a craving for something sweet. Since then, these banana chocolate chip muffins have become a family favorite. Moist, tender, and packed with melty chocolate, they’re perfect for breakfast, brunch, or an anytime treat. And with a prep time under 10 minutes? They’re as fuss-free as they are delicious.
Table of Contents
Table of Contents
🧁 Why You’ll Love These Banana Chocolate Chip Muffins
Let’s talk about what makes these banana chocolate chip muffins so crave-worthy. First off, the balance. The ripe bananas lend a natural sweetness and moist crumb, while the chocolate chips offer gooey bursts of richness in every bite. These muffins come together in one bowl, no mixer needed, no fancy tricks. And you can customize them endlessly: think chopped nuts, white chocolate, or even a dash of cinnamon.
This recipe doesn’t just deliver on flavor, it nails texture too. Thanks to the combination of ripe bananas and a touch of melted butter, the crumb stays fluffy without turning greasy. And unlike overly dense banana bakes, these muffins rise high and stay tender. They’re golden on top with slightly crisp edges, and soft, chocolate-studded centers that melt in your mouth.
For even more cookie-style inspo, I always recommend browsing my Eggless Chocolate Chip Cookies or these Chocolate Chip Cookies without Brown Sugar—they’re perfect siblings to today’s muffins.
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Banana Chocolate Chip Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
Description
Super delicious Banana Chocolate Chip Muffins that are perfect for breakfast or as a snack. Don’t forget to check out my step by step photos and tips above!
Ingredients
- 1 1/2 cups all purpose flour (180g)
- 1 teaspoon baking soda
- ½ tsp salt
- 2/3 cup sugar (113g)
- 1 cup semisweet chocolate chips plus more for the tops if desired
- 3 medium ripe bananas or 1 cup of mashed banana
- 1/3 cup melted butter slightly cooled (75g)
- 1 large egg
- 1 teaspoon vanilla (5ml)
Instructions
- Preheat oven to 375F and line a muffin tin with papers.
- Combine flour, salt, baking soda, and sugar in a bowl then whisk together and set aside.
- Mash bananas in a large bowl, add the egg, melted butter, and vanilla then mix to combine.
- Add the dry to the wet and fold together with a spatula until almost combined. Add the chocolate chips and continue mixing until distributed and the batter is combined.
- Distribute the batter to the muffin tin and top with additional chocolate chips if desired.
- Bake at 375F for 17-20 minutes or until a toothpick comes out clean from the center.
Notes
- To check the muffins are done insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they’re ready.
- You can also fold some nuts into the batter to switch it up slightly, 1/2 cup of walnuts and pecans would work really well!
- You can add in any kind of chocolate you like from milk, dark or white.
- You can omit the chocolate chip altogether if you like or swap them for nuts or raisins.
- You can also add 1/2 tsp of cinnamon to the batter it’s a super delicious addition during Fall.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 259kcal
- Sugar: 20g
- Sodium: 255mg
- Fat: 10g
- Saturated Fat: 8g
- Trans Fat: 1 g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
🍫 The Recipe: Simple, Sweet & Chocolate-Filled
These banana chocolate chip muffins deliver bakery-level taste with zero stress. Here’s the breakdown:
Ingredients:
- 1 ½ cups all-purpose flour (180g)
- 1 tsp baking soda
- ½ tsp salt
- 2/3 cup sugar (113g)
- 1 cup semisweet chocolate chips, plus extra for topping
- 3 ripe bananas (1 cup mashed)
- 1/3 cup melted butter, slightly cooled (75g)
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 375°F and line a 12-cup muffin tin.
- In a large bowl, whisk flour, baking soda, salt, and sugar.
- In another bowl, mash bananas. Stir in the egg, melted butter, and vanilla.
- Combine the dry and wet ingredients gently with a spatula until just mixed.
- Fold in the chocolate chips, avoiding overmixing.
- Divide the batter between muffin cups. Top with extra chips if you like.
- Bake for 17–20 minutes, until a toothpick comes out clean.
