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Banana Chocolate Chip Muffins are so easy to make from scratch and come out soft and moist. This simple banana muffin recipe makes the perfect breakfast or snack.
These easy Chocolate Chip Banana Muffins are so tender and stay fresh and moist for days. Making them from scratch is super easy, you don’t need a mixer or fancy ingredients and if you make a double batch and freeze them you can enjoy them every day warm in the morning without much effort.
This muffin recipe was adapted from my extremely popular moist banana muffin recipe. That recipe has received so many rave reviews on my blog and on Pinterest, so I knew that I couldn’t go wrong using it as a base. My banana choc chip muffins are loaded with chocolate chips and made with three bananas, melted butter, and milk which makes them super moist and flavorful.
Do you have lots of ripe bananas on hand and want to try more recipes? You can’t go wrong with our Banana Nut Bread, Banana Cake, or Chocolate Banana Bread!
Why our recipe
- Easy to make using simple pantry ingredients
- Perfect way to use up ripe bananas
- Made in 30 minutes from start to finish
Ingredient Notes
- Flour: All-purpose flour is your go to. But you could replace part of it with whole wheat flour. Make sure to measure the flour correctly to avoid adding too much flour.
- Baking powder and baking soda: This recipe uses both.
- Bananas: Overripe bananas with some brown spots work best in this recipe. They are easier to mash and sweeter.
- Butter: I use unsalted butter in my baking. Using melted butter instead of oil adds lots of flavor to the muffins.
- Vanilla extract: You can also use the same amount of Vanilla sugar.
- Milk: Any milk works – cow’s milk or plant-based milk like almond or oat milk.
- Chocolate chips: I like to use semi-sweet mini chocolate chips, but you can use any kind.
Julia’s Tips and Tricks
- Bananas: The riper your bananas are, the easier they will be to mash and the sweeter and more flavorful your banana muffins will be. Mash them with a fork until they are well mashed with very few lumps remaining.
- Mixing: Mixing by hand is preferred for this recipe because NOT using a mixer helps avoid over-mixing.
- Chocolate chips: Use any chocolate chips you prefer! Mini chocolate chips ensure there’s chocolate in each bite, but if all you have is regular size, these will work too. Tip: Sprinkle a few chocolate chips on top of each muffin before you put the pan in the oven.
- Banana bread: If you like to make a whole loaf instead of muffins, check out my Moist Banana Nut Bread.
Variations
To make mini banana chocolate chip muffins, use a 24-count mini muffin pan and bake the muffins for 12–14 minutes, or until a toothpick comes out clean with only a few moist crumbs attached. Mini chocolate chips work best for mini muffins.
To make healthy banana chocolate chip muffins, reduce the amount of butter to 1/4 cup and add 1/4 cup of unsweetened applesauce to the batter and decrease the amount of sugar to 1/3 cup in total.
Storing and Freezing Instructions
Store cooled down muffins in an airtight container at room temperature for up to 4 days.
To freeze, let the muffins cool down completely, then put them in an airtight bag or container and freeze them for up to 3 months. Thaw overnight in the refrigerator or on the counter and warm to your liking before serving.
More Muffin Recipes
Bread & Muffins
Banana Blueberry Muffins
Bread & Muffins
Banana Nutella Muffins
Breakfast & Brunch
Chocolate Banana Muffins
Bread & Muffins
Pumpkin Cream Cheese Muffins
Banana Chocolate Chip Muffins
Equipment
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 3 medium bananas, mashed
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup milk
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- In a medium bowl, combine 2 cups all-purpose flour, 1 tsp baking soda, 2 tsp baking powder, and ½ tsp salt. Set aside.
- In another bowl, mash the 3 medium bananas, then add the melted ½ cup unsalted butter and ½ cup granulated sugar and ¼ cup brown sugar. Whisk until combined.
- Add 2 large eggs, 1 tsp vanilla extract, and ¼ cup milk.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 1 cup chocolate chips.
- Spoon batter into prepared muffin cups.
- Bake for 20–25 minutes, until a toothpick, inserted into the center, comes out with only a few moist crumbs attached.
Just love your recipes…they all turn out well.
Tqvm
I’ve made these twice and they came out great both times. Moist, great crumb. The only substitution I made was switching 1/4 of coconut oil for butter, only because I didn’t have enough butter. I tossed in some walnuts, too. This will be my go-to muffin recipe.