- Cool on a wire rack. Enjoy warm or at room temp.
What flour works best for muffins? Stick with all-purpose flour, like we do here. It gives you a sturdy structure without making the muffins tough. If you prefer a bit more nuttiness, you could mix in some whole wheat flour, try 1/2 cup in place of the same amount of AP. But really, the classic base is unbeatable.
Tip: These muffins pair perfectly with an afternoon coffee or tea, especially next to my Peanut Butter Oatmeal Balls for a sweet-and-savory combo
🍴 Real-Life Experience + Troubleshooting Tip
Bethany’s Tip:
One time, I forgot to fully mash my bananas, and let’s just say those muffins were… rustic. 😅 To get that soft, bakery-style texture, I now use a potato masher or even a hand blender if the bananas are still a bit firm. You want them smooth—lumps lead to dense, uneven muffins!
Ripen bananas quickly by baking them at 350°F for 10–15 minutes with the peel on. It’s a trick approved by The Kitchn, a trusted authority in real-life home cooking source.
Troubleshooting:
If your muffins turn out too wet, it’s usually because the bananas were extra large or not measured after mashing. Always aim for 1 cup mashed banana, even if it takes less or more than 3 bananas.
Bethany’s Baker’s Tips + Variations
This recipe shines because of its versatility. Once you’ve got the basics down, the sky’s the limit.
- Add-ins: Fold in ½ cup of chopped walnuts or pecans for crunch.
- Spices: A pinch of cinnamon or nutmeg adds a cozy twist, especially welcome in fall.
- Swap the chips: Use white or dark chocolate, or mix both for a “marbled” muffin.
- Skip the chocolate: Yep, it’s allowed. These still taste divine plain or with raisins.
- Make it a loaf: Want banana chocolate chip bread instead? Head over to my banana bread version (coming soon!).
And if your bananas aren’t quite ripe yet, here’s a trick: bake them with the skin on at 350°F for 10 minutes. Let cool, then mash. Instant ripeness!
For other dessert ideas with unique flair, peek at these Mini Cookies with Chips or Rice Krispie Ice Cream.
For more recipes like banana chocolate chip muffins, make sure to follow me on Pinterest.
🍌 FAQ Time: Real Answers for Real Bakers
How long do banana chocolate chip muffins last?
Stored in an airtight container at room temperature, these banana chocolate chip muffins stay fresh for up to 5 days. If you refrigerate them, they last a full week—but always bring to room temp before serving. For longer storage, freeze them up to 3 months. Just wrap tightly and thaw overnight on the counter.
How to add real bananas to muffin mix?
The secret is to use bananas that are overripe—they should be speckled and soft. Mash them until smooth using a fork or potato masher. If you’re using a pre-made muffin mix, swap out about ¾ cup of liquid with 1 cup mashed banana. Adjust the other liquids slightly to maintain proper consistency. Real bananas not only add flavor—they create that soft, moist texture we all love.
What flour for muffins?
As mentioned earlier, all-purpose flour is your go-to. It strikes the perfect balance between structure and tenderness. Self-rising flour can be used in a pinch, but reduce the baking soda accordingly. Avoid bread flour—it creates a chewy crumb, not ideal for muffins. If you’re curious to try unique flours, check out my Brookie Cookie Recipe for creative swaps.
How many calories are in homemade banana chocolate chip muffins?
Each muffin contains approximately 259 calories. That includes a hearty amount of banana and chocolate, plus a moderate dose of butter and sugar. If you want to lighten them up, you could try reducing the chocolate chips to ¾ cup or using coconut sugar instead of white. But honestly? These muffins are just the right kind of indulgent.
👩🍳 About the Author
This recipe is brought to you by Bethany Delish, the recipe-obsessed creator behind TheRecipeMix. From her home kitchen in sunny Santa Rosa, Beth shares easy, tested recipes that work the first time—no culinary degree required, just real love for baking and a spoonful of curiosity.
👉 Read more about Bethany’s story & kitchen philosophy
